Break out the BBQ, it’s grilling season! Think beyond the standard burgers-and-dogs fare and try one of these inventive grilling recipes.
Grill it: Greens (and yellows and reds)
To prepare veggies for the grill, toss lightly with olive oil, salt and pepper. Prevent sticking by brushing grill grates with olive oil as well. Use for all recipes below.
Classic grilling veggies: Peppers, asparagus, eggplant, yellow squash and zucchini
Fresh ideas: Carrots, broccoli, cauliflower, beets and baby bok choy
Slice veggies about a quarter-inch thick. For broccoli and cauliflower, break into thin pieces. Some vegetables grill quicker than others, but most take three to five minutes per side on medium heat. Select the veggies you want and try one of these variations:
Make a large green salad mixing fresh and grilled vegetables.
Serve a grilled vegetable crudité: Pile veggies on a large platter with salsa, tzatziki or hummus for dipping.
Slice grilled vegetables and use for a grilled veggie pilaf with wild rice, quinoa or whole-wheat couscous. Toss with 1 tablespoon olive oil, 2 tablespoons finely chopped cilantro, juice and zest of one orange and a sprinkle of salt and pepper.
Grill it: Sweet potato “fries”
Clean and partially cook sweet potatoes or yams in the microwave for three to four minutes per side. Then grill on medium for four to five minutes per side.
Grill it: Romaine salad
Cut romaine lettuce bunch in half. Grill on medium-high for three to four minutes per side. Serve on a large plate topped with fresh orange segments, capers, basil, toasted slivered almonds, sprinkled feta and a drizzle of light vinaigrette. Radicchio and endive also work nicely. Try making a grilled salad with some of your other favorite fixings.
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