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Corn and avocado will be lightly charred after (Credit: Doug Young)

Corn and avocado will be lightly charred after 3 to 4 minues on a medium-high grill; shrimp gets the same treatment over high flames before the three are used in a salad. (May 4, 2011)

Grilling outside the box

Grilling up these unusual suspects is quick and easy. Check out these photos and read Newsday's recipes.

Lauren Chattman's grilled clams are so simple and
(Credit: Doug Young)

Lauren Chattman's grilled clams are so simple and quick they make a great appetizer. (May 4, 2011)

Grilled clams get a dollop of barbecue sauce
(Credit: Doug Young)

Grilled clams get a dollop of barbecue sauce before they're served. (May 4, 2011)

Grilled flatbreads with za'atar, a Middle Eastern spice
(Credit: Doug Young)

Grilled flatbreads with za'atar, a Middle Eastern spice blend, are easy to make on the grill because they don't have to be flipped. Tear into pieces and serve with hummus or baba ghanoush. (May. 4, 2011)

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Grilled flatbreads with za'atar are ready to serve.
(Credit: Doug Young)

Grilled flatbreads with za'atar are ready to serve. (May. 4, 2011)

Avocado and corn are brushed with oil before
(Credit: Doug Young)

Avocado and corn are brushed with oil before being grilled for a salad. (May 4, 2011)

Corn and avocado will be lightly charred after
(Credit: Doug Young)

Corn and avocado will be lightly charred after 3 to 4 minues on a medium-high grill; shrimp gets the same treatment over high flames before the three are used in a salad. (May 4, 2011)

Shrimp are grilled over a high flame for
(Credit: Doug Young)

Shrimp are grilled over a high flame for a salad of grilled corn, avocado and shrimp. (May 4, 2011)

Grilled avocado, corn and shrimp are tossed together
(Credit: Doug Young)

Grilled avocado, corn and shrimp are tossed together with olive oil, lime juice, chipotles and garlic for a quick salad that can be served on its own, over lettuce or as filling for tortillas. (May 4, 2011)

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As an ingredient for salad, these sweet potatoes
(Credit: Doug Young)

As an ingredient for salad, these sweet potatoes are sliced about 1/4-inch thick -- thin enough so that they'll cook through quickly, but not so thin that they'll fall apart on the grill. (May. 4, 2011)

Scallions, lime juice, cilantro and cumin join slices
(Credit: Doug Young)

Scallions, lime juice, cilantro and cumin join slices of grilled sweet potatoes in this Newsday salad recipe. (May. 4, 2011)

Country bread meets mozzarella cheese, tomatoes and pesto
(Credit: Doug Young)

Country bread meets mozzarella cheese, tomatoes and pesto in this grilled grilled cheese. (May 4, 2011)

Newsday columnist Lauren Chattman's recipe for a grilled
(Credit: Doug Young)

Newsday columnist Lauren Chattman's recipe for a grilled grilled cheese is open to variation: Try Cheddar and mustard, or blue cheese with fig jam. (May 4, 2011)

Newsday food writer Lauren Chattman makes dessert quesadillas
(Credit: Doug Young)

Newsday food writer Lauren Chattman makes dessert quesadillas on the grill. (May 4, 2011)

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Tortillas filled with dulce de leche and cubed
(Credit: Doug Young)

Tortillas filled with dulce de leche and cubed mango are brushed with oil before they're grilled and served as dessert quesadillas. (May 4, 2011)

Mango-and-dulce-de-leche-filled dessert quesadillas are topped with raspberry sorbet
(Credit: Doug Young)

Mango-and-dulce-de-leche-filled dessert quesadillas are topped with raspberry sorbet and coconut after they're grilled. (May 4, 2011)

A menu of unusual grilled dishes includes, clockwise
(Credit: Doug Young)

A menu of unusual grilled dishes includes, clockwise from bottom, a salad of avocado, shrimp and corn, grilled clams with barbecue sauce, and grilled sweet potato salad. (May 4, 2011)

Newsday food columnist Lauren Chattman presents an array
(Credit: Doug Young)

Newsday food columnist Lauren Chattman presents an array of grilled dishes, from bottom left, grilled sweet potato salad, grilled flatbreads with za'atar, and a salad of grilled avocado, corn and shrimp. (May 4, 2011)

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