In Season Fruits and Vegetables

Summer is coming to an end, meaning fall is right around the corner! At the bottom of this article you’ll find a list of fruits and vegetables in season for fall and winter in Florida — including corn, chiles, okra, pumpkins, quinces, eggplants, and grapes. Today we’re focusing on two of them: eggplant and sweet corn.

Teriyaki Grilled Eggplant

Teriyaki Grilled Eggplant is a fantastic side dish with any meal — a great way to switch up the usual vegetables at dinner. Satisfy your teriyaki cravings with this light, low-carb grilled eggplant! Perfect as a vegan side dish to pair with stir-fry cauliflower rice or pan-seared tofu.

Ingredients

2 cups teriyaki sauce
2 cloves garlic, minced
2 medium eggplants
1 tablespoon toasted sesame seeds

Instructions

Combine teriyaki sauce and garlic in a bowl and set aside.
Remove the stems from the eggplants and slice into ⅛-inch slices. You will get approximately five full slices from each eggplant for a total of ten slices.
Brush each slice of eggplant with the teriyaki sauce and place on a hot grill.
Sear each side, brushing with more sauce as it caramelizes.
Garnish with toasted sesame seeds and serve with remaining sauce.

Grilled Sweetcorn on the Cob

The next in-season vegetable — and personal favorite — is grilled corn on the cob! This is a go-to side dish that will never let you down. If it hasn’t hit your market yet, it’s bound to be there any minute. Sweet corn is arguably the quintessential taste of fall besides pumpkin spice, and the only thing more amazing than fresh corn on the cob is grilled corn — two perfect fall flavors in one bite.

While corn on the cob and butter make a perfect pair, it’s time to liven things up! From paprika to basil and Parmesan, here is our way to turn grilled corn into the best thing you cook all fall.

Ingredients

½ cup unsalted butter, softened
2 tsp sweet smoked paprika
2 tsp fresh basil
4 ears sweetcorn on the cob
1 cup Parmesan cheese, finely grated

Instructions

Mix butter with the paprika in a bowl until well combined.
Place the sweetcorn in a pan of boiling salted water and cook for approximately 12 minutes or until cooked through.
Remove the sweetcorn from the water, place on the grill, and rotate while basting with the smoked paprika butter until golden on all sides.
Sprinkle Parmesan cheese on top and allow it to slightly melt on the grill.
Remove from the grill and serve with a little of the basil paprika butter on top.