Leave the burgers to the boys. You can make an entire meal—even dessert!—on your grill with these delicious recipes. Your backyard cookouts will be the talk of the neighborhood.
Lemon-Pepper Shrimp
Go ahead, eat this casual and delicious summer supper with your fingers!Timing Tip:Marinate the shrimp first. Start the grill. Prep the side dish and make the sauce for the shrimp. Grill the vegetables before you throw the quick-cooking shrimp on the barbecue.
WORK TIME: 25 minutes /TOTAL TIME: 25 minutes + marinating time /SERVINGS: 4
1 lb extralarge shrimp (16-20 count), peeled
2 Tbsp extra virgin olive oil
2 lg cloves garlic, crushed or put through garlic press
2 tsp freshly grated lemon zest
½ tsp black pepper
¼ tsp red-pepper flakes
¼ c + 2 tsp freshly squeezed lemon juice (from 2 lemons)
2 Tbsp finely chopped parsley
2 Tbsp + 2 tsp dry white wine
2 Tbsp butter
2 Tbsp drained capers, chopped (optional)
Lemon wedges (optional)
1. PUT first 6 ingredients in bowl. Add ¼ cup lemon juice and 1 tablespoon parsley. Marinate 15 to 30 minutes.
2. HEAT grill to medium. Bring wine, butter, 2 teaspoons lemon juice, and capers to a boil and remove from heat. Put shrimp on grill and sprinkle with salt and pepper. Grill until bright pink, about 2 minutes per side. Transfer to bowl and stir in warm butter mixture. Sprinkle with 1 tablespoon parsley. Garnish with lemon.
NUTRITION (per serving) 251 cal, 23 g pro, 4 g carb, 0.5 g fiber, 15 g fat, 5 g sat fat, 211 mg sodium
MORE: 7 Things You Need To Know About Buying Shrimp
Corn and Zucchini with Herb Oil
This healthy, seasonal combination comes together in minutes. Sub in any summer squash you like. Use yellow squash in the same way as zucchini. Split small pattypan squash in half horizontally.
WORK TIME: 10 minutes /TOTAL TIME: 15 minutes /SERVINGS: 4
¼ c extra virgin olive oil
2 Tbsp finely chopped fresh chives
2 Tbsp finely chopped parsley
4 ears corn, husked
4 sm zucchini, halved lengthwise, then crosswise
1. HEAT grill to medium. Combine oil, chives, and parsley in small bowl. Brush corn and zucchini very lightly with oil mixture and season with salt and black pepper.
2. GRILL corn 2 minutes. Add zucchini to grill and continue cooking until both are tender, about 10 minutes longer, turning occasionally. Drizzle any remaining oil over all before serving.
NUTRITION (per serving) 223 cal, 4 g pro, 21 g carb, 4 g fiber, 15.5 g fat, 2 g sat fat, 26 mg sodium
MORE: 10 Ideas For All That Zucchini
Grilled Pizza
Making pizza on the barbecue creates a crisp and smoky crust.Your can buy fresh or frozen pizza dough at most supermarkets, or, even better, ask your local pizza shop if they'll sell you some (many will!).
WORK TIME: 15 minutes /TOTAL TIME: 20 minutes /SERVINGS: 6
1 lb fresh or frozen and thawed pizza dough
3 Tbsp extra virgin olive oil
2 lg cloves garlic, crushed or put through garlic press
1 c shredded part skim mozzarella (about 4 oz)
1 c crumbled soft goat cheese or feta (about 4 oz)
⅓ c grated Parmesan (about 1 oz)
1½ c halved grape or cherry tomatoes
½ tsp dried oregano (optional)
2 Tbsp thinly sliced fresh basil
1. HEAT grill to medium. roll dough into two 10" rounds. Transfer to lightly floured baking sheet. Mix oil and garlic in small bowl and brush half over top of dough.
2. TRANSFER dough rounds to grill rack, placing oiled sides down. Immediately brush top of dough with remaining oil mixture. Grill until dough is golden brown on bottom, about 4 minutes.
3. TURN rounds over with spatula or tongs. Quickly sprinkle cheeses evenly over surfaces of dough. Toss tomatoes with oregano (if using) and distribute evenly over cheese. Cover grill and cook until bottom of crust is golden brown and cheese melts, about 4 minutes, adjusting position on grill if necessary for even browning. Transfer pizzas to large cutting board and sprinkle with basil. Cut into wedges and serve.
NUTRITION (per serving) 359 cal, 16 g pro, 35 g carb, 1 g fiber, 19 g fat, 7 g sat fat, 491 mg sodium
MORE:7 Awesome Pizza Recipes For The Grill
Mixed Greens with Yellow Peppers
Yellow bell peppers can be pricey most of the year, but they're at their best and usually cheapest in August and September, so take advantage with this colorful salad.
WORK TIME: 10 minutes /TOTAL TIME: 20 minutes /SERVINGS: 6
1 yellow bell pepper, thinly sliced
½ sm red onion, thinly sliced
¼ c extra virgin olive oil
2 Tbsp balsamic vinegar
1 clove garlic, crushed or put through garlic press
¼ tsp salt
8 c loosely packed salad greens (such as arugula and romaine), about 8 oz
COMBINE all ingredients except greens in large salad bowl. Let stand 10 minutes. add salad greens and toss well.
NUTRITION (per serving) 109 cal, 2 g pro, 5 g carb, 2 g fiber, 9.5 g fat, 1.5 g sat fat, 117 mg sodium
MORE: 12 Slimming Salads That Won't Leave You Hungry
Grilled Pork and Plums
Sweet-tart plums perk up the flavor of mellow pork—a delicious way to get in extra fruit serving. You can also sub peaches or nectarines for plums; just grill them a little longer, 10 to 15 minutes. No allspice? Use ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, and a big pinch of ground cloves.
WORK TIME: 10 minutes /TOTAL TIME: 15 minutes + standing time /SERVINGS: 4
1 Tbsp finely chopped fresh thyme or 1 tsp dried
¾ tsp ground allspice
¾ tsp salt
4 bone-in, center-cut pork chops (6-7 oz each)
4 firm-ripe red plums (about 1½ lb total), halved and pitted
1 Tbsp extra virgin olive oil
1. COMBINE thyme, allspice, and salt in large bowl. Sprinkle 1 tablespoon of the mixture evenly over both sides of pork chops and set aside. Add plums and oil to remaining thyme mixture. Let both pork chops and plums stand 15 minutes at room temperature.
2. HEAT grill to medium. Put plums on rack and cook 5 minutes. Add chops and grill, turning chops once, until plums are tender and pork is browned on both sides and just cooked through, 5 to 7 minutes longer.
NUTRITION (per serving) 312 cal, 24 g pro, 19 g carb, 2 g fiber, 16 g fat, 5 g sat fat, 498 mg sodium
MORE:5 Juicy Summer Grilling Recipes
Potato and Green Bean Salad
Quartered new potatoes offer nice visual appeal, but you can certainly use an equal weight of larger boiling potatoes cut in chunks.
WORK TIME: 15 minutes /TOTAL TIME: 20 minutes /SERVINGS: 4
12 oz small new potatoes, quartered
12 oz green beans, trimmed
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
2 tsp Dijon mustard
2 scallions, thinly sliced
1 tsp finely chopped fresh thyme or parsley
1. ADD potatoes to a pot of salted water, bring to a boil, and cook until almost tender, about 10 minutes. Add beans and cook until potatoes and beans are tender, about 5 minutes.
2. WHISK oil, vinegar, mustard, scallions, and thyme in large bowl. Season dressing to taste with salt and black pepper.
3. DRAIN potatoes and beans well. Transfer to bowl with dressing and toss to combine. Serve warm or at room temperature.
NUTRITION (per serving) 158 cal, 3 g pro, 21 g carb, 5 g fiber, 7 g fat, 1 g sat fat, 71 mg sodium
Chicken & Sausage Skewers
This dish is inspired by flavors from Spanish cuisine. We love the smoked paprika now available in the spice section of most supermarkets, but if you already have plain paprika on hand, that'll work just fine.
WORK TIME: 25 minutes /TOTAL TIME: 30 minutes + chilling time /SERVINGS: 4
10 oz boneless, skinless chicken breasts, cut into 1½" pieces
6 oz chorizo, linguica, or hot Italian sausage, cut into 1½" lengths
2 red bell peppers, cut into 1½"-wide strips
1 med onion, cut into 8 wedges
¼ c orange juice
½ tsp grated orange zest
2 Tbsp finely chopped fresh oregano or 2 tsp dried
1 Tbsp smoked or plain paprika
1½ Tbsp extra virgin olive oil
4 cloves garlic, crushed or put through garlic press
1. COMBINE all ingredients in large bowl. chill 15 to 30 minutes.
2. HEAT grill to medium. Thread chicken and sausage onto skewers. Sprinkle with salt and pepper. Grill until chicken is just done, about 10 minutes, turning occasionally. Meanwhile, grill peppers and onion until tender, 5 to 6 minutes. Serve skewers with the peppers and onion.
NUTRITION (per serving) 366 cal, 28 g pro, 11 g carb, 2 g fiber, 23 g fat, 7 g sat fat, 576 mg sodium
MORE:4 No-Cook Summer Dishes
Spanish-Style Rice Salad
Make this a meal by tossing in chunks of rotisserie chciken or canned tuna. Change it up with thyme or parsley in place of oregano.
WORK TIME: 20 minutes /TOTAL TIME: 20 minutes + cooling time /SERVINGS: 4
1⅔ c water
¼ tsp salt
1 c long-grain white rice
¼ c extra virgin olive oil
3 Tbsp chopped fresh oregano or 1 tbsp dried
2 Tbsp red wine vinegar
2 cloves garlic, crushed
1½ c halved grape tomatoes
1 c chopped English cucumber
½ c chopped onion
¼ c pimiento-stuffed olives, sliced
1. BOIL water and salt in saucepan. Add rice. Return to boil, reduce heat, cover, and simmer until done, about 15 minutes.
2. COMBINE oil, oregano, vinegar, and garlic in large bowl. Stir in rice, tomatoes, cucumber, onion, and olives. Season salad to taste with salt and black pepper.
NUTRITION (per serving) 334 cal, 5 g pro, 43 g carb, 2 g fiber, 15.5 g fat, 2 g sat fat, 362 mg sodium
MORE:4 Healthy Grilling Secrets
Grilled Steak with Avocado
Readily available jarred salso verde (made with tomatillos rather than tomatoes) makes this delicious dish fast and concenient. Use flour tortillas if you prefer them to corn.
WORK TIME: 15 minutes /TOTAL TIME: 15 minutes + standing time /SERVINGS: 4
1 lb flank steak
1 lime, halved
2 cloves garlic, crushed
1 Tbsp ground cumin
½ tsp ground red pepper
½ tsp + ⅛ tsp salt
1 ripe avocado, cubed
½ c jarred salsa verde
1 scallion, sliced
2 Tbsp chopped cilantro
8 corn tortillas (6" diameter), warmed
1. PUT steak in baking dish. Squeeze half the lime over 1 side of steak and rub with half the garlic. Sprinkle ½ tablespoon cumin, ¼ teaspoon red pepper, and ¼ teaspoon salt over steak. Turn steak and repeat with ¼ teaspoon salt and the remaining lime, garlic, cumin, and red pepper. Let stand 15 minutes at room temperature.
2. HEAT grill to medium-high. Grill steak to desired doneness, about 4 minutes a side for medium-rare. Transfer steak to cutting board and let stand 5 minutes.
3. STIR avocado, salsa verde, scallion, cilantro, and remaining ⅛ teaspoon salt in small bowl to combine. Cut steak into thin strips. Serve with sauce and warm tortillas.
NUTRITION (per serving) 394 cal, 28 g pro, 30 g carb, 7 g fiber, 18.5 g fat, 5 g sat fat, 535 mg sodium
MORE: 25 Things You Can Do With Avocado
Spicy Black Beans
A perfect way to jazz up a can of beans! They're like well-seasoned refried beans, but with less than a teaspoon of oil per person.
WORK TIME: 10 minutes /TOTAL TIME: 15 minutes /SERVINGS: 4
1 Tbsp olive oil
½ c chopped onion
1 tsp cumin seed or ½ tsp ground cumin
1 can (15.5 oz) black beans, rinsed and drained
½c water
1 tsp finely chopped canned chipotle chile in adobo sauce
HEAT oilin medium saucepan over medium heat. Saute onion until tender, about 5 minutes. Stir in cumin. Add beans and coarsely mash with potato masher. Add water and chipotle chile. Simmer over medium-low heat until beans are creamy, about 5 minutes, adding more water if necessary to thin.
NUTRITION (per serving) 106 cal, 5 g pro, 15 g carb, 5 g fiber, 4 g fat, 0.5 g sat fat, 192 mg sodium
MORE: 5 Desserts You Can Make With Avocado
DESSERT
Need a dessert to go with your meal? Try any of these 5 delicious sweets.
Blackberry Dessert
BLEND¼ cup sugar and 1½ teaspoons cornstarch in heavy, medium saucepan. Add ¾ pound blackberries and mash a few. Cook over medium-high heat, stirring occasionally until mixture boils. Put in 4 dishes. Top with 8 small shortbread cookies, crumbled.
Fresh Strawberry-Lemon Floats
PLACE small scoop of strawberry frozen yogurt in 6 glasses. Spoon ¼ cup sliced strawberries over frozen yogurt. Top berries with small scoop of lemon sorbet. Fill each glass with ginger ale.
Chocolate Raspberry Patties
MELT 4 ounces dark chocolate in heavy, small saucepan, stirring over very low heat. Spoon chocolate onto foil-lined plate in 8 puddles. Press 3 raspberries into each puddle. Chill until chocolate is set.
Honeyed Peaches
BRUSH4 peach halves with vegetable oil. Grill peaches over low heat until tender, 10 to 15 minutes. Place peach halves in bowls. Pour 1 tablespoon sweet sherry or orange juice over each peach, drizzle with a little honey, and sprinkle with toasted sliced almonds.
Tequila Lime Ice Cream
SOFTEN slightly1 pint vanilla ice cream. Stir in 2 tablespoons each tequila and lime juice and 2 teaspoons grated zest. Refreeze.
