Spark up the Grill

It's barbecue season so I thought I would pass along this link to an article I scribbled for the June issue of Women's Health that's filled with tips on getting the most from your grill.

Not available in the online version, here is some added info on cool new stuff you can grill. The banana-chocolate combo is crazy good.

You Can Grill That?

Revel in the oohs, aahs and holy bleeps from your backyard guests by bucking with tradition and grilling up foods that nobody else is.

Whole Eggs: Place whole eggs directly on the grill over a medium heat. Cook for about 10 minutes or until shell is golden brown all over. Chop over grilled lettuce.

Banana: Strip back one section of the peel, leaving it attached. Cut a slit along the length of banana and stuff with pieces of dark chocolate. Replace the peel and wrap the banana in foil. Grill for 10 minutes, flipping once. Carefully open the packets and scoop out the chocolaty flesh with a spoon. Admit it, your drooling already.

Lettuce: Cut hearts of romaine in half lengthwise, brush the cut side with oil and season with salt. Grill over medium-high heat for 2 to 3 minute or until you have good grill marks.

Tofu: Use only very firm tofu and slice crosswise into ¾-inch slabs. Push two soaked skewers through each slice and brush with olive oil. Grill for 4 to 6 minutes per side. Any meat marinade or rub works for tofu too.

Grapes: For your new yummiest treat, try placing a bunch of slightly oiled grapes still connected to the stems on the grate and cook for 3 to 5 minutes, turning once.

Pizza: Set up the grill for indirect grilling and brushing both sides of round dough (thin and whole-grain is best) with olive oil. Grill the raw dough directly over medium-high heat for about 3 minutes per side, or until golden. Then transfer your pizza to the indirect area and add your toppings. Cover and grill-bake until the cheese has melted. With a short grilling time, only use cooked meats because raw meat won’t have time to cook through.