Best 6 Grilled Pumpkin Slices Recipes

GRILLED POTATO SLICES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut a small slice off the bottom of each potato to prevent them from rolling back and forth on the cutting board. Slice potatoes into 1/4-inch slices on the widest side.
• Lay slices flat on a large cookie sheet. Lightly brush one side with 1 tablespoon olive oil. Sprinkle with seasoning.
• Place potatoes on the hot grill, seasoned side-down. Brush with remaining tablespoon oil and sprinkle seasoning over the second side. Close lid and cook for 15 to 20 minutes, turning once halfway through.

CHEESE-STUFFED PUMPKIN SLICES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
• Cut the top of the pumpkin off with a large knife and remove all the seeds and pulp. Cut pumpkin into 3- to 4-inch wide segments. Remove skin of pumpkin with a potato peeler or paring knife. Cut into the pumpkin segments with a 2 1/2-inch cookie cutter to make cylinders. Cut cylinders into 1/4-inch slices.
• Place pumpkin slices on the prepared baking sheet and drizzle with olive oil; sprinkle with thyme leaves from 5 sprigs, sea salt, and pepper. Cover with another piece of foil.
• Roast in the preheated oven until softened, about 20 minutes. Remove from the oven and set aside to cool for 5 minutes. Leave the oven on.
• Slice mozzarella cheese into 1/4-inch wide pieces and place in between 2 slices of pumpkin. Repeat with remaining pumpkin slices. Top each with Parmigiano-Reggiano cheese.
• Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.

PUMPKIN GRILLED CHEESE

Steps:

• Stir together pumpkin and mustard; season with salt and pepper. Spread 2 slices of bread with pumpkin mixture. Top with cheese and sage. Cover with remaining bread and brush both sides with butter. Cook in a large nonstick skillet over medium heat, flipping once, until golden and crisp, 8 to 10 minutes total. Serve, sprinkled with flaky salt.

GRILLED PUMPKIN WITH ROSEMARY AND SEA SALT

Steps:

• Heat grill to medium-high.
• Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
• Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
• Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.

GRILLED PUMPKIN SLICES

Steps:

• Prepare the charcoal grill for direct heat. Light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly across the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds. Have a spray bottle ready for taming flare-ups. Lightly coat the grill rack with vegetable oil and place it on the grill. Carefully cut off the top and bottom of the pumpkin. Cut the pumpkin in half, from top to bottom. Scrape out all seeds and fiber from the cavity. Use a potato peeler to remove the peel. Cut the peeled pumpkin into slices about 1/4- to 1/2-inch thick. Place them on a cutting board or plate. Brush lightly with some of the olive oil. Place the slices on the grill grate; cook for about 2 minutes on each side; they should turn a caramel color with light char and be tender enough to be easily pierced with a fork (but not falling-apart tender). Using tongs or a spatula (or both, depending on what you find works best for you), remove the slices from the grill to a platter. (At this point, the slices can be cooled and refrigerated for up to a day; see headnote.) Drizzle the olive oil on them. Sprinkle with salt, then chili powder. Serve warm, or cover with plastic wrap and serve later in the day at room temperature. Recipe Source: From Smoke Signals columnist Jim Shahin.

EASY GRILLED SQUASH

Steps:

• In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.