Move over meat: Pizza, salads, fruit desserts get grilling, too

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Move over meat: Pizza, salads, fruit desserts get grilling, too

Try firing up your grill for some Romaine hearts, Docimo said. Slightly trim the brown bottom of the core, leaving enough to hold the leaves together, then slice the head in half lengthwise. Brush olive oil on the cut sides and season the pieces with salt and pepper, then set them on the grate of a gas grill on medium heat (or over the edge of a charcoal pile for not-quite-indirect heat).

“You’re waiting for the edges of the leaves to get charred and wilted,” she said. That can take two or three minutes, depending on the grill. Set a slice on a plate, drizzle with blue cheese dressing, and sprinkle with crumbled bacon for a tasty salad.

Keri Fisher, resident chef at Sur La Table in Marlton, N.J., suggested grilling slices of baguette brushed with olive oil and garlic. Broken up, they become salad croutons.

Don’t forget fruit

Students branch out with fruit, too. Fisher cooks stone fruit like nectarines and garnishes them with blue cheese, warms skin-on banana quarters and serves them with dulce de leche ice cream, and stuffs apples with cinnamon and brown sugar before grilling them to apple pie-like perfection.

Fruit destined for the grill should be slightly less ripe than what would typically be eaten raw, according to Fisher.

She suggested brushing fruit with a little vegetable oil, then placing it on a “screaming hot” grill just long enough for grate marks to develop.

Branch out from basics

Grilled pizza is a tasty example of how branching out from the basics can be entertaining, Docimo said. She starts with a typical dough, then adds cornmeal after it has risen “to give it more of a crunchy texture.”

She starts with a hot grill and backs off on the heat right before brushing the dough with olive oil and tossing it onto the grates.

“In swooping motion, you place it on the grill like you’re putting a tablecloth on a table,” she said. After three minutes under a closed lid — long enough for grill marks to develop — swab the naked side with oil, flip it and pile on the toppings.

Cook seven minutes or so — depending on the dough’s thickness — and keep checking the underside for signs of burning. Toppings offer good clues to doneness: Slide the pizza off when the cheese has melted or the onions are browning.

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