Sweet Summertime Grilled Vegetables

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Having a hard time getting your veggies? If you’re looking for a new, more interesting way to get in your five to nine servings of vegetables a day, here are some great summer ideas!!!

Summer Produce Grilled Sandwiches

Ingredients

  • 2 tablespoons olive oil, divided
  • 8 (½-inch-thick) slices eggplant
  • 2 (½-inch-thick) slices red onion
  • 1 large zucchini, cut lengthwise into 4 pieces
  • 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • 1 tablespoon white balsamic vinegar
  • 4 (2½-ounce) Ciabatta bread portions, cut in half horizontally
  • Cooking spray
  • 4 (1-ounce) slices provolone cheese, halved
  • 8 (¼-inch-thick) slices tomato
  • 8 basil leaves

Directions

  1. Preheat grill to medium-high. Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.
  2. Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.
  3. Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.
  4. Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill.
  5. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.

Yields 4 sandwiches, each one contains Calories 386, Fat 16.2 g, Protein 15.8 g, Carbohydrate 45.5 g, Fiber 6.4 g, Cholesterol 20 mg, Sodium 670 mg.

Romaine Wedge Salad Bacon Burger Wrap

Ingredients

  • 2 slices bacon
  • 8 good-sized leaves of Romaine
  • 10 ounces very lean ground beef
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chunky blue cheese dressing
  • 2 tablespoons diced red onion

Directions

  1. Cook the bacon until crisp and the fat has rendered, about 8 minutes; transfer to a plate. Pour off and reserve the bacon drippings, leaving enough in the skillet to coat it nicely.
  2. Slice 4 rounded chunks of Romaine (4 to 5 inches across) to make “bun” halves; set on a platter.
  3. Shape the ground beef into 2 burgers, each about 4 inches wide and 3/4 inch thick, and sprinkle both sides with salt and pepper. Put the bacon skillet over high heat, add the burgers and cook for 3 minutes; flip and cook for 3 minutes more for medium rare.
  4. Lay 1 Romaine leaf “bun” half cut-side up on each of 2 plates and top with a burger. Spoon 1 tablespoon of the dressing over each burger and top with 1 tablespoon of the onion. Crumble 1 piece of bacon over each burger and top with the remaining Romaine lettuce “bun” tops.

Portobello Mushroom Grilled Pizzas

Ingredients

  • ⅔ cup chopped plum tomato
  • ¼ cup (1 ounce) shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil, divided
  • ½ teaspoon finely chopped fresh or ⅛ teaspoon dried rosemary
  • ⅛ teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) Portobello mushroom caps
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • Cooking spray
  • 2 teaspoons chopped fresh basil

Directions

  1. Heat grill. Combine the tomato, cheese, ½ teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  2. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine ½ teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
  3. Spoon ¼ cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
  4. Variations: You can use a combination of vegetables and even a little turkey pepperoni to this to make a pizza with your favorite toppings.

Yields 4 sandwiches, each one contains Calories 83, Fat 3.5 g, Protein 5.4 g,
Carbohydrate 10 g, Fiber 2 g, Cholesterol 4 mg, Sodium 123 mg.

Grilled Lemon Zucchini with Basil and Capers

Ingredients

  • 1 tablespoon juice and 1 teaspoon zest from one lemon
  • 3 tablespoons extra virgin olive oil, plus more for brushing zucchini
  • ¼ cup chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons capers, rinsed, dried, and roughly chopped
  • 4 medium zucchini, sliced into ½-inch thick disks or quartered, lengthwise

Directions

  1. Combine lemon juice, olive oil, basil, and capers. Whisk to combine, season to taste with salt and pepper, then set aside.
  2. Preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate.
  3. Using a pastry brush, brush zucchini with olive oil on both sides, and season to taste with salt and pepper. When grill is hot, add zucchini slices and cook, covered, until zucchini is well-browned on one side, 4 to 5 minutes. Flip slices and cook, covered, until zucchini is well browned and tender, 3 to 4 minutes. Transfer zucchini to a serving platter, spoon vinaigrette over the top, and serve.

Serves 4.

Grilled Carrots with Soy Glaze

Ingredients

For the Glaze:

  • ¼ cup honey, local preferred
  • ¼ cup soy sauce
  • 1 tablespoon dark brown sugar
  • 1 teaspoon freshly minced garlic, about 1 medium clove
  • ½ teaspoon finely grated fresh ginger
  • ¼ teaspoon crushed red pepper flakes

For the Carrots:

  • 3 large carrots, peeled and cut into 3/4-inch slices on a bias
  • 2 tablespoons extra-virgin olive oil
  • 1 scallion, thinly sliced

Directions

For the Glaze:

  1. In a small bowl, whisk together honey, soy sauce, brown sugar, garlic, ginger, and crushed red pepper.
  2. Set aside.

For the Carrots:

  1. Toss carrot slices with oil in a medium bowl. Season lightly with salt.
    Preheat one side of the gas grill to medium high. Cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place carrot slices on cool side of grill. Cover and cook until tender all the way through, about 45 minutes, flipping carrots every 15 minutes for even browning.
  2. Brush carrots all over with glaze, cover grill, and continue to cook for 3 minutes longer.
  3. Transfer carrots to serving bowl, drizzle with additional glaze, garnish with scallion, and serve immediately.

Serves 4.

“Best Ever” Grilled Blue Cheese Burgers

Ingredients

  • 2 (1-ounce) slices sandwich bread, or whatever bread you have
  • 2 tablespoons fat-free milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 pounds lean ground sirloin
  • ½cup (2 ounces) crumbled blue cheese
  • Cooking spray
  • 8 hamburger rolls, halved

Directions

  1. Prepare grill. Place bread in a food processor; process 30 seconds or until finely ground. Place breadcrumbs in a large bowl. Add milk to breadcrumbs; toss with a fork to moisten. Add salt, pepper, and beef to breadcrumb mixture, stirring just until combined. Divide meat mixture into 16 equal portions, shaping each into a 3½-inch patty. Spoon 1 tablespoon cheese in the center of each of 8 patties; top each with 1 remaining patty, pinching edges to seal.
  2. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from heat; keep warm.
  3. Lightly coat cut sides of rolls with cooking spray; place cut sides down on grill rack, and grill 30 seconds or until toasted. Serve patties on toasted rolls with desired toppings.

Yields 8 servings, each one contains Calories 355, Fat 13 g, Protein 25 g, Carbohydrate 32 g, Fiber 1 g, Cholesterol 61 mg, Sodium 621 mg.