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  • Vero Beach Farmers Market

Grilled Summer Vegetables and Pineapple Glaze

By Chef Lippe

Ah! Nothing like a lit grill on a summer day. This week we throw tasty fresh farmers market vegetables on it, and condiment with a recipe I created for a killer pineapple glaze that will make them shine!

INGREDIENTS (possibilities, use your favorites) find your ingredients HERE



Eggplant (Italian, Japanese)

Cucumber (green, Japanese, Dill, baby, Kirby, English)




Tomato (beefsteak, vine, cherry, green)


Onion (white, red, yellow, sweet, Vidalia, shallots, green)

Mushrooms (Champignon, Portabella, Beefsteak, Oyster, Trumpet)

Peppers (Bell, Jalapeno, Serrano, Ancho, Anaheim, you-name-it)

Potato (Idaho, Baby, Sweet, Black, Russet, rainbow mix)



Banana - Plantains


Fill in The Blank____________


I will not try and lecture you on how to grill. It would be preposterous. I will however share a few tips that work well for me. Hard roots and vegetables should be treated beforehand, and by that, I mean boil the corn before grilling, as the potatoes, you get the feeling. I treat some of my softer produce like asparagus, with a brush of butter or oil before they go on the grill and baste them during grilling.

As a rule of thumb, cut corn, eggplant, zucchini, pineapple, apple, and any other large surface vegetables in slices before taking to the grill, some do it lengthwise, some do it crosswise, some cube them, it's your choice. I use a mix of cuts depending on the vegetable and the effect desired. Some fruit, like pineapple will caramelize due to its sugar content. I grill my bananas skin-on, until the skin is charred - the inside once it is done, is banana heaven. Have a spoonful of my pineapple glaze or some honey at hand to welcome it to the world. Be mindful that different products grill at different rates, so place your ingredients on the grill accordingly. Happy grilling!



1 very ripe pineapple cored and finely chopped.

1oz of unsalted butter

¼ cup dark brown sugar

½ teaspoon allspice ground

½ teaspoon smoked paprika.

½ teaspoon salt

1 cup pineapple juice

2 cups water


Place pineapple in a medium pot on medium heat on stovetop along with butter, sauté until pineapple has shed its juices and blends with butter.

Incorporate water and allow to boil until water is reduced by half.

Add brown sugar and caramelize, add an additional cup of water.

Add spices, salt, and let reduce to low heat until it is a homogeneous paste.

Add pineapple juice, and simmer until it reaches texture of a glaze.


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