What are the best fruits and vegetables to try on the grill this fall?

Fall might just be one of the best seasons for grilling. As the weather cools and seasonal produce hits its peak, the grill offers a fresh way to enjoy the flavors of autumn. Apples, pears, squash, sweet potatoes, Brussels sprouts, and pumpkin develop richer flavor with a little heat and char. 

From delicious sides to a sweet treat, Wildfire Outdoor Living shares fall favorites that prove the grill still has plenty of work to do after summer ends. Fire up your grill and discover six seasonal ingredients worth adding to your fall menu. 

Grilled Pears with Goat Cheese, Honey, and Walnuts

Serves: 4
Prep time: 10 minutes
Cook time: 6-8 minutes

Ingredients

• 4 ripe but firm pears
• 1 tablespoon olive oil
• 4 ounces goat cheese
• 1/4 cup walnuts 
• 3 tablespoons honey

Instructions

• Preheat the grill to medium heat, about 375-400 F.
• Slice the pears in half lengthwise. 
• Lightly brush the cut sides with olive oil.
• Place the pears cut side down on the grill and cook for 3-4 minutes. Flip and grill for another 2-3 minutes, until slightly softened.
• Transfer to a serving platter and sprinkle with crumbled goat cheese.
• Drizzle with honey and finish with walnuts and enjoy.

Charred Balsamic Brussels Sprouts with Crispy Shallots

Serves: 4-6
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large shallot, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon fresh lemon juice
• 1 tablespoon chopped parsley

Instructions

• Preheat the grill to medium heat, about 400°F.
• Bring a pot of salted water to a boil and blanch the Brussels sprouts for 3-4 minutes. Drain and pat thoroughly dry.
• Toss the Brussels sprouts with olive oil, salt, and black pepper.
• Place the sprouts directly on the grill grates, cut side down. Grill for 4-5 minutes without moving them to develop a deep char. 
• Flip and grill for another 3-5 minutes, or until the centers are tender and the outer leaves are crisp. 
• While the Brussels sprouts grill, heat a small amount of olive oil in a skillet over medium heat. Add the sliced shallot and cook until golden and crisp. Transfer to a paper towel-lined plate. 
• Whisk together the balsamic vinegar, Dijon mustard, extra virgin olive oil, and lemon juice.
• Lightly toss the Brussels sprouts with the balsamic Dijon dressing and transfer to a serving platter.
• Top with crispy shallots and fresh parsley.

Grilled Pumpkin with Whipped Feta and Thyme

Serves: 4-6
Prep time: 15 minutes
Cook time: 15-20 minutes

Ingredients

• 1 small sugar or pie pumpkin
• 2 tablespoons olive oil 
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme for garnishing

Instructions

• Preheat the grill to medium heat, about 375-400 F.
• Cut the pumpkin in half and remove the seeds and stringy center. Cut each half into 1-inch-thick wedges.
• Brush the pumpkin wedges with olive oil and season with smoked paprika, salt, and black pepper.
• Place the pumpkin directly on the grill grates. Grill for 6-8 minutes per side or until tender with lightly charred edges. 
• While the pumpkin grills, add the feta, Greek yogurt, and lemon juice to a food processor. Blend until smooth and creamy.
• Spread the whipped feta onto the base of the serving bowl.
• Arrange the grilled pumpkin wedges over the whipped feta.
• Finish with thyme and black pepper. 

Grilled Cinnamon Apples with Vanilla Bean Ice Cream

Serves: 4
Prep time: 10 minutes
Cook time: 8-10 minutes

Ingredients

• 3 Honeycrisp apples
• 2 tablespoons melted butter
• 2 tablespoons brown sugar 
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• Vanilla bean ice cream for serving
• Caramel sauce, optional 

Instructions

• Preheat the grill to medium heat, about 375-400 F.
• Cut the apples in half, leaving the skin on.
• Combine the melted butter, brown sugar, cinnamon, nutmeg and a pinch of salt. 
• Brush the mixture over the apple wedges. 
• Place the apples directly on the grill and cook for 3-5 minutes per side, or until grill marks develop and the apples are tender but still hold their shape. 
• Serve warm with vanilla bean ice cream and an optional drizzle of caramel sauce. 

Garlic Grilled Sweet Potato Wedges

Serves: 4-6
Prep time: 15 minutes
Cook time: 15-20 minutes

Ingredients

• 3 large sweet potatoes
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• Flaky sea salt for finishing 

Instructions

• Preheat the grill to medium-high heat, about 400 F.
• Cut the sweet potatoes lengthwise into thick wedges.
• Parboil the wedges for 5-7 minutes, then drain and pat completely dry.
• Toss with olive oil, garlic, smoked paprika, onion powder, salt, and pepper.
• Grill for 4-6 minutes per side, or until lightly charred and fork-tender.
• Transfer to a serving platter, finish with fresh parsley and flaky sea salt. 

Grilled Butternut Squash with Rosemary & Sage

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 15-20 minutes

Ingredients

• 1 large butternut squash
• 3 tablespoons olive oil
• 1 teaspoon fresh chopped rosemary
• 1 teaspoon fresh chopped sage
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup toasted pepitas 
• Fresh parsley for finishing
• Flaky sea salt for finishing 

Instructions

• Preheat the grill to medium heat (about 375-400 F).
• Peel the butternut squash and remove the seeds. Cut into 1/2-inch thick slices or half moons.
• Toss the squash with olive oil, rosemary, sage, onion powder, salt, and pepper.
• Place directly on the grill and cook for 6-8 minutes per side, or until tender with lightly charred edges.
• Transfer the squash to a serving platter and drizzle with fresh lemon juice. 
• Sprinkle with toasted pepitas, fresh parsley, and flaky sea salt before serving. 

This story was produced by Wildfire Outdoor Living and reviewed and distributed by Stacker.