Grilled Apples with Honey Thyme Vinaigrette

Photo by Michael Piazza / Styled by Catrine Kelty

While fall brings pies and crisps, grilling apples is a refreshing way to enjoy them in the season’s early warmth. This dish straddles summer and fall beautifully.

Serves 6 as a side dish

FOR THE APPLES:
3–5 firm apples
3 tablespoons olive oil
salt and pepper to taste

FOR THE HONEY THYME VINAIGRETTE:
¼ cup olive oil
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon fresh thyme, minced
salt and pepper to taste

For the Apples: Core apples using an apple corer and slice crossways into ¾-inch rings. Brush both sides with oil. Preheat grill or grill pan over medium heat and grill apples 4–6 minutes per side, until tender and grill-marked.

For the Vinaigrette: Whisk together vinegar, mustard, honey and thyme. Slowly whisk in oil until emulsified. Season to taste. Drizzle vinaigrette over grilled apples before serving.

NOTE: Serves 8 as a salad with arugula, goat cheese, pecans and dried cranberries.

This recipe appeared in the Fall 2025 issue as part of a larger story, Harvest Season: Cooking From Abundance.