- Prep-time: / Ready In:
- Makes 8 cups
- Print/save recipe
Nothing tastes as sweet and succulent as grilled melon. This summery side dish features three different types. While white balsamic vinegar is a classic pairing with fresh melons, you can use white wine vinegar or even apple cider vinegar in this easy recipe. Looking for some more vegan barbecue recipes?
By Shelli McConnell,
Ingredients
- ½ of a 5-lb. seedless baby watermelon, rind removed
- ½ of a cantaloupe, seeded and peeled
- ½ of a honeydew melon, seeded and peeled
- 2 tablespoons white balsamic vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons roasted pistachios, chopped
- 2 tablespoons chopped fresh basil
Instructions
- Cut watermelon into 1-inch-thick slices. Cut cantaloupe and honeydew into 1-inch-thick wedges. Arrange fruit on a tray; drizzle with vinegar. Sprinkle with salt and pepper.
- Grill melons, covered, over medium 2 minutes, turning once. Return melons to tray. Cover and refrigerate 30 minutes. Drain any liquid that has collected around the melons.
- Cut melons into 1-inch cubes; spoon into a bowl. Top with pistachios and basil.
Comments (2)
(5 from 4 votes)Wow!! So good and different! I just happened to have all the ingredients, so I whipped this up to eat with dinner. However, after thinking about it, it should probably be eaten on its own, as melons are digested better on their own. We are a family of seven, and six out of seven gobbled it up, especially my picky eater!
This sounds good. Will try.