Summer is officially here, and grilling time is in full swing. We are all thinking steaks, burgers and hot dogs, but what are some grill-friendly foods we don’t often give a chance to shine alongside the usual choices?

Vegetables and fruits are excellent choices to fix along side the entree. A grill tray will accommodate any size and shape of your favorites, and making kabobs is a great way to offer a variety. Think Brussels sprouts, eggplant, pears, apricots, artichokes, cucumbers, tomatoes, grapes and even sturdy greens such as romaine. Corn on the cob potatoes, and pineapple slices can usually hold their own on the grill grate. You won’t soon forget a grilled peach half.

Tofu holds up well when grilled, and quesadillas and pizza will be crispy and smoky. Leave a halved and pitted avocado cut side down on the grill for 3 to 4 minutes, then immediately season with salt, pepper and a squeeze of lime juice for a yummy guacamole substitute. French toast and French bread are nice options. And don’t forget that grilling fish is one of its best preparations.

One grilled food most of us would not consider is hard-cooked eggs.

Apparently, you can place a raw egg in the shell on your grill grate over low heat, cover and leave it for about 10 minutes, then enjoy it chopped on your salad. They will be a little softer than hard-boiled and sound perfect, perhaps cooked a little less and served over toast.

Open your grill and impress your barbecue guests with this little surprise.

Grills are a major part of camping, so today, I’m sharing another easy grill egg recipe for morning wilderness enjoyment.

Perfect when placed on an English muffin with some cheese and ham, sausage or bacon. Super easy and enough for a crowd fixed all at one time, or just fix the desired amount. This recipe is from

Cool and refreshing describes today’s salsa with, yes, watermelon on the grill.

There is usually some trepidation about the first watermelon of the year, but I bought one a couple of weeks ago and it was delicious, so give one a try. This recipe is from The banana split is a different take on a familiar dessert. Remember to soak the wooden skewers in water before using on the grill. This recipe is from Hope you enjoy these grilling delights.

This is a big week in our family. My daughter, Sarah Horine, is celebrating her birthday and my sister and brother-in-law, Sue and Bill Joslen, observe their 50th wedding anniversary on the same day.

Happy celebrations, and happy eating.


Eggs on the grill

12 eggs

Coat muffin tin with cooking spray. Break an egg into each hole. Grill over medium-high heat for about 2 minutes or to desired doneness.


Watermelon salsa

Cut watermelon into wedges, leaving on rind. Brush with olive oil and season with salt and pepper. Grill over medium-high heat until grill marks appear, about 2 minutes per side. Cut off rind and discard. Cut melon into small pieces. Toss gently with minced red onion, fresh lime juice, finely chopped mint and a pinch of cayenne. Top with crumbles feta cheese and serve with pita chips.


Banana split

2 to 3 bananas, peeled and cut into 1/2-inch-thick slices

1 pound cake

1 pineapple

20 maraschino cherries

Chocolate ice cream topping

Vanilla ice cream

Cut top off cake and cut remaining cake into same size as banana chunks. Cut top and bottom off pineapple and remove rind. Cut in half then quarters. Trim core and cut each lengthwise then into 1/2-inch-thick pieces. On wooden skewer, thread a piece of banana, cake, pineapple and a cherry, leaving end empty as handle. Grill 5 minutes, turning halfway through. Scoop ice cream into bowl, top with skewer and drizzle with chocolate topping. Yields 8 servings.

Address correspondence to Cheryle Finley, c/o The Joplin Globe, P.O. Box 7, Joplin, MO 64802.

Cheryle Finley is a food columnist for The Joplin Globe. Address correspondence to Cheryle Finley, c/o The Joplin Globe, P.O. Box 7, Joplin, MO 64802.