Summer BBQ Recipes

I so look forward to going to the farm stand every week and picking out all the beautiful veggies to grill for dinner. These veggies are my go-to on the grill all summer. The prep is so easy, and they all taste amaaazing grilled.

Ingredients:

  • Tomatoes
  • Corn
  • Portobello mushrooms
  • Shishito peppers
  • Zucchini
  • Potatoes
  • Simple salad w/ dressing – Both the tomato salad and green salad have this dressing on top. Soak tomatoes for 15-20 minutes in dressing before serving.  (find recipe here)

Process for Dill Cucumbers:

  1. Chop 1 large cucumber
  2. Mix 1/3 cup chopped dill, 1/2 cup white vinegar, 1/3 cup olive oil and sea salt together
  3. Let sit for 45 min before eating

Process for Portobello Mushrooms and Corn:

  1. Turn grill on medium heat (make sure it’s clean)
  2. Clean mushrooms and take off stems
  3. Drizzle olive oil and sea salt to taste to the inner part of the mushroom, then squeeze a little lemon on top. No need to add the cap of the mushrooms, you keep them on the same side when grilling.
  4. Place on grill for 10 minutes next to the corn in the husk . Yes…Keep the husk on, it makes the corm taste so much better.
  5. Rotate the corn a few times throughout the 10 minutes. Pull the husk back and eat as is. It literally doesn’t need anything it’s so sweet naturally.

Process for Shishito Peppers:

  1. Rinse, dry then add to grill as is for 8 minutes and rotate every few minutes until they start to brown.
  2. When browned take off the grill and drizzle olive oil, sea salt and a little lemon to taste.

Process for Zucchini:

  1. Rinse then slice the long way in wedges.
  2. Drizzle olive oil and sea salt to taste.
  3. Add to grill for 8-10 minutes until brown.

Process for Potatoes:

  1. Boil until potatoes are soft and you can easily stick a fork into them (about 5-6 minutes).
  2. Drizzle olive oil and sea salt to taste.
  3. Toss and enjoy!

 

 

 

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