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Summer is coming to an end meaning Fall is right around the corner! At the bottom of this article there will be a list of the fruits and vegetables that are in season for Fall and Winter in Florida; some of which include: Corn, Chiles, Okra, Pumpkins, Quinces, Eggplants, and Grapes. A few of which we will focus on recipes for today are eggplants and sweetcorn.
Teriyaki Grilled Eggplant is a fantastic side dish with any meal. It is also a way to switch up to usual vegetables that you have with your dinner. Satisfy your teriyaki cravings with this light and low-carb grilled eggplant! Perfect as a vegan side dish to pair with stir-fry cauli-rice or pan-seared tofu.
Teriyaki Grilled Eggplant:
INSTRUCTIONS:
1. Combine teriyaki sauce and garlic in a bowl and set aside.
2. Remove the stems from the eggplants and slice into 1/8 in slices. You will get approximately five full slices from each eggplant for a total of ten slices.
3. Brush each slice of eggplant with the teriyaki sauce and place on a hot grill.
4. Sear each side, brushing with more sauce as it caramelizes.
5. 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. You can make this at every cookout and even bring as a side dish. If it hasn’t hit your market yet, it’s bound to be there any minute. I’m talking about sweet corn, 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, we think 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.
INSTRUCTIONS:
1. Mix butter with the paprika in a bowl until well combined.
2. Place the sweetcorn in a pan with boiling salted water and cook for approximately 12 minutes or until cooked through.
3. Remove the sweetcorn from the water and place on the grill and rotate while basting with the smoked paprika butter until golden color on all sides.
4. Sprinkle some of the parmesan cheese on top and allow to slightly melt on the grill.
5. Remove from the grill and serve with a little of the basil, paprika butter on top.
IN SEASON FRUITS AND VEGETABLES:
