Although there are no rules against grilling during other times of the year, summer is grill season. In fact, July is officially National Grilling Month.

Gas and electric grills, especially, make food preparation easy. Plenty of seasonal fruits and vegetables can be thrown onto a grill for a fast and tasty meal.

Delish.com’s top summer vegetable grill suggestions are:


— Corn
— Asparagus
— Brussels sprouts
— Peppers
— Eggplant
— Mushrooms

Squashes, such as yellow or patty pan, are great grill options, too.

Sprinkle veggies with plain salt and/or pepper or choose a garlic-salt-herb blend. Eat as-is, or top with oil or butter flavored with lemon, lime or fresh herbs. Top veggies with a slice of goat cheese or sprinkle with feta.

Summer fruits that grill well include:


— Watermelon
— Peaches
— Bananas
— Pineapples
— Pears
— Mangos
— Cantaloupe

Choose fruit that is firm and not too ripe, advises wholefoodsmarket.com. For an added burst of flavor, soak it in liquor or drizzle with honey right before grilling. Drizzle with balsamic after grilling: plain, flavored or a glaze. Or, add a dollop of plain or flavored yogurt.

Cooking Light in May offered “50 Grilled Fruit and Vegetable Recipes That Prove There’s More to a Barbecue Than Just Meat.” Of course there are marinated shish kebabs, but also grilled veggies to top a salad; for burritos, tacos and quesadillas; or as additions to pasta dishes. The publication also lists a grilled corn salad, eggplant “planks” with various toppings, and grilled pineapple salsa.

Typically, vegetables and fruit take only a few minutes to grill. They need to be watched to cook to preference. Produce that is small or that may soften quickly, such as thick slices of tomato, can be grilled in a grill basket, available for under $20.

Grill on one side and then flip. If grilling in batches, spread items on a cookie sheet or put in a bowl or serving dish and cover with tin foil until ready to eat.

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