Guy does not live by meat alone. Sometimes you gotta mix in some fruit, maybe a vegetable other than potatoes.

But that doesn't mean you've gotta give up the grill just to get your daily dose. I know you've put your share of veggies over the fire in your past, but for a lot of guys putting fruit to the flame never crosses their minds. Except for the occasional pineapple when making teriyaki chicken. But a quick hit on the grill can really bring out the flavors in fruit, especially when brushed with a little olive oil or honey right before.

Here are a couple of easy recipes from FruitAndVeggieGuru.com that feature fruits you may not have thought to use when grilling. And a recipe for a grilled Vidalia onion that makes an unbelievable side dish.

Shrimp and Summer Fruit Kabobs (Pictured)
[Makes 4 to 6 servings]
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh herbs (combination such as basil, marjoram, rosemary and thyme)
1 peach, pitted
1 nectarine, pitted
1 plum, pitted
1 pound large peeled and de-veined shrimp
1 lemon, halved and thinly sliced Freshly ground salt and pepper to taste

Heat oil in a small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow the garlic to brown. Remove from heat immediately and stir in herbs. Set aside.

Cut peach, plum and nectarine into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil.

Grill over medium-high heat for 3 to 5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil.

Grilled Eggplant with Pomegranate Sauce
[Makes 6 servings]
Ingredients:
1 large eggplant
2 tablespoons olive oil
3 cloves garlic
1/2 cup pomegranate syrup
Salt

Garnish:
Minced parsley
1/2 cup pomegranate seeds

Cut eggplant into 1/4 inch slices and place on paper towels. Sprinkle slices with salt, weight them down with heavy plates or a board for 30 minutes, then pat them dry with paper towels.

Lightly brush with olive oil and place eggplant slices on grill. Grill them for 3 minutes on each side, or until they are lightly browned on both sides. Remove from grill and arrange the eggplant overlapping on a serving dish.

In a mortar, crush garlic cloves with 2 teaspoons salt to a paste. In a non-metallic bowl, combine the garlic paste and pomegranate syrup. Spread a little of the mixture on each eggplant slice. Sprinkle the slices with minced parsley and pomegranate seeds for garnish and chill covered.

Grilled Vidalia Onion with Orange-Honey Vinaigrette
[Makes 4 servings]
Ingredients:
2 large (about 1-1/2 pounds) Vidalia Onions cut in 8 (1/2 inch thick) slices
1/4 cup orange juice
1 tablespoon olive oil
2 teaspoons red wine vinegar
1-1/2 teaspoons honey or brown sugar
1/2 teaspoon salt
Pinch of ground black pepper

Preheat outdoor grill or broiler. Place Vidalia onion slices on a grill or broiler pan. Grill until slightly softened and golden brown, about 3 minutes. Turn and cook until tender, about 3 minutes longer.

To prepare dressing, combine in a small bowl: orange juice, oil, vinegar, honey, salt and black pepper. Spoon over grilled onions. Serve, if desired, on a bed of spinach leaves topped with chopped tomatoes and drizzled with dressing.

For more grilling recipes using fresh fruits, click over to FruitAndVeggieGuru.com