Cut fruit or vegetables into halves or wedges to place directly on the grill or cut into chunks to skewer for kebabs. Brush with oil and grill over medium-low to medium heat turning once or twice, until fruit is hot and grill marks form. Brush with Metropolitan Market Sauce the last few minutes of cooking to form a glossy glaze. Serve as a side dish with grilled steak, chicken, pork or seafood.
Works well with onions, peppers, zucchini, peaches,apricots.
Try a grill basket if pieces are small to prevent slipping through the grill.
Make sure your grill is clean and oiled to prevent sticking. Cooking times vary depending the fruit or vegetable and grill.
Grilled Portobello Burger:
Season cleaned Portobello mushrooms with salt and pepper. Brush on both sides with oil. Grill over medium heat, about 4 minutes per side, until grill marks form and mushrooms are tender and cooked through. Brush with Metropolitan Market Sauce during the last few minutes of cooking to form a glossy glaze. If desired, add sliced or crumbled cheese to mushrooms and close grill and cook for a minute or two to melt cheese. Serve on toasted Metropolitan Market Brioche or Burger Buns with more Metropolitan Market BBQ Sauce, grilled onions and other toppings as desired.
Smokey Hickory or Teriyaki Barbecued Steak:
Season your favorite steaks with salt and pepper. Grill over medium, ash-covered coals or on pre- heated gas grill, turning occasionally, until done. Brush with Metropolitan Market Sauce during the last few minutes of cooking to form a glossy glaze. Cook beef to 145° for medium-rare or to 160° for medium doneness. Brush with more Metropolitan Market BBQ Sauce before serving.