Don’t limit yourself to grilling just meat. Grilling gives a caramelized, smoky flavor to all sorts of foods. Grill over direct medium heat. If you don’t have access to an outdoor grill, use a stove-top one.


You can eat the watermelon straight off the grill, add it to salads or serve cubes with cheese.

  • ¼ seedless watermelon, cut into 1-inch-thick slices (about 10 slices, shaped like triangles)
  • 2 Tablespoons olive oil

Brush both sides of the watermelon slices with olive oil. Grill three minutes. Turn and grill two minutes more. Each side should have grill marks. Five servings (two slices per person).


Use as a topping for ice cream or cake or add to fruit salad.

  • 4 ripe-but-firm bananas
  • 1 Tablespoon lemon juice
  • 2 Tablespoons sugar
  • 1½ teaspoons ground cinnamon
  • Pinch sea salt

Peel the bananas, and cut them in half crosswise and then lengthwise. Each banana will yield four pieces. Brush the pieces with lemon juice. Combine the sugar, cinnamon and salt in a bowl. Sprinkle the bananas with the mixture on all sides. Place the bananas, cut-side down. Grill one minute. Turn the bananas over with a pair of tongs, and grill three minutes more. Four servings.


Serve with your favorite raspberry or chocolate sauce. Add a dollop of whipped cream.

  • 1 Tablespoon canola oil
  • 4 1-inch-thick slices of pound cake

Brush the grill grate with canola oil. Place the pound cake on the grill, and cook until toasted, about two minutes per side. Remove to four plates, and drizzle with sauce. Four servings.


Use the tofu in a salad or add to a stir-fry.

  • 1 pound firm tofu
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 garlic clove, crushed
  • 2 Tablespoons hoisin sauce

Cut tofu in half sideways to make 2½-inch-thick pieces. To release excess juice, place the tofu on a baking sheet, and put another sheet on top. Put a heavy weight or several cans on top of that. Leave for 30 minutes. Mix the soy sauce, rice vinegar, sesame oil and garlic in a large self-seal plastic bag. Add the drained tofu, and marinate in the refrigerator at least two hours or overnight. Bring the tofu to room temperature, and place on the grill. Grill four minutes per side, brushing with the hoisin sauce. Four servings.


The outer leaves take on a crisp texture, while the center softens slightly.

  • 1 small head romaine lettuce
  • Olive oil spray
  • ⅓ cup vinaigrette dressing

Cut the head of the romaine lettuce in half, leaving the base intact. Spray all sides with olive oil. Place cut-side down on the grill for five minutes. If the lettuce starts to burn, move it to another section of the grill. Turn and grill three minutes. Spoon vinaigrette over the lettuce. Add salt and pepper to taste. Two servings.