20 Backyard Grilling Recipes For Those Sunny PNW Days
You know it’s almost summer in the Pacific Northwest when the thermometer hits 70 degrees, people start wearing shorts, and the smell of the first BBQ of the season begins to waft through the air. Don’t be the person who’s missing out on the BBQ!
Get that grill all cleaned up and taken out of storage, because we’ve put together a list of some out our favorite backyard grilling recipes to enjoy all spring and summer long.
Beef, Chicken, & Pork Recipes
While steak, chicken, and pork are delicious when they’re oven-roasted, pan-fried, or slow-cooked, there’s something special about grilling them. There’s a smoky, charred flavor that you just can achieve as well in the kitchen. Here are a few of our favorite grilled meat recipes for your next backyard BBQ.
Grilled Butterflied Chicken With Lemongrass Sauce
Butterflying the chicken ahead of time speeds up the cooking process and allows it to cook more evenly on the grill.
Lemongrass adds a bright lemony flavor to this otherwise smoky, rich chicken.
- 6 scallions, thinly sliced
- 3 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped
- 1 2″ piece ginger, peeled, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup vegetable oil
- 1/2 tsp. Aji-No-Moto umami seasoning (MSG; optional)
- Kosher salt
- 2 Tbsp. coriander seeds
- 1 Tbsp. cumin seeds
- 1 4-lb. whole chicken, backbone removed
- Kosher salt
- 3 Tbsp. vegetable oil
- Purple Sticky Rice (for serving)
- Prepare the sauce by mixing scallions, lemongrass, ginger, and garlic in a medium bowl.
- Heat oil in a small saucepan over high until hot but not smoking, about 2 minutes. Pour over scallion mixture.
- Let sit, stirring often to keep aromatics from burning, 5 minutes (scallions will sizzle, turn bright green, and wilt almost immediately).
- Mix in Aji-No-Moto seasoning (if using) and season with salt.
- Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, shaking often, until spices are very fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool. Finely grind, then transfer spice mix to a small bowl.
- Place chicken, skin side up, on a cutting board. Using your palms, press firmly on breastbone to flatten breast; you may hear a crack. This means you’re doing it right.
- Set chicken, skin side up, on a large rimmed baking sheet. Season generously on both sides with salt, then sprinkle spice mix all over, getting in every nook and cranny. (You may have a little spice mix left over.)
- Tuck wings underneath the breast. Chill, uncovered, at least 4 hours and up to 2 days.
- Let chicken sit at room temperature 1 hour before grilling. Drizzle with oil and pat all over.
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place chicken, skin side down, on grate over indirect heat.
- Cover grill, placing vent (if your grill has one) over chicken so it draws heat up and over it. Grill until skin is lightly browned, 15–20 minutes.
- Turn chicken over and cook, still covered, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breast registers 160°, 20–25 minutes.
- Transfer chicken to a cutting board and let rest at least 15 minutes before carving. Serve with lemongrass sauce and rice.
Grilled Adobo Flank Steak with Corn and Tomato Relish
Flank steak is so quick and easy to grill and with the right marinade (such as this one), it’s super tender and melts in your mouth.
Don’t want to spend the time tenderizing the beef? Pick up a pre-tenderized piece of flank steak in our meat department next time you’re in.
- 1 1/4 pounds flank steak
For The Marinade
- 4 cloves peeled garlic
- 2 chipotle peppers in Adobo sauce (canned)
- 1/4 cup apple cider vinegar
- 1/2 teaspoon cumin
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 cup honey
- 1/2 cup brown sugar
For The Relish
- 3 cups fresh corn kernels
- 2 cups diced tomato
- 1 chopped chipotle pepper in Adobo sauce (canned)
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1 tablespoon chopped garlic
- 1 teaspoon fresh thyme, chopped
- Combine all marinade ingredients into a food processor or blender and puree.
- Pour half the marinade over the flank steak and let sit for 30 minutes. Over a medium-hot grill, cook to desired doneness (145 degrees for medium-rare), brushing on additional marinade while on the grill. Remove from heat and let rest for at least 5 minutes.
- For the relish: In a separate bowl, combine all ingredients. Mix well and season with salt and pepper.
- Slice the rested flank steak on the bias and top with tomato and corn relish.
Honey Garlic Grilled Chicken Thighs
Sticky, sweet, and garlicky, these chicken thighs offer a flavorful Asian flair to your grill.
Serve them alongside some bok choy or cucumber salad and rice.
- 4 Chicken Thighs
- 2 tsp. olive oil
- 1/2 tsp. fine sea salt
- 1/4 tsp. black pepper
- 2 lbs. baby bok choy
- 2 tsp. toasted sesame oil
- toasted sesame seeds for garnish
For The Sauce
- 1/2 cup ketchup
- 3 tbsp. plum sauce
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. toasted sesame oil
- 1 tbsp. honey
- 1/4 tsp. garlic powder
- Stir the sauce ingredients in a medium saucepan and bring to a simmer over medium-high heat. Cook for 30 seconds. Remove from heat. Reserve 1/3 cup of the sauce for serving.
- To make the chicken, rub the skin- side of the chicken thighs lightly with a 1/2 tsp. of the olive oil. To make the chicken, rub the skin- side of the chicken thighs lightly with a 1/2 tsp. of salt and pepper.
- Heat the grill to 450°F by heating the burners on one side. Place the thighs, skin- side down, on the side with the burners on. Cook for 4 minutes, until seared. Brush the bottom of the thighs with some sauce and let them cook for one more minute.
- Flip the thighs over and transfer them to the side of the grill without the burners on. Brush the seared side with sauce. Cook with indirect heat until they reach an internal temperature of at least 165°F, for 20-25 minutes. Brush with the remaining sauce one more time, after 10-15 minutes of cooking over indirect heat.
- When the chicken has about 10 minutes left to cook brush the bok choy lightly with the remaining olive oil. Place the bok choy on the grill where the burners are on and cook it until wilted and slightly tender, about 10 minutes, turning often. The cooking time will vary depending on the size of each head of bok choy. You want a few singed leaves mixed with a tender, but crisp, interior.
- Very small bok choy can be drizzled with the sesame oil, sprinkled with the remaining salt and pepper and served whole. Larger heads can be transferred to a cutting board, chopped, drizzled with the sesame oil, and seasoned with the remaining salt and pepper before being served alongside the chicken. Sprinkle with sesame seeds before serving.
Grilled Stuffed Flank Steak
Because it’s such a thin, tender cut of meat, flank steak is perfect for stuffing and rolling. Plus, this recipe is a great way to get in your spinach without eating a salad!
- 1 tablespoon olive oil, divided
- 1 cup chopped onions
- 4 ounces baby spinach
- 1 teaspoon salt, divided
- 1/2 teaspoon dried thyme
- 1/4 cup blue cheese
- 1 pound flank steak
- 1/2 teaspoon black pepper, divided
- In a small sauté pan, drizzle 1 tsp olive oil, and place over medium-high heat. Add the onion and stir, reducing the heat once it starts to sizzle. Cook for 10 minutes, stirring occasionally.
- While the onions cook, place spinach in a microwave-safe container and cook on high for 1 to 2 minutes, then pat or roll with paper towels until completely dry. Add spinach, 1/4 tsp salt and thyme to the onions and stir. Let cool completely, then add the blue cheese. Reserve.
- To butterfly the steak, place the meat on a cutting board with the grain running perpendicular to the edge of the counter and use a chef’s knife to cut a mark along one side of the steak that divides the edge into two even sections. Holding your knife parallel to the cutting board, slice the steak into two even layers, leaving the final edge uncut. Open the steak like a book and press the meat flat. Sprinkle with about half of the remaining salt and pepper.
- Spread the spinach and cheese mixture over the steak, leaving about an inch bare at the long edges. Roll the steak, with the grain going the length of the roll, holding the filling inside. Tie several pieces of string around the circumference of the roll to keep it closed.
- Preheat gas grill to high heat. Brush the outside of the roll with the remaining 2 tsp olive oil, and sprinkle with remaining salt and pepper. Place on grill, browning on each of the 4 sides for 2 minutes.
- Turn off one burner and lower the others so the temperature stabilizes at 400°F. Cook over indirect heat for about 30 minutes or until internal temperature of steak reaches 135 to 140°F. for medium-rare or 140 to 145°F. for medium. Remove steak from the grill and cover loosely with foil. Let stand for 10 minutes, then slice and serve.
Grilled Steak with Cucumber-and-Daikon Salad
Light and refreshing cucumber salad pairs well with smoky, perfectly-charred steak in this recipe.
Serve your steak alongside some creamy orzo pasta to round out the meal.
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon unseasoned rice vinegar
- 1 garlic clove, minced
- 1/4 cup canola oil, plus more for rubbing
- Salt and freshly ground pepper
- 1/2 seedless cucumber, very thinly sliced
- 8 ounces daikon, peeled and very thinly sliced
- Four 8- to 10-ounce strip steaks (3/4 inch thick)
- 1 tablespoon minced lemon zest
- 1 teaspoon minced fresh chile
- 4 ounces baby arugula
- 1 cup radish or daikon sprouts (optional)
- 2 tablespoons toasted sesame seeds
- In a small bowl, whisk the soy sauce with the lemon juice, vinegar and garlic. Whisk in the 1/4 cup of oil until emulsified. Season with salt and pepper.
- Transfer half of the dressing to a medium bowl, add the cucumber and daikon and toss to coat. Let stand at room temperature for 30 minutes. Drain and squeeze out any excess liquid. Return the cucumber and daikon to the bowl.
- Light a grill or preheat a grill pan. Rub the steaks with oil and season with salt and pepper.
- Grill the steaks over moderate heat, turning once, until lightly charred on both sides and medium-rare within, about 7 minutes. Transfer the steaks to a work surface and let rest for 5 minutes.
- In a small bowl, combine the lemon zest and chile and season with salt and pepper; transfer the steaks to plates and spoon the gremolata on top.
- Add the arugula, sprouts and the remaining dressing to the cucumber and daikon and toss. Serve the salad with the steaks, garnish with the sesame seeds.
Pork Shoulder Steaks with Grilled Mustard Greens
While pork shoulder is often used in slow cooker dishes like carnitas and pulled pork, this recipe adds a nice crispy char to moist, mouth-watering meat.
Serve these steaks and mustard greens alongside some baked potatoes and grilled corn.
For The Pork
- 2 Tbsp. fennel seeds
- 1 Tbsp. yellow mustard seeds
- 1 1/2 tsp. black peppercorns
- 1 tsp. crushed red pepper flakes
- 1 tsp. ground cinnamon
- 4 3/4″-thick boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops
- Kosher salt
For The Greens
- Vegetable oil (for grill)
- 1 lemon, halved
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves
- 2 bunches mustard greens, leaves torn into large pieces
- Kosher salt, freshly ground pepper
- 1/2 tsp. crushed red pepper flakes
- Flaky sea salt
- Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally until fragrant and mustard seeds are just beginning to pop, about 4 minutes.
- Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.
- Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.
- Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally until an instant-read thermometer inserted into the thickest part registers 145° for medium, 5–7 minutes.
- Transfer steaks to a cutting board, squeeze a lemon half over and drizzle with olive oil. Let rest 10 minutes.
- Meanwhile, grate garlic into a large bowl and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat; season with kosher salt and pepper.
- Spread out greens over grate (save bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer back to bowl and squeeze the remaining lemon half over. Add red pepper flakes and toss to coat.
- Transfer greens to a platter. Thinly slice pork against the grain and place on top of greens. Drizzle any accumulated juices left on your cutting board over and sprinkle with sea salt.
Plant-Based Meat Recipes
You don’t have to be a meat-eater to enjoy a backyard BBQ! There are plenty of plant-based meat and tofu recipes that are perfect for grilling. Just remember, if you’re hosting a BBQ and have vegan or vegetarian friends attending, leave a portion of the grill designated as “meat-free” to avoid cross-contamination. It’s simple to do and your plant-based friends will appreciate it.
Backyard BBQ Burger
Craving a veggie burger but want a little additional protein? This backyard BBQ burger recipe from Beyond Meat might be your solution!
For The Burger
- 4 Beyond Burger Patties (2 packages)
- Cheddar Cheese
- 16oz. can BBQ Baked Beans
- 4 Brioche or Potato Hamburger Buns
- BBQ Sauce
- Jalapenos (optional)
For The Coleslaw
- 1 head of Purple and Green Cabbage
- 2 Carrots
- 2 Tablespoons Dijon Mustard
- 2 teaspoons Apple Cider Vinegar
- 2 Pinches Salt & Pepper
- 2 Tablespoons Vegan Mayonnaise (optional)
- Preheat and clean grill.
- Finely shred half of the purple and green cabbages and add them to a large mixing bowl. Add 2 shredded carrots along with your mustard, vinegar, vegan mayonnaise (optional) and season with salt and pepper. Mix thoroughly. Once finished, set aside in the refrigerator.
- Warm BBQ baked beans in a pot on a medium-low setting. Turn to simmer if they start to bubble.
- With your grill primed, grill the Beyond Burgers for 3 minutes per side. Internal temp should hit 165-degrees Fahrenheit.
- Top the burgers with Follow Your Heart cheddar cheese.
- Now it’s time to assemble your burger. With your toasted buns, first apply a layer of BBQ Baked beans on the bottom bun. Then add your Beyond Burger and coleslaw.
- Finish the burger off with a drizzle of BBQ sauce and garnish with thinly sliced Jalapenos.
Grilled Pizza Salchicha
Maybe you’ve got a craving for a fire-grilled pizza. Pizza is a wonderful BBQ food because they’re super easy to personalize and that charred flavor adds an extra dimension to the crust.
Don’t forget to swing by the deli case and pick up some homemade pizza dough from Thrid Street Cafe!
- 1 pound pizza dough. removed from the fridge one hour before
- 7 ounces Italian meatless sausage crumbled
- 1/2 pound mushrooms cleaned and sliced
- 1/4 cup pickled peppers plus oil
- 3 to 4 ounces soft vegan cheese
- 3 springs dill large stems removed and rough chopped
- 3 tablespoons vegan butter
- 4 sprigs oregano leaves removed from stems
- 2 sprigs thyme leaves removed from stems
- 2 ounces fresh Basil leaves removed from stems
- 2 tablespoons almonds (blanched) chopped into a coarse meal
- 2 cloves garlic peeled and minced
- 1/3 cup olive oil plus 1/4 cup for grilling
- Flour for rolling dough
- 2 teaspoons sea salt
- In a saucepan over medium-high heat add the vegan butter, thyme, sea salt, and mushrooms. Sautee for 10-15 minutes stirring occasionally until mushrooms are soft and begin to brown. Move to a plate and set aside.
- In a blender or food processor add the garlic, almonds, dill, oregano, one teaspoon of salt, basil, and olive oil. Puree until smooth.
- Roll out your dough into one, or multiple portions. Brush dough on both sides with a liberal amount of oil. On a grill over high heat place the oiled dough, stretching it until portions are almost translucent.
- Allow the dough to cook for about two to three minutes until the crust is rigid enough to flip. Then flip the crust, grill for a few seconds, then move the crust to a board to the top.
- With the most grilled side up, spread some of the pesto, followed by the sausage, mushrooms, and vegan cheese. Return the crust to the grill to cook for another three to four minutes. Remove from grill, slice, and serve immediately.
Grilled Tofu with Cilantro Ginger Pesto
If you’re more of a tofu person than a plant-based meat person, here’s an Asian-themed grilled tofu recipe worth considering!
Serve this alongside some grilled mango or atop yakisoba noodles.
- 14-ounce block extra-firm tofu (see Tip)
- 1/4 cup wheat-free tamari
- 1 bunch cilantro, washed and dried
- 1/3 cup fresh ginger, peeled and chopped
- 2 tablespoons vegetable oil
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon white sugar
- 1/8 teaspoon sea salt
- 1 teaspoon lime juice
- 1/4 cup black or white sesame seeds
- Preheat grill to medium-high heat.
- Beginning at the short end, slice the block of tofu into 8 even rectangles. Lay the tofu on a baking sheet and sprinkle with tamari. Let sit, flipping once while preparing the pesto.
- Cut the stems off of the washed cilantro and puree the leaves in a blender or food processor with the fresh ginger, oils, sugar, salt, and lime juice. The resulting pesto should resemble a vibrant green smoothie.
- Lightly oil the grill. Using a metal spatula, place the tofu on the grill and cook for 2 minutes. Flip and grill for 2 minutes on the other side. Remove to a plate and let cool, then toss with the cilantro pesto and garnish with ½ cup sesame seeds, black or white. Serve at room temperature or refrigerate until ready to use.
Whether you just picked up some wild-caught salmon from the Co-op or have some frozen shrimp taking up space in the back of your freezer, now is the perfect time to grill up some goodness from the sea.
If you’re up for a bit of a grilling challenge, consider this crowd-pleasing paella recipe.
Just make sure to review the recipe a few times before getting started if you’ve never made paella before — the process does have a bit of a learning curve!
- A handful of wood chips, such as fruit or hickory (optional)
- One large pinch saffron
- 2 1/4 quarts low-sodium chicken broth
- 1/4 cup extra-virgin olive oil
- 2 pounds chicken thighs
- Salt and freshly ground black pepper
- 1 pound chorizo, cut into half-moons
- 1 medium onion, peeled and finely chopped
- 1 tablespoon minced garlic
- 4 cups short-grain rice, such as arborio
- 1 1/2 pounds jumbo shrimp, peeled, deveined, chopped
- 1 cup fresh or frozen peas
- 2 dozen littleneck clams, cleaned
- 2 tablespoons finely chopped parsley (optional)
- If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.
- In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted — or, in a pinch, an enameled Dutch oven.)
- Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.
- Light a charcoal grill with about a large cereal box’s worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.
- Bring the stock, paella pan, chicken, chorizo, and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top.
- Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, about 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.
Grilled Shrimp with Apple and Charred Scallions
The addition of apples to this grilled shrimp recipe gives it a Washington-state flair.
- 1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sweet smoked paprika
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 6 scallions
- 1 pound medium shrimp, shelled and deveined
- 1 granny smith apple—peeled, cored and julienned
- 1 tablespoon toasted sesame seeds
- In a small bowl, whisk 1/4 cup plus 1 tablespoon of the olive oil with the vinegar, lime juice, paprika and mustard. Season the dressing with salt and pepper.
- In a large saucepan of salted boiling water, blanch the scallions until bright green, about 1 minute. Drain the scallions, rinse under cold water and pat dry.
- Light a grill. Rub the scallions with 1/2 tablespoon of the olive oil and season with salt and pepper. In a bowl, toss the shrimp with the remaining 1 tablespoon of olive oil and season with salt and pepper.
- Grill the scallions over high heat until lightly charred, about 30 seconds per side. Grill the shrimp until lightly charred and white throughout, about 1 minute per side.
- In a medium bowl, toss the apple with 1 tablespoon of the dressing. Cut the grilled scallions into 2-inch lengths. Scatter the scallions and apple on a platter and arrange the shrimp on top.
- Drizzle the remaining dressing over the shrimp, sprinkle with the sesame seeds and serve.
Grilled Rosemary-Salmon Skewers
When it comes to salmon, sometimes less is more.
This recipe features a simple marinade that lets the flavor of the salmon do the talking.
- 2 teaspoons minced fresh rosemary
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 1-inch cubes
- 1-pint cherry tomatoes
- Preheat grill to medium-high.
- Combine rosemary, oil, garlic, lemon zest, lemon juice, and salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
- Oil the grill rack. Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.
Grilled Sea Scallops With Corn and Pepper Salsa
If you’re missing those fancy restaurant scallops, here’s a tasty recipe to try out at home.
For The Salsa
- 12 medium tomatillos, husks removed, roughly chopped (about 1 cup)
- 1 jalapeño, seeds and veins removed to lessen heat if desired
- 2 large ears fresh sweet corn, kernels removed (about 1 1/2 cups)
- 2 medium sweet red bell peppers, or a mixture of colors, finely diced
- 1 small red onion, finely diced
- 2 tablespoons lime juice
- Salt to taste
For the Scallops
- 12 large sea scallops (about 1 1/2 pounds)
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- Lime wedges, for garnish
- Cilantro sprigs, for garnish
- Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
- Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl.
- Stir in corn, bell peppers, onion, and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
- Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
- When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It’s O.K. to lift an edge to peek, but don’t try to turn the scallops until they have colored well or they’ll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes until cooked through.
- Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.
Fruits & Vegetables
Whether you’re looking for some side dishes to serve alongside grilled meat, or just want a little something to serve with fresh pasta, here are some tasty grilled fruit and veggie recipe to try out.
Grilled Fruit Kebabs
At some point, you’ve probably gotten to enjoy a beef or chicken kebab straight off the grill. But what about a fruit kebab?
Stone fruits such as peaches and plums are best for this recipe, though strawberries and melon are also a good option as long as you keep a close eye on them.
- 1 pound fresh ripe peaches and/or plums, pitted and cut into quarters
- 1 small pineapple (2-3 lbs.), peeled, cored, and cut into 2-inch cubes
- 1/2 cup ginger ale
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 tablespoon vegetable oil
- 1/4 cup brown sugar
- 1/4 teaspoon ground allspice
- 2 sprigs fresh thyme, stems removed
- Pinch of salt
- Pinch of cayenne pepper (optional)
- 6 metal or bamboo skewers (soak bamboo skewers in water before using)
- Prepare and preheat the grill.
- In a small bowl, whisk together the ginger ale, honey, orange juice, oil, brown sugar, allspice, thyme leaves, salt, and cayenne pepper, if using.
- Thread the fruit onto the skewers and place them on a rimmed sheet pan. Brush the fruit with some of the marinade.
- When the grill is hot, put the skewers on and grill on each side for 3-4 minutes, glazing the fruit with more marinade every couple of minutes.
Grilled Radicchio with Creamy Cheese
Have you ever looked at that fresh radicchio in our produce department and wondered what to do with it?
Here’s a recipe that chars the otherwise kind of bitter green into something charred and delicious.
- 2 heads Treviso radicchio, about 7 ounces (200 grams) each
- Olive oil
- Sea salt and freshly ground pepper
- 2 and 1/2 ounces (75 grams) creamy cow’s milk cheese, such as
- Normandy Camembert, Pierre Robert, or Brillat-Savarin
- 2 tablespoons balsamic vinegar
- Cut the radicchio heads into quarters and drizzle with olive oil, turning to lightly coat the pieces. Season with salt and pepper.
- Heat a gas grill to medium, or set a heavy cast-iron pan over medium heat. When it is hot, add the radicchio and cook, turning often, until it is soft, brown in color, and lightly charred, about 12 minutes.
- Cut the cheese into pieces.
- Transfer the radicchio to a serving dish. Top with pieces of the cheese and sprinkle with the balsamic vinegar. The heat of the radicchio will melt the cheese.
Grilled Fruit Salad
Here’s another option for grilled fruit salad, this time featuring strawberries, mangos, cantaloupe, and peaches.
Chopped mint adds a fresh punch of flavor. Bonus points if you grew the mint yourself from one of our starter plants!
- 2 ripened peaches, pitted and cubed
- 1/2 pint strawberries, hulled and halved
- 1 mango, peeled, pitted, cubed
- 1 cup cubed cantaloupe
- 1/2 cup toasted walnuts
- 1/4 cup coconut cream (the thickened cream on top of a can of coconut milk)
- juice of one lime
- fresh chopped mint, for garnish
- Thread the fruit onto skewers to make grilling easier.
- Preheat a gas or charcoal grill to medium heat.
- Grill the fruit for several minutes, until charred and lightly caramelized.
- Remove from heat and transfer to a bowl with the walnuts.
- Divide between plates.
- Whisk the coconut cream and the lime juice together and top the salad. Garnish with mint leaves.
Grilled Eggplant Steaks with Gremolata and Tomatoes
If you want to make grilled veggies the main course, consider this grilled eggplant steak recipe.
Zesty gremolata and sweet tomatoes provide this dish with a nice eggplant-parm inspired flair.
- 1 large or 2 medium/large eggplants – sliced into ½ inch -¾ inch thick slices ( see notes)
- olive oil, salt and pepper for grilling
- 3–4 tablespoons Gremolata (zesty Italian herb sauce)
- 1-pint cherry or grape tomatoes halved
- drizzle olive oil
- crumbled goat or feta cheese (optional)
- Preheat grill to medium-high.
- Slice eggplant into 1/2 inch thick slices. (If you are sensitive to bitterness, salt both sides and let sit for 15 minutes, then rinse with water and pat dry. ) Brush both sides with olive oil (and salt if not previously) and grill each side for 4 minutes, or until good grill marks appear.
- Stack in a baking dish or bowl and wrap up tightly in foil so they cook all the way through and become translucent.
- Toss the tomatoes with a pinch of salt, fresh herbs ( if you like) a little drizzle of olive oil. You can also just halve them and leave them plain- the Gremolata has plenty of flavor.
- Lay the eggplant steaks down on a serving dish. Spoon a little gremolata over each one. Top with the tomatoes.
- Add crumbled goat or feta if you like. Serve with cauliflower rice or quinoa a on the side.
Grilled Zucchini Ribbons with Lemon, Sea Salt, and Olive Oil
If you’re a fan of zucchini noodles, try out their grilled counterpart!
- 4 small zucchini (6 inches long, 1 inch thick)
- olive oil for brushing
- pinch sea salt and pepper
- 1 lemon, zest, and juice
- Preheat grill to medium.
- Using a mandoline or vegetable peeler, thinly slice the zucchini into long vertical ribbons.
- Brush both sides of the zucchini ribbons with olive oil, and grease the grill well.
- Lightly grill the zucchini ribbons, just 1–2 minutes each side, or until grill marks appear. While on the grill, season lightly with salt and pepper. Place in a bowl. Top with 2 teaspoons of lemon zest and a generous squeeze of lemon. Toss lightly. This is OK to serve at room temperature.
Grilled Corn on the Cob with Chipotle-Lime Rub
Here’s a BBQ classic with a little zesty flair.
If you don’t want to make the chipotle-lime rub, some tajin seasoning would be a great alternative.
- 6 ears of corn with husks
- 1/4 cup lime juice
- 1 teaspoon ground chipotle chile pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Peel back corn husks, but do not remove. Remove silks; rinse corn. Fold husks back around corn and tie with 100-percent cotton kitchen string to hold closed. Soak corn in enough water to cover 1 to 2 hours; drain.
- Grill corn, covered, over medium 30 to 35 minutes or until kernels are tender, turning once.
- Meanwhile, in a small bowl combine remaining ingredients.
- Remove string from corn and pull back husks. Tie husks with string to hold open. Brush corn with lime juice mixture.
Grilled Berries with Lemon and Thyme
Here’s a super simple recipe that transforms berries, lemon, and thyme into the perfect ooey-gooey topping for ice cream, pound cake, or any other homemade sweets.
- 6 ounces fresh blackberries- rinsed
- 6 ounces fresh raspberries- rinsed
- juice and zest of 1 lemon
- 1 tablespoon fresh lemon thyme, lightly chopped
- 1/2 tablespoon honey
- 1/2 tablespoon brown sugar
- 1/4 teaspoon butter
- pinch of sea salt
- Combine everything except butter in a bowl, and mix lightly.
- Stack 2 layers of aluminum foil, and top with butter pat. Fold up sides slightly. Pour fruit mixture into foil, and bring edges up, folding closed.
- Grill over medium flame for about 10 minutes.
- Spoon over ice cream, grilled pound cake slices, or even grilled fish.