For vibrant and flavorful Meatless Mondays, consider delicious grilled options like Portobello mushroom burgers, zucchini and corn fritters, and vegetable skewers. Chipotle grilled eggplant adds a spicy kick, while smoky grilled cauliflower steaks bring unique taste. A Mediterranean vegetable platter showcases seasonal favorites, complemented by invigorating grilled watermelon salad with feta. For a sweet touch, try balsamic grilled carrots and grilled pineapple with coconut whipped cream. Discover even more grilled delights to elevate summer dinners.
Grilled Portobello Mushroom Burgers
Grilled Portobello mushroom burgers are a delicious vegetarian alternative to traditional beef burgers, perfect for those seeking a hearty yet healthy meal.
This dish is ideal for grilling enthusiasts, vegetarians, or anyone looking to incorporate more vegetables into their diet. With a prep time of about 15 minutes and a cooking time of around 10 minutes, you can whip up these flavorful burgers for a quick weeknight dinner or a weekend barbecue gathering.
Ingredients:
- 4 large Portobello mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 whole-grain burger buns
- 4 slices of cheese (optional, such as mozzarella or vegan cheese)
- Lettuce leaves
- Tomato slices
- Avocado slices
- Red onion rings
- Condiments of choice (ketchup, mustard, etc.)
Cooking Steps:
- Begin by cleaning the Portobello mushrooms with a damp cloth to remove any dirt, then remove the stems carefully.
- In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and black pepper to create the marinade.
- Place the cleaned mushrooms in the marinade and let them soak for at least 10 minutes, allowing the flavors to infuse. For best results, marinate for up to 30 minutes.
- Preheat your grill to medium-high heat.
- Once preheated, place the marinated Portobello mushrooms on the grill, gill side down. Grill for about 5 minutes, then flip and grill for another 5 minutes or until tender.
- If using cheese, place a slice on each mushroom during the last minute of grilling to allow it to melt.
- While the mushrooms are finishing, lightly toast the burger buns on the grill for about 1-2 minutes.
- Assemble the burgers by placing a grilled Portobello mushroom on the bottom half of each bun, topped with lettuce, tomato, avocado, onion, and any condiments of your choice. Cap it with the top half of the bun.
Variations & Tips:
- For added flavor, consider adding spices like smoked paprika or chili powder to the marinade.
- You can also grill some peppers or zucchini alongside the mushrooms for an extra veggie boost.
- Try using different types of buns, like ciabatta or whole wheat, for a unique twist.
- If you like a bit of heat, add sliced jalapeños or a spicy aioli in your toppings.
- Make it gluten-free by opting for gluten-free buns or serving the mushroom with a side salad instead.
Zucchini and Corn Fritters
Zucchini and corn fritters are a delightful way to incorporate vegetables into your meal, making them a perfect option for vegetarians or anyone seeking a lighter dish. These savory fritters are crispy on the outside and tender on the inside, boasting fresh flavors that are sure to please a crowd. They can be served as an appetizer, side dish, or even a light main course.
Preparation time is approximately 20 minutes, with an additional cooking time of 15 minutes, making them a quick and easy option for weeknight dinners.
Ingredients:
- 2 medium zucchinis, grated
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying (such as olive oil or vegetable oil)
Cooking Steps:
- Begin by placing the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This will help your fritters achieve a crispier texture.
- In a large mixing bowl, combine the drained zucchini, corn kernels, flour, cornmeal, eggs, Parmesan cheese, green onions, garlic powder, salt, and black pepper. Stir until all ingredients are well incorporated.
- Heat a skillet over medium heat and add enough oil to cover the bottom of the pan.
- Once the oil is hot, scoop about 1/4 cup of the fritter mixture into the pan, flattening it slightly with the back of the spoon. Cook in batches, being careful not to overcrowd the pan.
- Fry until golden brown, about 3-4 minutes on each side. Once cooked, transfer the fritters to a paper towel-lined plate to absorb excess oil.
- Serve warm, optionally with a dollop of sour cream or a side of salsa.
Variations and Tips:
- To add a bit of spice, consider incorporating chopped jalapeños or red pepper flakes into the batter.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
- Experiment with different cheeses, such as feta or cheddar, to enhance the flavor.
- These fritters can be refrigerated for a couple of days and re-heated in an oven or skillet before serving.
- Serve with a fresh salad for a wholesome meal or enjoy them as a tasty snack during gatherings.
Grilled Vegetable Skewers
Grilled vegetable skewers are a vibrant and healthy dish that showcases the natural flavors of seasonal vegetables. Perfect for vegetarians, vegans, or anyone looking to add more plant-based options to their meal repertoire, these skewers make a fantastic side or can be enjoyed as a main dish.
With a preparation time of just 20 minutes and a grilling time of around 15 minutes, they are quick and easy to whip up for a summer barbecue or any weeknight dinner.
Ingredients:
- 1 zucchini, sliced into rounds
- 1 bell pepper (any color), cut into chunks
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 cup mushrooms, cleaned and stems removed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Skewers (wooden or metal)
Cooking Instructions:
- Prepare the Skewers: If using wooden skewers, soak them in water for about 20 minutes to prevent burning. Preheat your grill to medium-high heat.
- Chop the Vegetables: Prepare all the vegetables by cutting them into bite-sized pieces. Keep similar-sized pieces for even cooking.
- Marinate: In a large bowl, combine the chopped vegetables. Drizzle with olive oil, and sprinkle with garlic powder, oregano, salt, and pepper. Toss everything together until the vegetables are well-coated.
- Assemble the Skewers: Thread the marinated vegetables onto the skewers, alternating between different types to create a colorful presentation.
- Grill: Place the vegetable skewers on the grill. Cook for about 10-15 minutes, turning occasionally until the vegetables are tender and have nice grill marks.
- Serve: Remove skewers from the grill. Allow them to cool for a minute before serving. Enjoy them warm.
Variations and Tips:
- Vegetable Combinations: Feel free to mix and match different vegetables such as eggplant, asparagus, or corn.
- Marinades: Experiment with different marinades, such as teriyaki sauce, balsamic vinegar, or a lemon-herb dressing for added flavor.
- Protein Additions: For a heartier option, you can add tofu, tempeh, or shrimp to the skewers.
- Garnishes: Enhance the dish by sprinkling with fresh herbs like parsley or basil before serving.
- Serving Suggestions: These skewers can be served alongside a grain like quinoa or brown rice or enjoyed in a wrap with hummus or tzatziki for a delightful meal.
Chipotle Grilled Eggplant
Chipotle Grilled Eggplant is a delicious and smoky dish that brings a unique twist to your vegetable grilling routine. Ideal for vegetarian enthusiasts, as well as meat-eaters looking to add more veggie options to their meals, this recipe showcases the rich flavors of eggplant enhanced by a spicy chipotle marinade.
Preparation time takes about 10 minutes, with an additional 15-20 minutes for grilling, making it a quick and satisfying option for weeknight dinners or weekend gatherings.
Ingredients:
- 1 large eggplant
- 2 tablespoons olive oil
- 2 tablespoons chipotle adobo sauce (from a can of chipotle peppers)
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Cooking Steps:
- Begin by slicing the eggplant into ½-inch thick rounds. This will help the eggplant cook evenly on the grill.
- In a small bowl, mix together the olive oil, chipotle adobo sauce, lime juice, smoked paprika, garlic powder, salt, and pepper to create a marinade.
- Brush both sides of the eggplant slices with the chipotle marinade, ensuring they are well-coated.
- Preheat your grill to medium-high heat. Once heated, place the marinated eggplant slices directly on the grill.
- Grill the eggplant for about 5-7 minutes on each side, or until they are tender and have nice grill marks. Adjust the time depending on your grill and the thickness of the slices.
- Remove from the grill and let them cool slightly. Garnish with fresh cilantro, if desired. Serve warm as a side dish, or use them as a filling in sandwiches, wraps, or salads.
Variations and Tips:
- For added texture and flavor, sprinkle some feta cheese on top of the eggplant just before serving.
- If you prefer a more intense flavor, let the eggplant marinate in the chipotle mixture for about 30 minutes before grilling.
- Pair with grilled corn on the cob or quinoa for a complete meal.
- Feel free to experiment by adding other spices such as cumin or cayenne pepper for additional heat.
Smoky Grilled Cauliflower Steaks
Smoky Grilled Cauliflower Steaks are a delicious and hearty plant-based dish that showcases the natural flavors of cauliflower with a hint of smokiness. This recipe is ideal for vegans, vegetarians, or anyone looking to incorporate more vegetables into their meals. The preparation time is approximately 10 minutes, with an additional grilling time of 20 minutes, making it a quick and satisfying option for any dinner.
Ingredients:
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
- Lemon wedges for serving
Cooking Steps:
- Preheat your grill to medium-high heat (about 400°F).
- Remove the outer leaves from the cauliflower head and trim the stem slightly, ensuring it remains intact.
- Slice the cauliflower head into 1-inch thick “steaks.” You should get about 3-4 large steaks, depending on the size of the head.
- In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper to create a marinade.
- Brush both sides of the cauliflower steaks generously with the marinade, ensuring they are well coated.
- Place the cauliflower steaks on the preheated grill. Cook for about 5-7 minutes per side or until the steaks are beautifully charred and tender.
- Remove from the grill and let them rest for a few minutes before serving.
- Garnish with fresh parsley or cilantro, and serve with lemon wedges on the side for an extra burst of flavor.
Variations and Tips:
- For added flavor, marinate the cauliflower steaks for up to an hour before grilling.
- Experiment with different spices such as chili powder, cumin, or even a dash of cayenne for heat.
- Serve these cauliflower steaks alongside a hearty grain salad or on a bun as a delicious veggie burger alternative.
- If you’re short on time, you can roast the cauliflower steaks in an oven at 425°F for 20-25 minutes instead of grilling.
- Consider adding toppings like feta cheese, tahini sauce, or diced avocado for additional richness and flavor.
Grilled Peach and Burrata Salad
Grilled Peach and Burrata Salad is a revitalizing and vibrant dish that showcases the sweet and smoky flavors of summer. Perfect for a light lunch, dinner, or an impressive appetizer for gatherings, this salad combines ripe, juicy peaches with creamy burrata cheese, complemented by crisp greens and a tangy vinaigrette.
With a preparation time of about 15 minutes and an additional 10 minutes for grilling, this easy recipe is a great way to impress your guests or enjoy a healthy meal at home.
Ingredients:
- 3 ripe peaches, halved and pitted
- 8 ounces burrata cheese
- 4 cups arugula or mixed greens
- ¼ cup walnuts, toasted
- ¼ cup balsamic glaze
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
Cooking Steps:
- Preheat your grill to medium-high heat.
- Brush the cut sides of the peaches with olive oil and season with a pinch of salt and pepper.
- Place the peaches, cut side down, on the grill and cook for about 3-4 minutes, or until grill marks appear and they are slightly softened.
- In a large bowl, toss the arugula or mixed greens with a drizzle of olive oil and season with salt and pepper.
- Arrange the greens on a serving platter or individual plates.
- Place the grilled peaches, cut side up, on top of the greens. Tear the burrata and scatter it over the salad.
- Sprinkle the toasted walnuts over the salad and drizzle with balsamic glaze.
- Garnish with fresh basil leaves and serve immediately.
Variations and Tips:
- For added protein, consider adding grilled chicken or shrimp to the salad.
- If you can’t find peaches, this recipe works well with other stone fruits like nectarines or plums.
- Experiment with different types of nuts, such as pecans or almonds, for a different flavor profile.
- If you prefer a creamier dressing, whisk together some Greek yogurt with olive oil and lemon juice for a lighter alternative to balsamic glaze.
Marinated Grilled Asparagus
Marinated grilled asparagus is a delicious and healthy side dish that brings a burst of flavor to any meal. Perfect for summer barbecues or as an accompaniment to a cozy weeknight dinner, this dish is suitable for vegetarians and vegans alike. It takes about 10 minutes to prepare and another 10 minutes to grill, making it a quick and easy addition to your dining table.
Ingredients:
- 1 bunch of fresh asparagus
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1 teaspoon red pepper flakes (for heat)
- Optional: Grated Parmesan cheese for serving (omit for vegan option)
Instructions:
- Prepare the Asparagus: Rinse the asparagus under cold water and trim the tough ends (about 1-2 inches) from the bottom of the stalks.
- Make the Marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, lemon juice, Dijon mustard, salt, and pepper. If you like some heat, add in the red pepper flakes as well.
- Marinate the Asparagus: Place the asparagus in a shallow dish or a large resealable plastic bag. Pour the marinade over the asparagus, ensuring all the spears are well coated. Let it marinate for at least 15-30 minutes at room temperature, or refrigerate for up to 2 hours for an enhanced flavor.
- Preheat the Grill: Heat your grill to medium-high heat. Make sure it’s well oiled to prevent the asparagus from sticking.
- Grill the Asparagus: Place the marinated asparagus directly on the grill grates. Grill for about 5-7 minutes, turning occasionally, until the asparagus is tender and has nice grill marks.
- Serve: Remove the asparagus from the grill and serve immediately. If desired, sprinkle with grated Parmesan cheese before serving.
Variations and Tips:
- Flavor Boost: Try adding a tablespoon of freshly chopped herbs like basil or thyme to the marinade for extra flavor.
- Grill with Other Veggies: Consider grilling bell peppers, zucchini, or mushrooms alongside the asparagus for a colorful vegetable medley.
- For a Smoky Flavor: If using a charcoal grill, add wood chips to the coals for a subtle smokiness that complements the asparagus perfectly.
- Make Ahead: Marinated asparagus can be made ahead of time; just keep it in the refrigerator until you’re ready to grill.
- Cooking Method Alternative: If you don’t have a grill, you can broil the asparagus in the oven for about 5-7 minutes or roast it at 425°F (220°C) for 10-15 minutes.
Stuffed Bell Peppers on the Grill
Grilled stuffed bell peppers are a vibrant and flavorful dish that’s perfect for a summertime barbecue or a healthy weeknight dinner. This dish is not only visually appealing but also packed with nutrients, making it ideal for vegetarians, meat lovers, and anyone looking to enjoy a hearty meal.
The preparation time is around 20 minutes, while the grilling time takes about 30-35 minutes, resulting in a deliciously smoky flavor that enhances the fresh ingredients.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup black beans (canned and rinsed)
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
Cooking Steps:
- Preheat your grill to medium heat.
- Slice the tops off the bell peppers and remove the seeds and membranes. Drizzle the outside of the peppers with olive oil and season with salt and pepper.
- In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, half of the cheese, minced garlic, chili powder, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Stuff the prepared bell peppers generously with the mixture, pressing down lightly to pack it in.
- Place the stuffed peppers upright on the grill grates, cover, and cook for 25-30 minutes or until the peppers are tender and slightly charred.
- In the last 5 minutes of grilling, sprinkle the remaining cheese on top of each stuffed pepper and close the grill lid until the cheese is melted.
- Remove the peppers from the grill, allow them to cool for a few minutes, and serve warm.
Variations and Tips:
- For a protein boost, add cooked ground turkey or beef to the filling mixture.
- Experiment with different grains such as couscous or farro instead of rice for varied texture.
- Add diced jalapeños or hot sauce for a spicy kick.
- If you prefer oven cooking, you can bake the stuffed peppers at 375°F (190°C) for 30-35 minutes instead of grilling.
- Serve with a side of guacamole, salsa, or a fresh salad for a complete meal.
Grilled Veggie Tacos With Avocado Salsa
Grilled Veggie Tacos with Avocado Salsa are a delicious and healthy dish that celebrates fresh vegetables and vibrant flavors. Ideal for vegetarians and anyone looking to add more plant-based meals to their diet, these tacos are packed with nutrients and are perfect for summer cookouts or casual weeknight dinners. The preparation time is approximately 30 minutes, making it a quick yet satisfying option for busy days.
Ingredients:
- 2 bell peppers (any color), sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Fresh cilantro, for garnish
Avocado Salsa:
- 2 ripe avocados, diced
- 1 small tomato, diced
- 1/2 red onion, finely chopped
- Juice of 1 lime
- Salt to taste
Cooking Steps:
- Preheat the Grill: Preheat your grill to medium-high heat.
- Prep the Veggies: In a bowl, combine the sliced bell peppers, zucchini, red onion, and corn. Drizzle with olive oil, and season with chili powder, cumin, salt, and pepper. Toss to coat well.
- Grill the Vegetables: Place the seasoned vegetables on the grill. Cook for about 5-7 minutes, turning occasionally until they are tender and have nice grill marks.
- Warm the Tortillas: While the vegetables are grilling, warm the tortillas on the grill for about 1 minute on each side until soft and pliable.
- Make the Avocado Salsa: In a separate bowl, mix together diced avocados, tomato, red onion, lime juice, and salt. Gently toss to combine.
- Assemble the Tacos: Once the veggies are done, remove them from the grill. Fill each tortilla with a generous amount of grilled vegetables and top with a scoop of avocado salsa. Garnish with fresh cilantro.
Variations & Tips:
- Add Protein: For a protein boost, add black beans or grilled tofu alongside the veggies.
- Spice It Up: Include sliced jalapeños or a sprinkle of chili flakes in the avocado salsa for some heat.
- Different Veggies: Feel free to substitute or add any of your favorite grilled vegetables such as mushrooms, asparagus, or eggplant.
- Make it a Wrap: Swap tortillas for large lettuce leaves for a low-carb option or use large grilled flatbreads.
- Meal Prep: Grill extra vegetables to use later in salads or sandwiches throughout the week.
Enjoy your Grilled Veggie Tacos with Avocado Salsa, a invigorating and nutritious way to enjoy a meal full of flavor!
Lemon-Herb Grilled Brussels Sprouts
Lemon-Herb Grilled Brussels Sprouts are a vibrant and flavorful side dish that brings an exciting twist to everyday vegetables. This dish is perfect for anyone looking to add healthy green options to their meals, whether it’s a family dinner or a backyard barbecue with friends.
With a preparation time of around 15 minutes and a cooking time of 15 minutes, you can enjoy a delicious complement to your main course in no time.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges, for serving (optional)
Cooking Instructions:
- Preheat your grill to medium-high heat, approximately 375°F to 400°F.
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Toss until the sprouts are evenly coated.
- Place the seasoned Brussels sprouts in a grilling basket or directly on the grill grates. If using a grilling basket, make sure it’s well-oiled to prevent sticking.
- Grill the Brussels sprouts for about 10-15 minutes, turning occasionally until they are tender with charred edges. Make sure they are cooked through but still have a bit of bite.
- Remove from the grill and transfer to a serving platter. Serve with lemon wedges for an extra zing.
Variations and Tips:
- Add Some Heat: If you enjoy a bit of spice, try adding red pepper flakes or a dash of hot sauce to the marinade.
- Cheese Lovers: For an added layer of flavor, sprinkle some crumbled feta or shaved Parmesan cheese over the grilled sprouts just before serving.
- Make It a Meal: Pair these Brussels sprouts with grilled chicken or fish for a wholesome meal.
- Meal Prep: These Brussels are great for meal prep and can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven to maintain their crispiness.
- Experiment with Herbs: Feel free to substitute the oregano and thyme with other fresh herbs like rosemary, basil, or parsley based on your preference.
Enjoy these zesty and delicious Lemon-Herb Grilled Brussels Sprouts at your next gathering or as a healthy side with any meal!
Sweet Corn and Black Bean Salad
Sweet Corn and Black Bean Salad is a vibrant, invigorating dish that brings together the sweetness of grilled corn and the heartiness of black beans, making it a perfect side or main dish for summer gatherings, barbecues, or potlucks.
This salad is suitable for vegans, vegetarians, and anyone looking to enjoy a healthy and delicious meal. The preparation time is approximately 20 minutes, making it quick and easy to whip up for any occasion.
Ingredients:
- 2 cups fresh corn (about 4-5 ears), grilled and kernels removed
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1 bunch fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon cumin (optional)
- Avocado, diced (for topping)
Cooking Instructions:
1. Grill the Corn: Start by preheating your grill to medium-high heat. Place the corn ears directly on the grill and cook for about 10-15 minutes, turning frequently, until the corn is charred on all sides.
Remove from heat and let it cool before cutting the kernels off the cob.
2. Prepare the Salad Base: In a large mixing bowl, combine the grilled corn, black beans, diced red bell pepper, chopped red onion, and minced jalapeño if you’d like an extra kick.
3. Make the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin (if using), and season with salt and pepper to taste.
4. Combine: Pour the dressing over the salad mixture, stirring gently to combine all ingredients evenly.
5. Garnish: Finally, add the chopped cilantro and toss everything together. If desired, top with diced avocado for a creamier texture.
6. Chill and Serve: For best flavor, let the salad sit for at least 10 minutes before serving to allow the ingredients to meld. Serve chilled or at room temperature.
Variations and Tips:
- Add Protein: For a heartier meal, mix in grilled chicken or shrimp.
- Switch Up the Greens: Incorporate chopped spinach or arugula for added nutritional value.
- Experiment with Dressing: Feel free to replace the lime juice with lemon or add a splash of apple cider vinegar for tangy flavor.
- Make it Spicy: If you enjoy extra heat, add chopped jalapeños or a dash of your favorite hot sauce to the dressing.
- Storage: This salad can be stored in the refrigerator for up to 3 days; however, avocados should be added just before serving to prevent browning.
Enjoy this Sweet Corn and Black Bean Salad as a delightful accompaniment to your grilled favorites or on its own as a wholesome meal!
Mediterranean Grilled Vegetable Platter
The Mediterranean Grilled Vegetable Platter is a vibrant and healthy dish, perfect for vegetarians or anyone looking to incorporate more veggies into their diet.
This colorful dish showcases the flavors and textures of seasonal vegetables, making it an ideal choice for summer barbecues, family gatherings, or a light weeknight dinner. With a preparation time of about 20 minutes and grilling time of 15-20 minutes, you can have a delectable and visually stunning platter ready in no time!
Ingredients:
- 1 zucchini, sliced into ½ inch rounds
- 1 yellow squash, sliced into ½ inch rounds
- 1 red bell pepper, cut into rings
- 1 yellow bell pepper, cut into rings
- 1 red onion, cut into thick slices
- 1 cup cherry tomatoes, whole
- 1 eggplant, sliced into ½ inch rounds
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Lemon wedges, for serving
Cooking Steps:
- Preheat your grill to medium-high heat.
- In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
- Add all the sliced vegetables and cherry tomatoes to the bowl, tossing gently to coat them evenly with the oil and herb mixture.
- Once the grill is ready, place the vegetables in a grill basket or directly on the grill grates.
- Grill the vegetables for about 15-20 minutes, turning occasionally, until they are tender and have nice grill marks.
- Once cooked, remove the vegetables from the grill and arrange them on a serving platter.
- Garnish with fresh basil leaves and serve with lemon wedges on the side for a zesty finish.
Variations and Tips:
- Feel free to experiment with other vegetables like asparagus, mushrooms, or corn for added flavor and variety.
- For a smoky flavor, consider adding a dash of smoked paprika to the oil mixture.
- If you prefer a more Mediterranean twist, sprinkle some crumbled feta or goat cheese over the grilled vegetables before serving.
- This platter is great served cold or at room temperature, making it an excellent dish for picnics or potlucks.
- Pair this grilled vegetable platter with a side of hummus or tzatziki for a delightful complement to your meal.
Grilled Watermelon Salad With Feta
Grilled Watermelon Salad with Feta is a revitalizing and unique summer dish that combines the natural sweetness of watermelon with the salty creaminess of feta cheese.
This vibrant salad is perfect for outdoor barbecues, picnics, or as a light side dish to accompany grilled meats. The preparation time for this dish is about 15 minutes, making it a quick and easy option for any gathering.
Ingredients:
- 4 cups seedless watermelon, cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, chopped
- 1 tablespoon balsamic vinegar
- Optional: arugula or spinach for a base
Cooking Steps:
- Preheat the grill to medium-high heat.
- In a large bowl, toss the watermelon cubes with olive oil, salt, and pepper until evenly coated.
- Place the watermelon cubes on the grill. Grill for about 2-3 minutes on each side, until grill marks appear and the watermelon is slightly caramelized.
- Remove the watermelon from the grill and let it cool slightly.
- In a serving bowl, combine the grilled watermelon with crumbled feta cheese, chopped mint leaves, and balsamic vinegar. Toss gently to combine.
- If desired, serve the salad on a bed of arugula or spinach for added texture and flavor.
Variations and Tips:
- For added flavor, consider drizzling honey or a citrus vinaigrette over the salad before serving.
- Feel free to mix in other ingredients like sliced cucumbers, red onion, or bell peppers for additional crunch and color.
- To enhance the dish, experiment with different herbs such as basil or cilantro.
- If you’re vegan or looking for a dairy-free option, substitute feta with avocado or a tofu-based cheese alternative.
Balsamic Grilled Carrots
Balsamic Grilled Carrots are a delicious and visually appealing side dish that perfectly complement any summer barbecue or family dinner. This dish is ideal for vegetarians, vegans, and anyone looking to incorporate more veggies into their meals.
With a preparation time of just 15 minutes and a grilling time of around 10 minutes, you can have these vibrant carrots ready to serve in no time. The sweet and tangy balsamic glaze caramelizes beautifully on the grill, enhancing the natural flavor of the carrots.
Ingredients:
- 1 pound of baby carrots (or regular carrots, peeled and cut into sticks)
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh herbs (like thyme or parsley) for garnish
Cooking Steps:
- Prepare the Marinade: In a mixing bowl, whisk together the balsamic vinegar, olive oil, honey or maple syrup (if using), garlic powder, salt, and pepper.
- Marinate the Carrots: Add the baby carrots to the bowl and toss them in the marinade until they are well-coated. Let them marinate for at least 10 minutes. If you have more time, you can let them marinate for up to an hour for even more flavor.
- Preheat the Grill: Preheat your grill to medium-high heat.
- Grill the Carrots: Place the marinated carrots on a grill basket or directly on the grill grates. Grill for about 8-10 minutes, turning occasionally until they are tender and have nice grill marks.
- Finish and Serve: Remove the carrots from the grill and drizzle with any remaining marinade. Garnish with fresh herbs before serving.
Variations and Tips:
- Vegetable Mix: Feel free to add other vegetables such as zucchini, bell peppers, or asparagus to the grill for a colorful medley.
- Add Spices: Experiment with different spices such as smoked paprika, cumin, or red pepper flakes for extra flavor.
- Oven Option: If you don’t have access to a grill, you can roast the carrots in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
- Dairy-Free Alternative: For a creamier version, add a sprinkle of nutritional yeast or a dollop of dairy-free yogurt just before serving.
- Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. They can be reheated in the oven or enjoyed cold in salads.
Enjoy these Balsamic Grilled Carrots as a delightful addition to any meal!
Grilled Pineapple With Coconut Whipped Cream
Grilled Pineapple with Coconut Whipped Cream is a delightful dessert that offers a tropical twist to your grilled veggie dinner.
This dish is perfect for those looking to impress guests or simply indulge in a sweet treat that’s both light and invigorating.
With a preparation time of just 15 minutes and an additional 10 minutes for grilling, this dish is quick and easy to whip up, making it ideal for summer barbecues or casual get-togethers.
Ingredients:
- 1 ripe pineapple
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons powdered sugar (or to taste)
- 1 teaspoon vanilla extract
- Lime wedges (for garnish)
- Fresh mint leaves (for garnish)
Cooking Steps:
- Prepare the Coconut Whipped Cream:
- Chill the can of coconut milk in the refrigerator overnight.
- Once chilled, scoop out the solid cream into a mixing bowl, leaving the liquid behind.
- Add the powdered sugar and vanilla extract. Whip the mixture with a hand mixer or stand mixer until creamy and fluffy.
- Set aside in the refrigerator.
- Cut the top and bottom off the pineapple, then slice it in half lengthwise.
- Remove the core and cut each half into thick wedges (about 1 inch thick).
- Preheat your grill to medium heat.
- Lightly oil the grill grates or use a grilling basket to prevent sticking.
- Place the pineapple wedges on the grill and cook for about 3-4 minutes on each side, or until grill marks appear and the pineapple is slightly caramelized.
- Transfer the grilled pineapple wedges to serving plates.
- Top generously with coconut whipped cream and garnish with lime wedges and fresh mint leaves.
- Add Spices: For an extra flavor kick, sprinkle the pineapple with cinnamon or chili powder before grilling.
- Pair with Other Fruits: Consider grilling other fruits like peaches or mangoes alongside the pineapple for added variety and color.
- Different Sweeteners: Substitute the powdered sugar with maple syrup or honey for a different sweetness profile.
- Serving Suggestions: This dish can be served as a standalone dessert or paired with a scoop of vanilla or coconut ice cream for an indulgent treat.
- Storage: Leftover coconut whipped cream can be stored in the refrigerator for up to a week, while grilled pineapple is best enjoyed fresh but can be stored in airtight containers for up to 3 days.
Variations & Tips:
Enjoy your tropical-inspired dessert that is sure to steal the spotlight at your next gathering!
