I'm A Food Editor—These Are 8 Foods I Was Shocked I Could Grill

It’s peak grilling season, and I have an announcement: You aren’t getting the most out of your hard-earned grill heat! Since you're going through all that effort to invite some friends over, light up the coals, and break out the good cuts of meat, shouldn’t you get the most bang for your buck? I think you should. And the way to do that is to start throwing some more interesting food on the grill.

Sure, you have the classics like carne asada, corn cobs, and chicken legs. But why stop there? Here’s a list of foods you could and should be grilling instead.

Watermelon

Think watermelon can’t get any better? Think again. Toss a few wedges (with the rind) on the grill for dessert and watch this summertime staple transform. The ample sugar in the melon quickly caramelizes, adding a layer of flavor and texture to the outside of the melon. Add a sprinkle of salt, and it’ll taste like you invented a whole new fruit.

Bacon

This one might seem more obvious, but I promise it’s the only meat on this list. Bacon is already synonymous with barbecue, and adding it straight to the grill just means you won’t have to dirty an extra pan to enjoy it. It’s the perfect topping for burgers and hot dogs, and the grill adds a little smokiness that complements the already smoky bacon extremely well. Exercise a little bit of extra caution with this one; since bacon is so fatty, some of the dripping fat could cause a flare-up.

Cornbread

Cornbread is a year-round food in my house, and whether you like it savory or sweet, it only gets better after it hits the grill. Brush some already-baked cornbread with oil to prevent sticking, then grill over medium heat for a couple of minutes or until you see grill marks start to form. Serve it straight up or smothered in maple butter.

Avocados

When I first heard about this, I was incredibly angry because (I thought) I hated the idea of a hot avocado… but then I tried it. The smoky grill flavor permeates the fatty avocado, and the quick kiss of heat makes them extra tender, creamy, and downright delicious. You can have them with a squeeze of lime juice and a pinch of salt, or use them as a base for the best guacamole you’ve ever had.

Polenta

I know this one sounds crazy, but hear me out. You know that neglected tube of solidified polenta hanging out in the refrigerator section at the grocery store? Well, this is the only acceptable use for it (other than frying, obviously). Slice it into ½-inch thick rounds, drizzle with some oil, and let the grill transform that sad circle into something yummy. The high heat creates a charred crust on the outside of the polenta, adding the rich flavor of roasted corn and a little bit of crunch. Serve these alongside grilled shrimp for a summertime version of shrimp and grits.

Unfrosted Cake

Strawberry shortcake is my favorite summer dessert, but it deserves much more than the boring angel food cake I used growing up. Instead of suffering through that dryness, slice up some pound cake and toss it on the grill! Similar to the cornbread, the sugar in the cake caramelizes to create a tasty caramel-flavored char that is just begging to be smothered in berries and whipped cream.

Halloumi

A slice of halloumi gives new meaning to the term “grilled cheese.” This Greek cuisine staple is known for its salty, tangy taste and firm but slightly chewy texture, making it the perfect protein-packed vegetarian option for folks who are tired of eating grilled portobellos.

Lettuce

I felt the same way about hot lettuce that I did about hot avocado until I tried our recipe for grilled romaine wedge salad. My love for this one caught me by surprise. It might sound sad and wilted, but with the right kind of lettuce, it’s a total game-changer, adding color and complexity to your run-of-the-mill leafy greens. Reach for a hearty head of lettuce like romaine or iceberg instead of a floppy one like green leaf or butter lettuce.