Courtesy of Whole Foods Market

I love BBQ season like I love holiday season – that is to say, not a whole lot. I think that’s because we usually feel obligated to prepare the standards and don’t often stray. Disagree with me and post recipes, if you can. I think this is mostly due to my not owning a grill, so we cook out only when we camp (dehydrated meals, if you want to know) or if we dine with friends (grill-owners).

Because we eat grilled meals infrequently, I tend to choose the classic seasonal items, just like we do for Thanksgiving. Green Bean Casserole only occurs once – maybe twice – per year, so if you want to eat it at all in the next 365 days, you should make it now. Same for the burger burn and grilled corn. Perhaps others choose burgers when eating at restaurants, but I rarely do, and that includes my roughly annual trips to In-N-out.

Fortunately, the recipe creators at Whole Foods have heard my complaints and have an article clearly targeted at me: Make Grilling Special.

I liked the tips they give for grilling fruits and vegetables, which aren’t always on the menu. The best tip – to brush the vegetables with light oil is wise – they are less likely to stick and can develop a nice grill mark pattern. I don’t like to use big herbs on grilled vegetables, because they’re likely to burn. Step up your grilling game with the Grilled Pineapple with Balsamic Honey Glaze. 

Courtesy of Whole Foods Market