Summer means BBQ season for most of us and I know how it can derail our progress. Let’s skip the fatty burgers and creamy potato salads this time and have a look at those recipe combos
Caprese Grilled Chicken
Ingredients:
4 boneless skinless chicken breasts
4 slices mozzarella
1 tsp garlic powder
1 tsp mustard
2 tbsp extra-virgin olive oil
2 tsp. oregano
Salt
Ground black pepper
4 slices tomato
2 tbsp. Freshly sliced basil, for garnish
Balsamic glaze, for drizzling
Instructions:
1- In a small bowl, whisk garlic powder, oil, and oregano and add salt and pepper. Pour over chicken and marinate for 25 minutes.
2- In the meantime, heat the grill to medium-high. Prepare the grates and oil them. Grill chicken until charred, 8-9 minutes per side.
3- Add mozzarella and sliced tomato on chicken breasts and cover. Cook until cheese melts for 2 minutes.
4- Take the chicken from the heat and garnish with basil and drizzle balsamic glaze.
Grilled Summer Vegetable Plate
Ingredients:
Artichokes
Asparagus
Bell peppers
Corn
Eggplant
Portobello mushroom
Onion
Tomato
Zucchini
Instructions:
1- Slice the vegetables the same thickness so they cook at the same rate. ( use a handheld mandoline for zucchini, eggplant, and onion to make perfect slices - watch out your hand!). Make sure they’re not too thin.
2- Brush veggies with oil using a food brush or just drizzle and then spread it evenly with your fingers.
3- Add the preferred seasoning. Sprinkle salt and freshly ground black pepper.
4- Heat the grill and start cooking veggies over medium heat (350-400 °F). Close the grill lid and cook the vegetables, flipping after 3-5 minutes. Don’t forget to check the veggies regularly until softened and the vegetables have your preferred amount of char.
Cooking Times for Veggies:
Artichokes: Boil for 10-12 minutes then quarter and cook 4-6 minutes
Asparagus: 6-8 minutes
Bell pepper: Whole 10-12 minutes; halved for 8-10 minutes
Carrot: Boil for 4-6 minutes, then grill 3-5 minutes
Corn: 15-20 minutes in husk
Eggplant: 5-7 minutes
Portobello mushroom: 8-10 minutes
Onion: sliced 8-10 minutes; halved 35-40 minutes
Green onion: 3-4 minutes
Tomato: halved 6-8 minutes
Zucchini: 5-7 minutes
Note: Mushrooms absorb oil quickly so try to work fast and cook it right after adding oil.
Try different dried herbs such as rosemary, oregano, mint, or basil.
Resource: https://www.foodiecrush.com/best-easy-grilled-vegetables/
