• Liz Talley - Urban Graze

Grilled Watermelon

Sure to become one of your favorite summertime treats!

Grilled Kabobs:

Cut watermelon into 8 rectangles –about 1½” x 2”, and about ¾” thick.

Skewer the watermelon on presoaked wooden skewers (soaking sticks in

water approx. 20-30 minutes will keep them from burning). Brush melon lightly with olive oil.

Grill the watermelon on medium high, just until both sides are lightly charred, about 1-3 minutes per side. Remove from grill and add one mint leaf (folded if desired) onto the skewer and then one small square of block feta or goat cheese.

Place on serving dish and drizzle with a little red wine vinegar (or orange juice) and olive oil.

Grilled Watermelon-sicles:

Cut watermelon into squares, approx 3” x 3” x 1” thick. Brush lightly with olive oil. Grill on presoaked wooden skewers same as above, except use two

skewers for better balance and ease of use.

Serve like a popsicle. Or- remove from sticks and place grilled watermelon square on a bed of trimmed arugula or watercress that has been tossed and seasoned with a dash of balsamic vinegar and salt and pepper to taste. Top with a few more greens and crumbled feta or goat cheese.

Super Simple:

Just put cut watermelon triangles, (rind and all), brushed with olive oil, on the grill and lightly char–

1-2 minutes each side.

Recipe created or adapted by Liz Talley, Urban Graze

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