With so many delicious vegetables in season throughout summer, it’s time to get grilling because there’s more to a healthy summer BBQ than just burgers.
This tasty salad doesn’t even seem like a salad and can be used as a side, or combined with grilled chicken as a main course, or thrown onto your turkey burger as a tasty salsa. With corn coming into season quickly and a tasty yet healthy treat, you’ll crave this dish all summer long.
Directions: Preheat grill to high; coat grill and vegetables lightly with cooking spray. Add vegetables to grill and cook corn for 7 minutes before turning to cook other side for 7 minutes. Cook bell peppers for 10 minutes occasionally turning, cook shallot 8 minutes turning halfway through. Remove vegetables from the grill and cool. Then chop up bell peppers and shallots and mix into a bowl with oil, vinegar, salt, pepper, and parsley. Cut corn kernels from ears and add to mixture. Toss to combine and sprinkle with cheese.
This is one recipe you’ll want to have on hand for all of your summer barbeques. The recipe calls for zucchini, bell peppers, and onions, but those aren’t your only options. Eggplant, asparagus, mushrooms, Brussel sprouts, and other firm vegetables would all work wonderfully with this recipe as well.
Whisk together the Balsamic Dressing ingredients to allow time for the flavors to blend, set aside. Preheat grill to low and spray with cooking spray then place vegetables in a single layer on the grill. Close the lid and cook for 12 minutes, flipping once. Transfer to a large bowl and toss with the Balsamic Dressing.
Note: Leave the vegetables on the grill if you prefer softer vegetables.
The perfect accompaniment to all these healthy and delicious vegetables on the grill are perfectly juicy and flavorful chicken breasts on the grill.
Directions: Rub grill with olive oil and preheat to medium high temperature. Mix remaining olive oil, garlic, salt, and pepper together in a bowl and place chicken in the bowl, coating chicken well using tongs. Place chicken in a single layer on the grill and close lid for 8 to 10 minutes, during once. Remove from grill and cover with foil to rest for 5 minutes. Enjoy!
This one appetizer is so addictive it’ll be a miracle if there are any left by the time your family makes it to the dinner table.
Preheat your grill to medium high heat. Brush the skins of the peppers with oil, and then set aside on a platter.
For the filling, mix both cheeses and all of the herbs together until you have a light and fluffy consistency. Mix in the lemon juice and season to taste with salt and pepper. Spoon the mixture into the peppers, then grill for 5-7 minutes (until the cheese mixture is melted and the pepper skins are slightly blistered).
Move over French fries, these delicious sweet potato wedges are taking your place. The list of ingredients is short and they’re super easy to make — we think they’ll be a perfect complement to your healthy summer BBQ menu!
Leave the sweet potato skins on, cut into larger fries – similar to the sizing of steak fries. Transfer to a baking sheet and toss with the olive oil. Sprinkle half of your rub on, then flip potatoes over and sprinkle the other half of the rub. Transfer from the baking sheet to the grill and cook with the lid closed for 3 to 4 minutes on high. Flip and cook for another 3 to 4 minutes. Remove from the grill, sprinkle with cilantro, and serve warm.
If the potatoes are not tender enough after cooking from instructions above, remove them and place on top rack of grill, turn heat to medium low and cook until the potatoes are tender to your liking.