Grilled Summer Fruit With Sweet Yogurt Dip Food

GRILLED FRUIT KABOBS

Steps:

• Preheat the grill to high heat. Soak the skewers in water for 20 minutes, to prevent them from burning while grilling the skewers
• To make the fruit kabobs, thread two pieces each pineapple, strawberry and cantaloupe onto skewer. Repeat process to assemble as many skewers as you'd like to make.
• Spray with the coconut oil spray and brush maple syrup all over the skewers.
• Place the fruit skewers on the grill in a single layer. Grill for 2-3 minutes on each side, or until lightly browned and tender, about 10 minutes total.
• Serve immediately, dipped with vanilla yogurt, if desired.

GRILLED SUMMER VEGETABLES WITH AVOCADO-YOGURT DIP

Steps:

• For the dip: Preheat the oven to 400 degrees F.
• Trim the top third off the garlic head to expose the cloves. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the bulbs are soft and light golden brown, about 40 minutes.
• Preheat a grill to medium high.
• Brush the avocado, jalapeno and scallions lightly with canola oil and place on the grill (the avocado should be flesh-side down). Grill the scallions until charred, 1 to 2 minutes; the avocado until grill-marked and slightly softened, 3 to 4 minutes; and the jalapeno until charred on all sides, 6 to 7 minutes, rotating every 2 minutes. Allow all three to cool slightly.
• Scoop the avocado flesh into a food processor. Roughly chop the scallions and transfer to the food processor. Halve the jalapeno, scoop out the seeds, and roughly chop. Add half of the jalapeno to the food processor along with 4 cloves of roasted garlic. Add the lime juice, honey, paprika, coriander, cumin, yogurt, cilantro and a pinch of salt. Process until completely smooth. Season with salt to taste. Transfer the dip to a bowl and refrigerate until ready to serve.
• For the vegetables: Turn all burners on your grill to medium-high.
• Spread asparagus, peppers, tomatoes, and radishes on one baking sheet. Spread the squash, zucchini and eggplant and red onion on a second baking sheet. Drizzle both with oil, season with salt and toss to coat. Place a grill basket on half of the grill and add the vegetables from the first baking sheet. Cook until charred, 2 to 3 minutes per side for the tomatoes and asparagus (don't let the tomatoes burst), 4 to 5 minutes per side for the peppers and radishes. On the other side of the grill, place the vegetables from the second baking sheet (squash, zucchini, eggplant and red onion). Cook until charred and softened, 2 to 3 minutes per side, plus an extra minute or two per side for the onion.
• Lightly brush the pita on both sides with canola oil, and sprinkle with za'atar. Grill the pita until charred, 1 to 2 minutes per side. Cool slightly before cutting into 6 wedges each.
• Arrange the grilled vegetables and pita on a serving platter. Serve with the avocado-yogurt dip garnished with cilantro.

GRILLED SUMMER FRUIT WITH SWEET YOGURT DIP

Steps:

• Preheat grill. Mix together sugar and water in a small glass bowl. Heat in microwave until sugar dissolves. Brush syrup on fruit. Place fruit on a clean, medium-hot grill. Grill, basting with syrup occasionally, until slightly soft with markings from the grill, about 3 to 5 minutes. Turn fruit and grill other side until quite soft, about 1 minute more (see note). Remove fruit from grill and sprinkle with cinnamon. Serve with a small bowl of yogurt for dip. Note: Grill time depends on ripeness of fruit. Keep your eye on it and remove each piece as it is done.

GRILLED MIXED FRUIT

Steps:

• Place a grill pan over medium-high heat.
• In a medium bowl, toss the fruit in the sugar to coat. Grill over medium heat, until a golden crust begins to form on the fruit, about 3 to 4 minutes per side.
• In another medium bowl, mix together the mint, lemon juice, and simple syrup. Arrange the fruit on a serving platter, drizzle the mint syrup over top, and serve.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sugar has dissolved. Take pan off heat and cool the syrup before using. Any extra cooled syrup can be refrigerated in an airtight container for up to 2 weeks.
• Yield: 1/2 cup

YOGURT DIP

Steps:

• Put yogurt, mint, cilantro, lemon juice, and sugar in a small bowl. Stir until all ingredients are combined, and season with salt and pepper, to taste.

GRILLED SUMMER FRUIT

Steps:

• Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Thread 1 piece of each fruit on each of 6 skewers so that the cut sides line up and lay flat. Sprinkle the sugar over the cut sides of the fruit. Let stand until the sugar dissolves, about 10 minutes.
• Place the fruit skewers on the grill cut side down. Grill the fruit until it is heated through and caramelized, about 5 minutes. Transfer 1 fruit skewer to each plate and serve.
• *Other fruit substitutions can be apricots and peaches.

SKEWERED GRILLED FRUIT WITH MINTED YOGURT HONEY SAUCE

Steps:

• Prepare grill for cooking.
• Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve.
• Thread about 4 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side.