Your Best Grilling Recipes

[MISSINDI]

Warm weather is officially here and we had our first grilled, outdoor meal tonight. Spur of the moment, so it was just grilled chicken with roasted asparagus. Now that the season has sprung, what are your favorite grill recipes? I'll start with mine. :)

Grilled Pitas With Caramelized Onions & Goat Cheese
50 MINUTES
45 minutes to make
5 minutes to grill

4 tablespoons olive oil
2 jumbo onions (1 pound each), coarsely chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
4 (6-inch) pitas, sliced horizontally in half
6 to 7 ounces soft goat cheese, crumbled
1 tablespoon chopped fresh parsley leaves

In nonstick 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onions, sugar and salt, and cook 15 minutes, or until very soft, stirring frequently. Reduce heat to medium-low and cook 20 minutes longer, or until onions are golden brown, stirring frequently.
Prepare grill. In cup, stir remaining 2 tablespoons oil with tarragon and thyme. Brush cut sides of pitas with herb mixture; spread with goat cheese, then top with caramelized onions. Place pitas, topping side up, on grill over low heat, and cook 3 minutes, or until bottoms are crisp and topping is heated through. Sprinkle with parsley and cut each pita into 4 wedges to serve. Makes 8 servings.

[lindrusso]

Mmm...that looks good!

I love pizza on the grill and lobster on the grill.....mmmmmm.

As for specific recipes, I love these two salads from Cooking Light. Grilled veggies are the best! I think I usually sort of morph the two salads and use elements of each, depending on my mood. And I use my favorite veggies, not necessarily the ones in the recipes. My favorites - mushrooms, peppers, asparagus, tomatoes, zucchini, red onion and sometimes potatoes.


* Exported from MasterCook *

Roasted-Vegetable Pasta Salad with Grilled Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
VEGETABLES:
1 1/2 cups julienne-cut yellow squash
1 1/4 cups julienne-cut carrot
1 cup vertically sliced onion
1 cup julienne-cut zucchini
1 cup julienne-cut red bell pepper
CHICKEN:
4 4-ounce skinned, boned chicken breast halves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
cooking spray
VINAIGRETTE:
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove -- crushed
REMAINING INGREDIENTS:
8 cups cooked ziti (about 6 cups uncooked short
tube-shaped pasta)
2 tablespoons fresh basil
16 cherry tomatoes -- halved

Preheat oven to 450º.

To prepare vegetables, combine first 6 ingredients in a roasting pan; toss gently to coat. Bake at 450º for 20 minutes.

To prepare chicken, sprinkle chicken with dried basil and oregano.

Prepare grill.

Place chicken on a grill rack coated with cooking spray; cook 4 minutes on each side or until chicken is done. Cool; cut into 1/4-inch-wide strips.

To prepare vinaigrette, combine vinegar and next 6 ingredients; stir with a whisk.

Combine roasted vegetables, chicken, vinaigrette, pasta, fresh basil, and tomatoes in a large bowl; toss gently to coat. Yield: 6 servings (serving size: 2 cups).

Calories 422 (15% from fat); Fat 7.2g (sat 1.2g, mono 4.3g, poly 1.3g); Protein 27.7g; Carb 61.1g; Fiber 5.5g; Chol 44mg; Iron 4.1mg; Sodium 494mg; Calc 52mg.

Source:
"Cooking Light, July/August 1999."



* Exported from MasterCook *

Summer Vegetable Salad with Grilled Bread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 teaspoon salt
1/8 teaspoon black pepper
1 clove garlic -- minced
Salad:
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic -- minced
4 (1-ounce) slices diagonally cut day-old French bread -- (about 1 inch thick)
1/8 teaspoon black pepper
2 large tomatoes -- cored, cut in half crosswise, and seeded
1 red bell pepper -- quartered
1 yellow bell pepper -- quartered
1 red onion -- cut into 1/2-inch-thick wedges
Cooking spray
3 cups (1/4-inch) sliced zucchini -- (about 1 pound)
3 cups (1/4-inch) sliced yellow squash -- (about 1 pound)
1 cup canned cannelini beans or other white bean -- rinsed and drained
1 tablespoon chopped fresh basil -- or 1 teaspoon dried basil
1 tablespoon chopped fresh thyme -- or 1 teaspoon dried thyme
1/2 cup (2 ounces) crumbled feta cheese

To prepare dressing, combine first 6 ingredients in a small jar; cover tightly, and shake vigorously.

Prepare grill.

To prepare salad, combine 1 1/2 teaspoons oil and 1 garlic clove in a small bowl. Brush one side of each bread slice with garlic mixture; sprinkle with 1/8 teaspoon black pepper. Grill bread 4 minutes on each side or until golden brown. Cool; cut toast into 1/2-inch cubes.

Place the tomatoes, bell peppers, and onion in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 6 minutes on each side or until tender. Remove from basket. Place zucchini and yellow squash in basket. Place basket on grill rack; grill for 6 minutes on each side or until tender. Combine the vegetables; cool.

Coarsley chop vegetables; place in a large bowl. Add the dressing, toasted bread cubes, beans, basil, and thyme; toss to coat. Divide salad evenly among 6 plates; sprinkle with cheese. Serve immediately. Yield: 6 servings (serving size: 1 2/3 cup salad and 4 teaspoons cheese).

Calories 240 (30% from fat); Fat 7.9g (sat 2.3g, mono 3.6g, poly 1.4g); Protein 9.3g; Carb 35.9g; Fiber 5g; Chol 8mg; Iron 3mg; Sodium 685mg; Calc 118mg.

Source:
"Cooking Light, July 2001, page 164."

[Goin' Coastal]

We had a big green salad tonight topped with grilled chicken breast. Always tastes great on a warm evening!