The sizzle of the grill was once almost certain to create meat-related imaginings, with diamond marks reserved for beef steaks and patties. But marketing, in-store merchandising, and education have spread the word that this is another exciting way to liven up fresh produce. With grilling season nearly upon us, these experts tell how you can further ensure the grill space makes a multitude of fresh categories the main course…
Tracy Carranza,“Little Gems are one of our favorite products here at Church Brothers. These whole heads are super versatile, and one way to enjoy them is by cutting the head in half lengthwise and grilling to give it even more depth of flavor. Consumers don’t normally think of grilling lettuce, so from a merchandising perspective, it’s important to provide inspiration through recipes, product placement along with other more commonly grilled vegetables, and even in-store sampling. Grilled Little Gems are great as a dipper, appetizer, or salad, and a little char enhances their satisfying crunch. They’re a great addition to any warm-weather meal.”
Megan Gorgisheli,“Research from International Fresh Produce Association shows that 91 percent of consumers care about eating fresh produce, but many still struggle to meet the recommended daily intake of fruits and vegetables. Grilling season presents a great opportunity to highlight healthy, easy-to-prepare options. Asparagus is an excellent choice for grilling—it’s quick to prep and cook, full of antioxidants, and a good source of prebiotic fiber for gut health. It can be grilled directly on the grates for a charred, smoky flavor, or steamed in a foil packet on the grill for easy clean up. Domestic and import growing regions ensure availability in the North American market for this grill-ready favorite.”
Alexis Nishihara,“Although it may sound slightly adventurous to some, adding veggies to the grill has gone mainstream! It’s a great way to infuse fresh wholesomeness into the plate. At Ippolito International, we consider variety the spice of life, which is why our favorite vegetable to grill is leeks. Striking in appearance, these leggy alliums offer a flavor more subtle than onions—which adds to their mystique. For grilling, select leeks that have a long white shank. To prep, keep the root intact and slice through the leek lengthwise. Give the leeks a quick soak after slicing lengthwise to remove any sand that may have gotten stuck in between their layers. Next, brush the leeks with olive oil on all sides, and place on a medium-high grill for about 20 minutes, turning once. Season with lemon juice, a bit of salt and butter, and you’re good to go! Another tip: with leeks, overcooking is better than undercooking. Ippolito International has leeks throughout the year, with a trimmed dozen pack as well as a loose pack.”
Anthony Innocenti,“I love grilling days—especially when I use our LIV Produce organic and conventional yellow onions, hard squash, and sweet potatoes on the grill. Using our yellow onions, I like to slice them into thick rings and toss them with a little olive oil, cumin, salt, and pepper. On the grill, they turn sweet and caramelized, perfect for topping steak or serving as a side dish. My favorite way of grilling our hard squash and sweet potatoes is to cut them into thick wedges, drizzle them with olive oil, and sprinkle them with a bit of brown sugar and cinnamon. The fire really brings out their sweetness and adds a great smoky flavor.
In the spring and summer, we encourage a grilling display in the produce department to promote new ways of preparing these age-old staples.”
Lori Bigras,“No matter where you live or what time of year it is, there’s nothing like a fresh grilled artichoke to evoke nostalgic memories of summertime. Growing artichokes in regions with prime, fertile soil and ideal microclimates allows Ocean Mist® Farms to offer year-round availability of our Gold Standard artichokes. The tasty indulgence of a grilled artichoke, with its smoky barbeque flavor, makes it a favorite on any menu. Cooking with artichokes can be intimidating to people who aren’t very familiar with these fickle thistles, but it’s easier than many think! Just trim the top, stem, and petal tips, pre-steam, cut in half, remove the choke, brush with oil, and drop it on the grill. Voilà…elevate any meal, event, or gathering with grilled artichokes the next time you fire up the grill.”
Kelsey Weingart,“During peak grilling season, retailers can boost sales and enhance the shopping experience by featuring eye-catching displays of our high-graphic onion packages. These vibrant designs stand out and include free recipes that encourage customers to fire up the grill and enjoy delicious food with their loved ones. Showcasing fresh onions—especially our Sweetie Sweet® and Sweetie Tearless® varieties—gives customers the perfect grilling ingredients for veggie kebabs, burgers, and sausages. Onions naturally pair with all the other grilling favorites like bell peppers, zucchini, mushrooms, and corn, creating a visually enticing and flavorful selection.
To further elevate the shopping experience, we recommend cross-merchandising our onions with proteins, marinades, and grilling essentials, making it effortless for customers to grab everything they need in one trip. With simple, high-quality ingredients, our onions don’t just add flavor—they help create unforgettable moments around the grill with family and friends.”
Jay Angulo,“People are ready to get outside and enjoy the sunshine and warmer weather. What better way to celebrate the changing of the seasons than with a BBQ or cookout with family and friends? These get-togethers are never complete without fresh produce.
Although grilling fruits can be amazing, grilled vegetables should get the spotlight and take center stage. Luckily at Baloian Farms, we carry a lot of essential veggies that grill up perfectly. In-store promotions highlighting bell peppers, eggplant, and squash for kebab skewers or other Mediterranean cuisine are always a hit. Showcasing onions, peppers, tomatoes, and fresh herbs for salsa kits will keep shoppers moving through all parts of the produce department. Some people want to crank up the heat and will grill Jalapeños or Serranos for their BBQs. Don’t forget the salad veg, grilled cauliflower steaks, and grilled Romaine are not to be slept on. The opportunities for cross-merchandising fresh vegetables for grilling are endless.” 
