Healthy Recipes to Start off Summer Grilling
Why not spice up your barbeque season with some different, delicious and health filled meals that are a nice change of pace from the standard burgers, hot dogs and grilled chicken?!
SPICY FISH KEBABS
- 1 1/2 pounds halibut
- 3/4 cup packaged peeled baby carrots
- 2 small zucchini or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick slices
- 1 cup fresh sugar snap peas, trimmed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 1/4 cup orange juice
- 1 cup quick-cooking couscous
- 1 teaspoon finely shredded orange peel
- 1 1/2 cups reduced-sodium chicken broth
- Rinse fish and pat dry. Cut into 1-inch cubes. Set aside.
- In a covered medium saucepan, cook carrots in a small amount of boiling water for 1 minute; add squash and cook for 1 minute more. Drain.
- On 6 skewers, alternately thread fish cubes, squash, carrots, and sugar snap peas, leaving a 1/4-inch space between pieces. Set kebabs aside.
- In a small bowl, stir together cumin, coriander, salt, black pepper, and cayenne pepper. In a medium saucepan, heat oil over low heat. Add spice mixture; heat and stir for 1 minute. Transfer 2 tablespoons of the spice mixture to a small bowl and which in orange juice.
- Stir in couscous into remaining mixture in the saucepan. Cook and stir for 1 minute. Add orange peel and broth. Bring to a boil; cover and remove from heat. Let stand.
- Brush orange juice mixture on the kebabs. Place on a greased rack directly over medium coals. Grill, uncovered, about 10 minutes, or until fish flakes easily with a fork, turning and brushing with remaining orange juice mixture halfway through grilling. Serve with couscous.
GRILLED VEGETABLES WITH ROMESCO SAUCE
- 8 plum tomatoes (about 1 1/2 pounds), cored and halved
- 4 medium zucchini, sliced in half lengthwise
- 2 red bell peppers, cored, seeded, and quartered
- 2 yellow bell peppers, cored, seeded, and quartered
- 1 pound asparagus, ends trimmed
- 1 pound large mushrooms, stemmed
- 7 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons black pepper
- 1/3 cup toasted slivered almonds
- 1 slice white bread, torn into pieces
- 2 garlic cloves, peeled
- 2 tablespoons sherry vinegar
- Place vegetables in a large bowl and toss with 4 tablespoons of the olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
- Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Grill vegetables 5 to 6 minutes per side. Set aside.
- For sauce, place almonds, bread, and garlic in the bowl of a food processor. Process until nuts are ground. Add 4 of the grilling tomatoes, the remaining 3 tablespoons olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and the vinegar. Process until mixture reaches the consistency of a paste. Cover and chill.
- Serve vegetables with Romesco sauce.
PORK AND VEGGIE KEBABS
- 4 tablespoons olive oil
- 2 garlic cloves, chopped
- Zest and juice of 1 lemon
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more for serving
- 1/4 teaspoon black pepper
- 1 1/4 pounds boneless pork chops (3/4 to 1 inch thick), cut into 1-inch pieces
- 2 medium zucchini, cut into 1/2-inch slices
- 2 medium summer squash, cut into 1/2-inch slices
- 12 cherry tomatoes
- For marinade, whisk together oil, garlic, lemon zest and juice in a small bowl. Stir in parsley, rosemary, thyme, sugar, 1/2 teaspoon salt, and the pepper.
- Place pork in a large resealable bag and spoon in 4 tablespoons of the marinade. Place zucchini, squash, and tomatoes in another large resealable bag; cover with the rest of the marinade. Seal both bags and shake to coat. Refrigerate for 1 hour, turning after 30 minutes.
- Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.
- Thread metal skewers separately with pork and vegetables. Grill vegetables about 5 minutes per side and pork about 3 minutes per side, or until internal temperature reads 155 degrees F. on an instant-read thermometer.
- To serve, season with salt to taste.
SAVORY GRILLED PEACHES
- 8 peaches, halved (pits removed_
- 1 tbsp toasted walnut oil
- 1/4 C poppy seed salad dressing (optional)
- Preheat grill to medium. Brush peaches on all sides with oil. Place on grill cut side down and grill 10 to 12 minutes, turning once, or until heated through but still still holding shape. Remove peels, if desired. Sprinkle with freshly ground black pepper or serve with dressing, if using.
GRILLED PEACHES WITH HONEY AND YOGURT
- This is a healthy alternative to the traditional ice cream summer dessert.
- 4 medium ripe peaches, cut in half (pit removed)
- 1/2 cup honey flavored fat free Greek yogurt
- 4 tbsp honey
- cinnamon (to taste)
- Place peaches cut side down on the grill. Grill on low or indirect heat until soft, about 2-4 minutes on each side.
- Combine yogurt and cinnamon. Pour 1 tbsp yogurt over each peach half. Drizzle with honey and enjoy.
*Need helpful tips for grilling fruits and veggies? Check out Wholefoods guide to grilling fruit and veggies: http://www.wholefoodsmarket.com/blog/whole-story/how-grill-fruits-veggies