• Rebecca

Healthy Summer Recipes: Grilling with Fruit and Veggies




Probably one of my favorite things to do in the summer is grill out.  There’s just something about the smell of the grill that can get neighbors you hadn’t heard from in awhile knocking at your door to join in on the fun. Of course with a cookout comes the classics; burgers, steaks, baked beans, potato salad, corn on the cob, and watermelon. But, have you been looking for a grill day that doesn’t have to have meat? You might be looking for a fruit veggie barbeque!


Grilled fruits and vegetables can make for an excellent and healthy meal. Cooking them over actual fire can bring out a bouquet of smells and an assortment of flavors that will dance across your taste buds, but you’re probably curious to know which can go great together. This blog is geared towards sharing a few ideas that you might want to try at your next cook out.


Grilled Peach Salad with white balsamic dressing


Vinaigrette Ingredients:

  • 1/3 cup olive oil

  • 3 Tbsp white balsamic vinegar

  • 1 Tbsp honey

  • 1 tsp dijon mustard

  • Salt and freshly ground black pepper


Salad

  • fresh mint springs

  • 1 lb peaches , sliced (about 3 small)

  • 2 ears corn , husked and kernels cut from cob

  • 1/2 small red onion , sliced thin (about 3/4 cup)

Grilled Peach Salad Instructions:

  1. Make the grilled corn: Preheat a grill or grill pan to medium-high and oil the grill.

  2. Clean the cobs of corn of the husks.Lay each cob on the foil. Drizzle with olive oil, and season with salt and pepper and garlic salt. Roll up in the foil. Do this until all of the corn is covered in foil.

  3. Place on the grill on about medium heat for 20 minutes turning occasionally.

  4. Remove from the grill and set aside to cool for 15-20 minutes. Once cooled, slice cut the corn from the cob.

  5. Make the grilled peaches: Slice the peach lengthwise & place peach halves cut side up on a plate and drizzle with honey. Grill, cut side down, for 3-4 minutes, until the honey caramelizes but the peaches are still firm. Remove peaches from heat and set aside to cool for 15-20 minutes. Once cooled, slice the peaches into wedges.

  6. While the peaches & corn are resting, make the vinaigrette.

Vinaigrette Instructions:

  1. Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.

In a large salad bowl gently toss together mint, peaches, corn, and onions. Drizzle with vinaigrette. Serve immediately after adding dressing.









Caesar Skewers

Caesar salads are a great light meal for pretty much any occasion. This version will have some tomatoes added to beef up the weight of the meal just slightly, so you’ll get a bit more lycopene. Lycopene is a chemical responsible for a healthy, plaque-free circulatory system.

Skewer Ingredients:


  • 2 to 3 heads of baby romaine lettuce

  • 8 oz of seasoned grilled chicken, or add in shrimp or tempeh

  • 1 diced roma tomato,

  • 2 tablespoons of grated parmesan cheese, a pinch of ground black pepper, and


Vegan Caesar Dressing Ingredient:


  • 1 cup raw cashews, soaked overnight or in warm water for 30 minutes

  • 1/4 cup nutritional yeast

  • 2 tbs capers

  • One lemon juiced

  • 2 tbs olive oil

  • salt & pepper to taste


Skewer Instructions:


1. slice the head of lettuce VERTICALLY, think lengthwise. This keeps the leaves connected to the core, thus your leaves staying together, nice and firm.

2. Rub romaine with olive oil, & sea with salt & pepper

3. Place romaine right on grill grates until lettuce has a nice char, rotating half way through.

Add some fresh lemon juice to bring out the natural flavors of the lettuce.

4. Place seasoned protein of choice on skewers with tomatoes & cook until done. (see note)

5. Once cooked roughly chop the lettuce and protein, leaving the tomatoes whole.


Dressing Instructions:


  1. Drain cashews, and place them in a high-speed blender along with rest of the ingredients and 1 cup of water.

  2. Blend on high until the mixture is smooth and creamy, about 2 minutes.

  3. Scrape down sides as necessary and taste as you go. Add more water to thin if necessary.


Mix caesar dressing, lettuce, tomatoes, pepper and parmesan cheese in a bowl. Top with your protein of choice. Now you can have a delicious barbeque caesar salad to enjoy!


Note: If using tempeh, slice into planks & steam to create a moist center. Marinate tempeh in garlic, rosemary, thyme, salt, pepper, olive oil, & coconut aminos until ready to go onto the grill. Since it is already partially cooked, the grill is crisping the outside.





Grilled Veggie Medley

This is a relatively simple and easy recipe to make. All you have to do is lay out onions, yellow bell peppers, tomato slices, and zucchini slices on a sheet of foil. You can drizzle them with your favorite olive oil and season with sea salt, and ground black pepper to taste. Once the grill is properly hot, place the foil with the veggies on the grill. Let it cook for at least 15 minutes. Once the vegetables have slightly blacked edges you can remove them from the grill to cool down. Now you’re ready to serve up some great healthy food!

Grilled Mushroom Bites

Mushrooms can be amazing. They are extremely nutrient dense, and they contain massive doses of selenium, potassium, copper, and protein. Here’s an easy way to make them a nice snack or side dish. Heat the grill to at least 325 degrees. Oil the foil in the grill with a small amount of olive oil or butter. Rub 15 mushrooms with olive oil and fresh garlic, then place the mushrooms on the foil in the grill. Make a mixture using a half cup of parmesan cheese, 2 teaspoons of basil flakes, 1 teaspoon of pepper, and 1 teaspoon of sea salt. After 10 minutes, sprinkle a liberal amount of the parmesan mixture over the mushrooms and continue cooking them for another 5 minutes. Remove and serve after cooling!

Grilled Asparagus

Asparagus is high in B vitamins, and contains a great dose of anti-inflammatories and antioxidants. This interesting take on a simple restaurant dish will have you curious to try this delicious asparagus recipe! Take about 20 asparagus spears, 12 halved cherry tomatoes, and 2 sliced onions and place them on foil in a grill after sprinkling them with fresh garlic, seas salt, black ground pepper, a light sprinkle of cumin and paprika, and a light drizzle of lemon juice. Alternatively, you can also use a steak rub seasoning mix to achieve a desirable flavor. Once they are properly browned, you can serve them.


I would love to hear your favorite summer barbeque recipes! Let me know in the comments below......




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