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/