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The grill isn't just for burgers and chicken. You'll get delicious — and easy — results with these surprising items. The prep is a snap: Simply heat your grill to medium-high and
scrape it clean. Coat the food lightly with cooking spray, then cook it until it's heated through and has sear lines. CAKE: Slices of pound cake, banana bread or gingerbread; halved
muffins and even French toast all taste amazing grilled. Serve with drizzled honey, berries and whipped cream or yogurt. DOUGHNUTS: On the grill, these glazed treats puff up and caramelize.
When cooled, they form a crunchy crust. BANANAS: Halve just-ripe bananas (in their skins) lengthwise. Grill them, then remove the skins. Serve with ice cream, chocolate sauce, whipped cream
and a cherry each for grilled banana splits. CITRUS: Halve grapefruits, oranges, lemons or limes, and grill them, cut sides down. Enjoy as is, serve as wedges with grilled chicken or fish or
squeeze the juice for smoky cocktails, salsa or salad dressings. STONE FRUIT: Halve and pit peaches, nectarines, plums or apricots; grill them, cut sides down. Serve with grilled chicken,
fish or cake. CHEESE: Place small wheels of Brie or wedges of halloumi (aka Greek grilling cheese) right onto the grates. Serve melted Brie with crackers. Serve halloumi sprinkled with fresh
oregano, olive oil, lemon juice and pita chips. AVOCADOS: Pick semi-firm ones, halve and pit them and grill them in their peels, cut sides down. Stuff with fresh salsa or top with salt and
lime juice before scooping. Or make grilled guacamole. LETTUCE: Romaine, Belgian endive, radicchio, napa cabbage and iceberg (with the heads cut in half or wedges) can be grilled, which adds
a smoky taste to salad! And a final tip: Measurements for added flavorings are “to taste.” These prep ideas are very forgiving!