Just because it’s getting cooler outside doesn’t mean you have to give up on all your favorite outdoor activities.
Today we’re taking a look at how to master the art of fall grilling.
To give you plenty of ideas, here are 4 fall vegetables and 1 fruit that are great when grilled, along with instructions on how to prepare each one.
Spicy Grilled Cauliflower Steaks
½ cup olive oil, plus more for grill
1 large head of cauliflower (about 2½ pounds)
2 canned chipotle chiles in adobo, finely chopped, plus 3 tablespoons adobo sauce
6 garlic cloves, finely grated
6 tablespoons sherry vinegar or red wine vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons Diamond Crystal or 1 tablespoon plus ½ teaspoon Morton kosher salt
2 tablespoons paprika
1 tablespoon dried oregano
Lemon wedges (for serving)
Prepare a grill for medium-low, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); clean and oil grates.
Remove toughest outer leaves from cauliflower (leave on any tender inner leaves). Trim stem to create a flat base. Holding cauliflower upright on stem, slice into 4 equal slabs to create steaks.
Stir chiles, adobo sauce, garlic, vinegar, molasses, salt, paprika, oregano, and remaining ½ cup oil in a medium bowl to combine.
Liberally brush sauce on one side of each cauliflower steak and place steaks, sauce side down, on grill. Brush second side with sauce. Grill cauliflower until charred and beginning to soften, 7–8 minutes. Turn, brush cooked side with sauce, and continue to grill until second side is charred and beginning to soften, 7–8 minutes. Turn again, move over indirect heat, and brush with remaining sauce. Cover grill and continue to grill steaks until tender (a paring knife should slide into centers of steaks with little resistance), 15–20 minutes.
Transfer cauliflower steaks to a platter. Serve with lemon wedges for squeezing over.
Sweet Potatoes with Honey and Olive Oil
8 small or 4 large Japanese sweet potatoes
4 tablespoons olive oil, divided
¼ cup honey
¼ cup white wine vinegar
Flaky sea salt
Freshly cracked black pepper
Prepare a grill for medium-high heat. Rub sweet potatoes with 2 Tbsp. oil and wrap tightly in foil—you can wrap them on their own or put 2 in each packet. Grill, turning every 5 minutes or so, until tender, 30–45 minutes. Unwrap and let cool slightly. (Or, steam in a basket set over a pot filled with 1" of boiling water 30–35 minutes. If not using right away, let cool, then cover and chill until ready to grill—up to 2 days.)
Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.
Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes. Transfer to a cutting board and brush with honey glaze.
Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.
Grilled Mushrooms and Carrots with Sesame
12 oz. maitake mushrooms
4 oz. shiitake mushrooms
8 oz. small carrots (about 6), scrubbed, halved lengthwise
4 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon finely grated peeled ginger
4 scallions, thinly sliced on a diagonal
2 teaspoons toasted sesame seeds
Prepare grill for medium-high heat. Toss mushrooms and carrots with 3 Tbsp. vegetable oil in a large bowl; season with salt and pepper. Grill, turning mushrooms often and carrots occasionally, until tender and lightly charred in spots, about 4 minutes for mushrooms and 5–8 minutes for carrots. Let cool slightly on a cutting board.
Meanwhile, whisk soy sauce, vinegar, sesame oil, ginger, and remaining 1 Tbsp. vegetable oil in a large bowl.
Cut carrots into 2”-long pieces, tear mushrooms into bite-size pieces. Add to bowl with vinaigrette along with scallions and sesame seeds and toss to coat; season with salt and pepper.
Grilled Mustard Broccoli
2 small heads of broccoli (about 1½ pounds)
½ cup plain whole-milk Greek yogurt
1 tablespoon mustard oil or olive oil
1 tablespoon whole grain mustard
1½ teaspoons Kashmiri chili powder or paprika
1 teaspoon chaat masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
Vegetable oil (for grill)
Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.
Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Transfer to a platter.
Grilled Cinnamon Apples
1/2 cup/120 milliliters water
1/4 cup/60 milliliters lemon juice
2 tablespoons/30 milliliters brown sugar
1 teaspoon/5 milliliters cinnamon
Preheat the grill for medium heat.
Core the apples and cut them into slices that are 1/4-inch thick, but leave the peel intact.
Combine the water and lemon juice in a large bowl and add the apple slices. This soak will keep them from browning due to contact with the air rather than the grill.
In a small bowl combine the cinnamon, salt, and sugar and set it aside.
Place the apples on the grill rack and allow them to cook for 6 to 8 minutes on each side, turning once.
Once cooked, place the apples on a large dish and sprinkle them with the mixture of sugar, cinnamon, and salt.
For a side dish with pork, place a few slices on each plate or arrange them nicely for the guests to serve themselves. A sprig of mint is a lovely garnish.
For dessert, serve with your choice of ice cream or whipped cream. Top them with caramel sauce and chopped nuts for a decadent treat.
An apple a day is more than just a saying, apples are a healthy choice for a dessert or side dish. When you eat the peel you get twice as much fiber, 25 percent more potassium, and 40 percent more vitamin A.
If you'd prefer to modify the recipe and grill halved apples, the recipe remains the same but you would start grilling with the cut side down for 6 to 8 minutes, then flip them so the cut side is up. They may not cook as evenly, depending on the size of the apple.