Throw These Unexpected Foods On Your Grill This Labor Day Weekend

In theory, you can grill anything. I’m sure that’s some kind of law of physics. But we don’t. We don’t do that. We stick to the same old foods, again and again, scared to rock the boat (or, more accurately, scared to cook something that tastes completely godawful). And yes, burgers and hot dogs are basically tailor-made for grills – but forgive me if I like a bit of ADVENTURE in my life, okay?

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So, given that Labor Day is coming up, and the grills may well be being busted out for one final time before the nights draw in, I thought it might be time to throw some experimentation into the mix. Here are a few foods you might not know are grill-worthy, and how to cook them. 

Avocados

The concept of cooking avocados might sound strange. Alien. Disgusting, even. But grilling them can bring them to life in ways you hadn’t considered. By charring them, you offset their buttery, nutty flavors with a smoky note, which deepens the experience of eating them and stops them from feeling too relentlessly creamy. 

To grill avocados, you just halve them, remove the pit, and place them flesh-side down for a minute or two, until grill marks form. Then, scoop and use at will. They’re great on toast, but you can also use them to make a grilled guac or a salsa; grill tomatoes and corn at the same time, and mix them all together for a dynamite dip.

Fava Beans

If you find yourself with a few handfuls of young fava beans, do what chef Erik Andersen does and grill them. “I love grilling very young fava beans still in the shell,” Andersen said to Food & Wine. Once grilled, he seasons them with lemon juice and salt, and eats them as you would edamame beans – ie., by popping them out one by one. You can also grill other vegetables like snap or snow peas, or green beans, all of which benefit from the charred effect. 

Camembert

Yes, you can grill that ooziest of cheese, camembert – and it can benefit immensely from a bit of high heat. When you grill camembert (or brie), it takes on a smoky, slightly acrid taste that, like avocados, offsets its creamy, unctuous nature. Grill some bread at the same time to dip into it, for an easy, satisfying appetizer. 

Importantly, you don’t just want to throw a wheel of camembert on the grill and leave it there. That’s a recipe for disaster; it’ll melt onto your coals and ruin the whole day. Instead, wrap it in some foil before cooking it. It’ll still take on all of those flavors. 

Angel Food Cake

If you’ve ever felt like angel food cake could benefit from a bit more flavor, and perhaps a touch of caramelization, your grill is your best friend. Angel food cake (and other sponge cakes) bear up surprisingly well on the grill, and the charring transforms and deepens its sugars, giving it more nuance – and making it way more unique. I’d recommend grilling some peaches alongside it, and then combining the two with some vanilla ice cream.