Summer is underway, and ‘tis the season for outdoor grilling. But the backyard bbq can be a lot more (and more nutritious) than just burgers, dogs, and brats served up in white bread buns with potato salad.
I’ve put together a few fresh, delicious ideas for you to make your next cookout sparkle!
Grilled Pizza Will Wow Everyone
If you’ve never tried pizza on the grill, you’re in for a treat! If you like to make your own pizza dough, go for it! This is my favorite recipe for whole wheat pizza crust. If not, look for whole wheat pizza dough, available at Trader Joes and well-stocked grocery stores. Figure out what toppings you want to use and get them ready to go, because dough grilling goes fast! Roll dough into an 8-inch circle (most dough balls make 2 of these). Brush both sides with extra-virgin olive oil and place directly on the grill over medium-high heat. Cook for a minute or two, until bottom is golden, and flip over. Immediately place on your toppings and cook on until the bottom of pizza is golden. That’s it! I recommend roasting plenty of veggies the day before to use on the pizza and as toppings on your other grilled items.
Grilled Avocados — Who Knew?
Avocados move to center stage when you grill them. Start with a ripe (but not overripe!) avocado. It should be firm, give in slightly to pressure, and not feel squishy. Simply slice in half lengthwise and remove the pit. Squeeze lemon or lime juice across the flesh. Coat the outside shell with olive oil. Place the halves flesh-down on the top grill (or relatively cooler, side area on the main grill) and cook for 2-3 minutes. Flip and grill for another 2-3 minutes until you see sizzling on top. The timing depends on the grill heat and the thickness of the avocado. Stuff with filling of your choice; I love fresh diced tomatoes with garlic and olive oil. Keep on the grill until the filling is heated through. Serve as a side or with whole grain bread. For a Mexican twist, use prepared corn and black bean salsa, or make your own with salsa, corn, and black beans. Scoop out avocado out of shell and serve with whole wheat flour or corn tortillas.
Make the Perfect Veggie Kabobs
Here are the rules to make amazing veggie kabobs!
Marinate the veggies first! Skewer them and place in your marinade for at least an hour. The best kabob veggies are onions, peppers, eggplant, mushrooms, zucchini, and whole cherry or grape tomatoes. Extra firm tofu, pictured above, is excellent as well! You can use a jarred marinade, or control the sugar and sodium by making your own. Balsamic vinegar-based marinades are excellent.
Dry wooden skewers will break or burn, causing a mess. Use metal skewers or wooden ones that have been soaked in water for at least 30 minutes.
Lay the kabobs diagonal or perpendicular to the grates. If you are clumsy like I am, I recommend investing about $20 in a “kabob cage” — also called a grill basket. It’s great for keeping veggies in place and not slipping through the grates.
Grill Your Sweet Potatoes
No cookout is complete without potatoes in some form — my favorite is grilled sweets! They’re so easy and delicious and nutrient-packed. The trick? Poke a few holes with a fork an microwave for about 7 minutes per medium potato (longer if you have more than 1 in the nuker), until firm but fork-tender (softer than raw but still too hard to eat). Allow to cool, and slice in half lengthwise, then twice more, and one more time for 16 wedges. Brush with extra-virgin olive oil, sprinkle with seasoning of your choice, and grill over direct heat until browned.
a new take on steak
If you’ve never tried a grilled portobello mushroom, you’re missing out! Veggie burgers are great, but there’s something earthy and delectable about juicy, flavorful whole mushrooms. They’re not trying to be meat — they’re amazing as they are! My secret marinade? A 1:1 ratio of chili jam (or pepper jelly) and olive oil (about 2 tbsp each for each large mushroom). Baste and turn every 10 minutes for an hour or two before cooking. Serve on a whole grain bun or on its own; top with fresh tomato salsa or a little crumbled goat cheese.
