Fall Recipes You Can Cook On The Grill

Its unanimous one of the most beloved parts of fall is all the delicious meals and recipes. Fall recipes are often warm, hearty and flavorful. But one of most cherished aspects of summer, outdoor grilling, quickly becomes an afterthought as the temperatures drop. In this article you’ll find fall recipes that can be cooked on the grill that are delicious and stuffing, while allowing you to get more grilling time in before it snows.

1. Grilled Steak, Pear And Arugula Pizza

Pizza on the grill is the perfect dish to gather friends and family around the table for a lovely evening, and this tasty seasonal pizza is no exception. Since pears are seasonal in the fall, take advantage of this fruit while you can.

Start by grilling your 1/2 pound flank steak. Its recommended to preheat the grill to 350, season steak with salt and pepper, and grill for 8-10 minutes on each side, with grill lid closed. However, everyone has their preferred doneness for steak, so this step can be more customized to your needs.

While the steak set aside and covered, whisk 1 tablespoon olive oil and 1 1/2 teaspoons white balsamic vinegar in a bowl. Taking the steak then, cut it into thin strips diagonally, then cut into smaller, bite-sized pieces.

Place your pre-baked pizza crust on hot grill grate (no sheet or pan), and brush crust with oil and vinegar mixture. Sprinkle with crumbled Gorgonzola cheese, place the peeled and sliced pieces of pear overtop, add 1 cup of arugula, finish with beef strips.

Cook pizza in the grill, with lid on, for 4 minutes, then rotate pizza slightly. Cook pizza for another 5-6 minutes or until done. Remove the pizza, sprinkle with remaining 1/2 cup arugula and cracked pepper. Serve and enjoy!

2. Acorn Squash On The Grill

When you think of fall recipes and fall dishes, squash should come to mind! It’s one of the most hearty and versatile fall vegetables and will please all your vegetarian friends at your autumn barbecue.

Cut the acorn squashes in half, scoop out the seeds and strings. You can make a mixture of butter, nutmeg, cinnamon and brown sugar and brush into the squash or you can just sprinkle all of those on there, however much you think you want. It doesn’t need to be exact.

Turning one side of the grill off, you want to indirectly cook these on the grill. The simplest way is to wrap them in heavy aluminum foil and place the squash, cut sides face down, on the part of the grill that doesn’t have direct heat. Heat should be about 375-400 degrees.

Cook for 20-30 minutes, then turn the wrapped squash over. Unwrap, and add more butter, cinnamon, nutmeg, brown sugar or any other seasonings if you’d like. Wrap them up again and let them cook for another 30 minutes or until tender.

The squash make great entrees or sides paired with grilled meat. You can also do this similarly with pumpkins, for an extra festive fall dinner!

3. Seasonal Vegetable Medley

Try doing a vegetable medley on the grill using all your seasonal fall favorites! Cauliflower, onions, carrots and Brussel sprouts are a favorite of mine and a mere suggestion among the plethora of fall veggies you have access too. Of course squash, potatoes, kale, sweet potatoes and yams are also great on the grill.

To grill a veggie medley in the simplest way, find a grill-safe dish or use aluminum foil for all your small veggies to be contained. Chop up onion, cauliflower, carrots and Brussel sprouts, and whatever other veggies you want, in good bite-sized portions. Throw them in your grill-safe dish or makeshift heavy duty aluminum foil dish. Sprinkle olive oil, Italian seasoning, salt, pepper, and garlic over them, trying to coat them all evenly if possible.

When seasoning, try to stir up a bit or use your hands if needed. Top it off with slices of butter, then wrap them all up in the foil. With the grill preheated to 375-400 degrees, place the veggies in the middle over direct heat. Periodically check on them, turning and stirring them so they get evenly cooked.

They can take up to an hour to all cook thoroughly, depending on what veggies you used. If they start to look a little dry, add more butter or oil. When they are all somewhat charred looking they’ll be perfectly crispy. Add any additional seasoning to them if desired.

4. Grilled Chicken Skewers

Grilled chicken skewers can be enjoyed in the summer and the fall! When seasoned and cooked just right they are delicious dinner that can be easily paired with the vegetable medley for a filling meal!

Turn your grill on to medium. Start with 1 1/2 pound boneless chicken that’s been cut into 2-inch pieces. In a large bowl, toss your chicken pieces with 1 tablespoon olive oil, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon dried oregano.

Once coated, taking your chicken pieces, thread them onto skewers. Grill the chicken skewers, turning them occasionally, until done, about 10 minutes. Make sure the skewers have been soaked in water for 30 minutes prior to the cooking or threading.

5. Grilled Cinnamon Apples

Apples are one of the most perfect fall foods that could ever be, and if you’re in the mood for cinnamon-y apple-y goodness, this grilled delight will surely hit the spot! They go great as a side with grilled pork, or as a desert over vanilla ice cream.

Pick apples that will withstand the grilling, like Pink Lady, Honeycrisps or Granny Smith. Core the apples, then slice them into rings, so they cook more evenly. You’ll want your grill to be clean and lightly oiled, or you can use a grill rack to place the apple slices on, still giving them those lovely grill marks.

With the grill preheated to medium, take your cored and slice apple rings and place them in a bowl containing 1/2 cup of water and 1/4 cup of lemon juice. Letting them soak for a minute or two will lessen their chances of browning.

Cook apple slices on grill rack for 6-8 minutes, turning once so each side is cooked. While they’re grilling, in a small bowl combine 2 tablespoons brown sugar, 1 teaspoon cinnamon and a pinch of salt. This will be to sprinkle the apple slices after they’ve cooked.