For a fruity and finger-friendly appetizer, grill watermelon wedges and top with pickled onions, blue chees, and pecans. 

Cheryl Slocum
Recipe by Cooking Light August 2015

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Credit: Greg Dupree; Styling: Lindsey Lower

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill or grill pan to medium-high heat.

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  • Combine onion, vinegar, sugar, and salt in a medium bowl; let stand 15 minutes or until onion is softened, tossing occasionally. Combine 2 teaspoons brining liquid and 2 teaspoons olive oil, stirring with a whisk. Drain onion, and discard remaining liquid.

  • Brush olive oil mixture onto both sides of watermelon slice. Grill watermelon 3 to 4 minutes on each side, until well marked and juicy; place on a serving platter or cutting board. Top watermelon evenly with pickled onions, blue cheese, and pecans. Sprinkle with basil. Cut into 8 wedges.

Nutrition Facts

130 calories; fat 7g; saturated fat 1.9g; mono fat 3.6g; poly fat 1.1g; protein 3g; carbohydrates 15g; fiber 1g; cholesterol 5mg; iron 1mg; sodium 165mg; calcium 59mg.
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