A Non-Traditional Barbecue

Are you in a grilling rut? Are burgers and hotdogs floating through your dreams at night? We thought so. That’s why we’re giving you five unusual grilling recipes on this very lovely Friday. It may be the perfect plan to wow family and friends this weekend (or get berated by a carnivorous guest, but let’s cross that bridge when we come to it). Here are five things to grill this weekend that break from barbecue tradition…


Grilled Peaches with Marscapone Cheese and Honey

Serves: 4

2 large, ripe peaches cut in half length wise

1/2 cup Marscapone cheese

Honey, for drizzling

Preheat grill to medium heat.

Brush grill with a small amount of canola oil to prevent peaches from sticking. Place peaches flesh side down on grill. Grill for 4-5 minutes to give peaches a nice grill mark. Carefully, flip peaches and grill on skin side.

Remove peaches from grill and plate flesh side up. Place a dollop of Marscapone in the center of each peach and drizzle with honey. Serve immediately.


Grilled Hearts of Romaine with Yogurt Dill Dressing

Serves 4

2 whole heads of romaine

Olive oil for brushing

1/2 cup Greek yogurt

Juice from half a lemon

4 tbsp freshly chopped dill

2 tbsp chives, minced

2 tbsp freshly chopped parsley

1/4 cup olive oil

Preheat grill to medium heat.

Cut hearts of romaine in half length wise. Brush lightly with olive oil. Be careful not to over saturate the greens with oil. Grill for 3-4 minutes until lettuce has been charred by not completely wilted.

Whisk together all other ingredients. Once romaine is finished grilling, plate on a serving platter and drizzle with dressing.


Grilled Oysters with Garlic Herb Butter

12 fresh oysters, your preference, but east coast are larger and work a little better

1/2 stick butter, softened

2 tbsp roasted garlic*

2 tbsp chives, minced

1 tsp parsley, minced

Preheat grill to medium-high heat.

In a bowl, combine softened butter with garlic, chives, and parsley. Set aside.

Shuck oysters without cracking shells. Discard the juice from oysters. Top each oyster with a small dollop of the butter combination. Grill on medium-high heat for 4-6 minutes.

*To make roasted garlic, preheat oven to 375 degrees. Keeping garlic in the skins, cut in half width wise the amount you would like to make. (It’s easiest to do a whole head and reserve what you don’t use for other preparations, such as a garlic bread.) Drizzle with olive oil and place in a foil packet. Roast in the oven until flesh is completely soft, about 30 minutes.


Grilled Flatbread with Prosciutto, Parmesan, and Arugula

Makes an appetizer portion for 4, or 1 personal pizza

9″ dough, either homemade or store bought

4 slices of prosciutto

1/4 cup pesto

1/4 cup freshly grated Parmesan

1/2 cup arugula

1 tbsp fresh Lemon juice

Olive oil

Turn grill to medium heat.

On a flat surface, roll out dough until 1/8″ thick. This will give you very thin flatbread. For thicker flatbread, roll to 1/4″ in thick. Brush both sides with a small amount of olive oil. Grill just the dough for 2-3 min on both sides until nicely marked.

Off the grill, spread the pesto evenly across the surface of the dough. Layer with prosciutto and Parmesan. Put back on the grill with the lid closed for 2 min, or until all cheese is melted.

In a bowl, toss arugula with lemon juice. Once pizza is off the grill sprinkle with dressed arugula. Serve immediately for best results.


Grilled Panzanella Salad

Serves: 6

8 slices Rosemary Focaccia bread, cut 1/4″ thick

1 seedless cucumber, cut into bite size chunks

2 tomatoes, cut into bite size chunks

1 red bell pepper

1 yellow bell pepper

1 zucchini, split length wise

1/4 cup fresh basil, chopped

1 tsp Dijon mustard

4 tbsp white wine vinegar

1 tbsp lemon juice

1/4 cup olive oil



Preheat grill to medium heat.

Place red and yellow peppers onto the grill. Make sure to turn every so often so all sides get evenly charred.

Brush slices of bread and zucchini halves with olive oil on both sides. Place on grill for 4-5 minutes until bread is gold brown and zucchini is marked and tender.

While other ingredients are grilling, combine tomatoes, cucumbers, and basil in a large serving bowl. Whisk together the vinegar, lemon juice, Dijon mustard, and salt and pepper. Slowly whisk in olive oil to complete the dressing. Set aside.

Once peppers are evenly charred on all sides, remove from grill and let cool until safe to handle. Peel away charred skin from flesh and remove stem and seeds. Cut flesh into bite size pieces.  Cut toasted focaccia into cubes, as well as zucchini. Put all grilled items in the serving bowl and dress the salad.


*Photographed by Alli Shepherd