It’s not really grilling season in Australia but who cares.
This weekend, load your grill with juicy steaks and burgers, but don’t forget to save room for fruits and vegetables.
Not only are they a great way to throw the vegetarians at your party a, um… bone, they taste great, they add colour to your table, and they pair beautifully with summer wines and ales.
Here, seven farmers’ market finds to toss on the grill.
The great thing about grilled peaches is that when you pick up a bite with some chicken or steak, you get an almost chutney-like effect. You can also serve them for a dessert, as Bobby Flay suggests with his Grilled Peaches with Cinnamon Sugar Butter recipe.
When life gives you avocados, grill them. Food52’s Grilled Avocado with Cherry Tomatoes and Herbs recipe adds char marks to avocados and lemons (yes, you can grill lemons, too), earning you the grill master title.
Sweet, refreshing, and adored by many, watermelon is a weekend barbecue staple. The heat of the grill intensifies the sweetness of the juicy fruit, which can be served straight off the grill or in a salad.
Pineapples belong on grills just as much as they belong in blenders. Simply cut the fruit into rings, toss them on the grill, and ready a serving plate. You can also add vanilla ice cream and rum sauce à la this recipe.
Zucchini and Squash
These two veggies go together like Batman and Robin. Try them kebab-style or simply grilled with a little flaky salt and a drizzle of good olive oil. And every chef loves a side dish that cooks up in minutes.
It’s time for portobello mushroom burgers to get the respect they deserve. Their meaty texture makes them a perfect substitute for hamburgers, and their flavour is enjoyed by both carnivores and herbivores. For an extra kick, try balsamic marinated portobello mushrooms.
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