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- Makes 8 cups
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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,
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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.