Summer is here and it’s time to fire up the grill. Here are some healthy cookout ideas that are delicious and will please most everyone.
First let’s talk about protein recipes that are easy to prepare for the grill.
Grilled Shrimp are easy and fast. And, if you’re cooking different types of proteins place these on the grill last. Toss shrimp with olive oil, salt, garlic powder and onion powder before grilling.
Turkey burgers are a lean protein that can be enhanced by mixing in chopped onion and crumbled blue cheese. Because of the low-fat content, these burgers cook up nicely on the grill without flareups.
Chicken skewers are fun, simple to cook and easy to eat. Marinate chunks of chicken in olive oil and Italian seasoning. Add colorful vegetables to the skewers such as bell peppers, cherry tomatoes, zucchini and red onion.
Hearty fish such as salmon can be placed in foil and layered with lemon slices, butter, asparagus and sliced rings of onion.
For the vegetarians in the group, you can make grilled cheese “steak” topped with grilled tomato. Haolloumi and kefalotyri are great grilling cheeses that are flavorful just the way they are. Top with a large slice of tomato that has been brushed with olive oil and sprinkle it with “everything but the bagel” seasoning. This can be served as is, or in a grilled pita.
Vegetables prepared on a grill are often overlooked with meal planning. It’s a shame because grilled vegetables are delicious and a large platter is perfect for big gatherings. You can also choose a variety of different vegetables which will please most everyone. To make things easy, choose vegetables that can be grilled all at once in a grill basket. Use chunks of eggplant, zucchini, mushrooms, brussels sprouts, and carrots. After grilling, toss them in balsamic glaze. For delicious corn on the cob, lightly brush the corn with olive oil, and sprinkle with cayenne pepper and salt. Gill for 8-10 minutes turning occasionally.
For dessert, you can grill fruit like peaches or pineapple. Halve the peaches and remove the pits. Grill cut side down for 4-5 minutes, then flip and grill until there’s a slight char on the skin. Cut the pineapple in half vertically and then half again, to produce wedges and then trim away the section of core at the tip of each wedge. Grill on each side for 4-5 minutes.
For the hot days of summer make sure to have hydrating beverages nearby. Infused water is not only easy, but it looks good as well. In a large water pitcher, add sliced cucumber and lemon, with fresh mint leaves. Fill with water and let it infuse for at least an hour or more.
