Something fresh and new for your barbecue
Vegetables are no longer just the side show at the grill—they’re taking center stage. And why grill the same ol’ things when you can grill something new? As the grilling season kicks off with Memorial Day, try Frieda’s exciting variety of produce!
In the spirit of our Try This, Not That™ campaign, here’s our “Grill This, Not That” list!
Instead of baked potatoes, parboil the colorful Fingerling Potatoes or Star-Spangled Spuds, brush with olive oil and finish them off on the grill for crackly, crispy skin and smoky flavor. For an extra kick, toss the grilled potatoes with herbs and garlic.
Instead of eggplant, surprise your dinner party with Colored Cauliflower “steaks.” Slice Purple or Orange Cauliflower from top to bottom into “steak” slices, brush with olive oil, and grill.
Instead of Romaine lettuce, put some char on Baby Bok Choy. Traditionally cooked in a stir-fry or soup, these grilled Asian greens are lovely tossed with a touch of vinaigrette.
Instead of big ol’ bell peppers, stuff Mini Sweet Peppers with cream cheese and get them nice and smoky on the grill. That is, if these crunchy, sweet peppers make it past the appetizer tray!
In the “wow the crowd” department, you can always rely on the gorgeous purple Sangria and Fiore Viola Artichokes, and the no-choke Fiesole Baby Purple Artichokes. Pre-cook them in a steamer and finish off on the grill.
And finally, no meal is complete without a dessert. No core to deal with, simply peel and slice Zululand Queen Baby Pineapples and place on the grill. Serve warm with a scoop of vanilla ice cream and call it a day.