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© Ferrellgas, L.P.
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40 - 50 minutes
5 - 15 minutes
8 Slices Seedless watermelon (wedges, 1-1/2 inches thick)
2 T Olive oil
Sea salt, to taste
Fresh pepper, to taste
Cut watermelon in half.
Place cut side down, cut again into 1-1/2 inch thick slices.
Cut each of the slices in half again (creating a wedge).
Lightly salt each side of the wedges.
Place wire racks over the cooking sheet(s).
Place the watermelon slices on the wire racks and let drain for 30 minutes.
Preheat grill to high.
Wash the slices under cold running water, then pat slices dry with the paper towels. Do not push down on the slices too hard - stop when you feel them begin to crunch.
Brush the both sides of the slices with olive oil.
Place on the slices on the grill.
Grill until grill marks have formed. Flip and continue grilling.
Remove once the melon is slightly softened.
Remove from the grill and season with salt and pepper.
Serve and enjoy.
Breakfast Bread Bowl
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