Fire up the barbeque

Cooking Times





Grilling fruitsGrilling 03

Almost any fruit can be cooked on the grill. Hard fruits such as apples, pineapples and pears are easier to grill than softer fruits such as peaches, nectarines and plums. Softer fruits require more attention when being grilled to prevent overcooking, which will cause the fruit to become mushy. Softer fruit only needs to be heated, not cooked.
Many fruits contain a high level of water. This water content will make the fruit extremely hot when grilling. If you do not allow the fruit to cool slightly after removing it from the grill, the fruit may cause serious burns to the mouth.

Grilling 07Fruit grilling tips

  • Fruits are best grilled when the coals have begun to die out or when placed on the outer edges of the grate, using more of an indirect type of heat.
  • If placing fruit directly on the grill rack, cut the fruit into pieces that are large enough so they do not fall through the grates.
  • Fruits can be grilled with skins on. Softer fruits benefi t from leaving their skins on in that it helps maintain their shape and holds them together as they are being grilled.
  • Brushing fruit with melted butter or oil during grilling will help to keep the fruit from sticking to the grill grate.
  • Spraying a non-stick cooking spray on the grate before heating the grill also keeps foods from sticking.
  • Use skewers to prevent small chunks of fruit and soft fruit from falling through the grate. If you choose to use skewers, 2 skewers will help prevent fruits from spinning while the cook is turning them on the grill. Remember to soak bamboo skewers for 30 minutes or more before using to prevent them from burning on the grill.
  • To enhance the flavour of the fruit, try brushing cut fruits with melted butter and sprinkling with sugar, cinnamon, brown sugar, or lemon juice while grilling. Sugar tends to burn so it is best to apply it toward the end of cooking time.

Peel apples, cut into quarters, and cut out the core. Sprinkle apples with lemon juice to keep them from turning brown. The apples can also be cut into 1/2 inch slices, placed in a grill basket, and then placed on the grill to be cooked in the basket. Coat apples with melted butter.

Cook for 30 to 45 minutes, until apples are tender.  Turn about every 10 minutes while cooking and baste with melted butter if the slices begin to stick.

Cut in half and remove the pit. Place on a skewer so the apricots lay fl at. Baste with butter and place on the grill skin side down.

Cook for 5 to 6 minutes. Once the fruit is warmed, place over direct coals just long enough to produce grill marks on the fruit.


Use whole unpeeled bananas or cut in half lengthwise. If using whole bananas be careful when opening cooked banana because they have a tendency to split.

Cook for 5 to 8 minutes until banana turns completely black, turning occasionally.


Stand mango upright and cut a 1/2 inch thick, lengthwise slice from the broad side of the mango. Cut another 1/2 inch thick slice from that side. Turn and repeat cutting the two slices from the other side. Cut a slice from each end of the mango. The slices with skin on one side should have the flesh scored in a criss-cross pattern to form medium size pieces. Be sure not to cut through the skin.

Cook for approximately 2 minutes over medium heat with flesh side down on well oiled grates.  Remove from grill and place the other slices that are flesh on both sides on a well oiled grate and cook for approximately 2 minutes on each side.  When slices with skin on one side have cooled enough to handle, press inside out to allow chunks to be removed easily.


Cut nectarines in half lengthwise and remove the pit. Lightly coat nectarines with melted butter.

Cook for 8 to 10 minutes until fruit is hot throughout. Turn once through cooking time.


Cut peaches in half lengthwise and remove the pit. Lightly coat peaches with melted butter.

Cook for 8 to 10 minutes until fruit is hot throughout. Turn once through cooking time.


Cut top and bottom off from the pineapple and trim all the skin from around the sides. Remove any eyes that are left. Cut into rings or slices. Sprinkle a little salt on the pineapple to intensify its flavour.

Cook for 8 to 12 minutes on oiled grates. Turn once through the cooking time.


Wash fresh plums, cut in half lengthwise and remove pit. Drizzle plums with oil. Place on a sheet of heavy duty foil. Add honey and orange juice and seal tightly.

Cook for 2 or 3 minutes per side or until lightly browned. Cook with cut side down first and then turn to skin side. Cook until plums are soft and warmed throughout. If cooking in foil packet, cook for 5 or 10 minutes.

Grilling fruitsGrilling 03

The flavour of the vegetable intensifies when it has been grilled. Because a lot of the moisture evaporates from the vegetables as they are grilled, the flavour becomes more concentrated and the sugars become more condensed, which increases the sweetness and flavour of the vegetables.  Some vegetables can be cut into pieces and some can be grilled whole. Others vegetables, should be precooked before they are grilled. Shown below are some tips for grilling vegetables.

Grilling 12Fruit grilling tips

  • Vegetables should be grilled over a medium heat. The length of cooking time will vary depending on the type of vegetable and how it has been prepared.  Vegetables should have browned grill marks and be tender when pierced with a fork or the tip of a knife.
  • Prevent vegetables from drying out on the grill by soaking them in cold water before cooking.  Cut vegetables into uniform size pieces so they will cook evenly. The larger and thicker the pieces the longer the grilling time.
  • Use skewers with chunks of vegetables to prevent the fruit from falling through the grate. If you choose to use skewers, 2 skewers will help prevent vegetables from spinning while turning on the grill. Remember to soak bamboo skewers for 30 or more minutes before using to prevent them from burning.
  • Before placing on the grill, brush oil onto vegetables to prevent them from sticking to the grates. The vegetables must be dry before applying oil or the oil will not stick.
  • When grilling harder vegetables, such as potatoes, with other vegetables, they may need to be cooked before grilling to ensure that all the vegetables are done at the same time.
  • Seasoning the vegetables with a coarse salt, such as sea salt before grilling will draw out extra moisture from the vegetables, which will intensify its sweetness and flavour.
  • Brushing vegetables with butter or oil during grilling helps to keep the vegetables from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.
  • Experiment by sprinkling different herbs and spices over vegetables while grilling.

Cut peppers lengthwise down the middle. Cut out stem, seeds, and white rib areas. Leave in halves or cut to desired size. If cut to small pieces, place them on a skewer for better control in turning them.  Brush peppers with oil before placing on the grill.

Cook for 6 to 10 minutes, directly over medium heat.  Turn once through cooking. Grill peppers until they are heated through and are beginning to shrivel. Peppers should be crisp tender.


Wash your courgettes, cut them in half, if they’re extra long slice them into different shapes - angled slices or even wedges about half a centimetre depth, lengthways.

Cook for 2-3 minutes on each side until charred and cooked through.


Do not peel carrots, just scrub under cold water to clean. Leave thin carrots whole but if some are thick at one end and thin at the other, cut thin ends off and leave that portion as is. Cut the thick portion in half lengthwise. Coat carrots with oil.

Cook for 15 or 20 minutes, until softened but they should still have a slight firmness to them. Turn occasionally and brush with oil throughout cooking time.

Sweetcorn out of

Remove all the husk and corn silk. Rinse corn and pat dry.

Cook for 10 to 12 minutes over medium coals. Brush corn with butter and turn frequently. Corn is done when kernels have turned golden brown.


Remove the papery outer layer only. Cut onion into halves or quarters. If cutting 1/2 inch thick slices for grilling, remove the outer skin first. Brush onions with oil or melted butter. Remove the outer layer of skin
from halves and quarters after they are done, before serving.

Cook halves and quarters for 20 to 30 minutes, using indirect heat. Turn over every 5 minutes until done. Cook 1/2 inch thick slices for 6 to 10 minutes, using direct heat and turning once about half way through the cooking time. Cook onions until they
are crisp tender.

Potatoes (Whole
with skins on)

Wash, dry, and poke several times with a fork. Rub with oil and wrap in aluminium foil.

Cook for 35 to 45 minutes over direct heat. Turn potatoes occasionally. Potatoes are done when they are tender when poked with a fork.

Sweet Potatoes
(Whole with skins

Wash potato and pierce several times with a fork. Wrap individually in foil. Potatoes could be boiled in water for 10 minutes before wrapping to speed grilling process if desired

Cook for 40 to 45 minutes directly over medium heat. Turn potatoes a quarter turn about every 15 minutes. Cook until tender through to the middle when pierced with a fork

Cherry tomatoes

Place cherry tomatoes on skewers. Use two skewers parallel to each other for each set of tomatoes.  This will prevent tomatoes from sliding around when turning.

Cook for 3 to 5 minutes over indirect heat and then move to direct heat and cook for 1 minute on each side.

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