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/