Ingredients for Grilled Watermelon
- Seedless Watermelon
- 1 tablespoon olive oil
- Sea Salt
- Fresh Ground Pepper
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How to Make Grilled Watermelon
- **Prep the Watermelon:** Cut a small-medium watermelon (about 6-8 pounds) in half lengthwise. Place cut-side down and slice into 1 1/2-inch thick pieces.
- **Create Wedges:** Cut each slice in half to create wedges. You can leave the rind on or remove it – your choice!
- **Salt & Drain:** Lightly sprinkle both sides of the watermelon wedges with 1 teaspoon of sea salt. Stand the wedges on their edges on a wire rack set over a baking sheet or sink for 30 minutes to drain excess moisture.
- **Rinse & Pat Dry:** After draining, rinse the watermelon wedges under cold running water. Gently pat them dry between two layers of paper towels until they begin to feel slightly firm and crunchy.
- **Oil & Grill:** Brush both sides of the watermelon wedges with 1 tablespoon of olive oil. Preheat your grill to high heat.
- **Grill to Perfection:** Grill the watermelon wedges for approximately 5 minutes per side, or until grill marks appear and the watermelon is slightly softened but still holds its shape.
- **Season & Serve:** Remove from the grill and immediately sprinkle with an additional 1/4 teaspoon of sea salt and freshly ground black pepper to taste. Serve immediately as a side dish or use as a base for a grilled watermelon salad (see recipe variations below).
- **Grilled Watermelon Salad Variation:** Serve grilled watermelon wedges on a bed of baby spinach or arugula. Drizzle with 2 tablespoons of raspberry vinaigrette and sprinkle with 1/4 cup crumbled feta cheese.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
2g
Carbs
0g
