Slice one of these green babies length-wise and remove the pit. Brush the flesh with olive oil and a bit of citrus juice and set it face-down on the grill for just a few minutes, until grill marks are visible. Season with salt and pepper, and consider filling the pit’s spot with salsa, crumbled feta cheese or other chopped and crunchy veggies.
Slice a peach in half and remove the pit. Brush the flesh with either balsamic vinegar mixed with maple syrup or honey for a sweet and smoky dessert of your summer dreams. Top with ice cream, obviously.
Light up the grill in the morning by grilling some delicious breakfast. Slice up some challah or brioche and soak it in a mixture of eggs, milk, vanilla, honey and salt. Toss the slices over direct heat for a few minutes — and prepare for them to stick. Once crispy, flip over. Then move to indirect heat for about five to ten minutes.
Upgrade your salad with some savory and smoky watermelon. Drizzle watermelon slices with balsamic vinegar and some olive oil before sizzling them on the grill, flipping over and removing once grill marks are visible.
Take an unpeeled banana and slice into it, being sure not to cut all the way through. Then fill it with marshmallows, peanut butter chips or chocolate chips. Wrap in foil and cook for about 10 minutes or until skin is blackened.