This healthy pizza is ready in 20 minutes. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, hummus, squash and feta to the grill. Oil the grill rack. Transfer the crust to the grill. wrap up the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the hummus and top with the squash and the feta....
Use corn tortillas for their toasty flavor and hearty texture, which stands up perfectly to the grill. Plus, they generally have negligible amounts of sodium. Brush peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon salt. Photo: Jacob Fox Brush pork tenderloin with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the vegetables until tender and lightly charred, about 4 minutes per side. Let the pork rest for 5 to 6 minutes....
Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl. Add mushroom caps and turn to coat. Remove the mushrooms from the bowl. Add white beans; stir to coat. Place the mushroom caps gill-side up on the grill with peppers, onion and zucchini. Turn the mushrooms gill-side up again. Fill each with 1/4 cup cheese and grill until the cheese is melted, about 1 minute more. Chop peppers, onion and zucchini and add to the bowl with the beans; toss to combine....
This simple grilled red snapper recipe has clean flavors and a nice char from the grill. It’s well-seasoned but not overly spicy. Serve with grilled veggies or a green salad to make it a meal. Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer Pair this with a fresh antioxidant-rich green salad, fiber-filled whole-grain side and grilled vegetables. Keep reading for our expert tips on how to choose your red snapper, other cooking variations and more!...
Asparagus and zucchini are quick and easy to grill and pair nicely with the salmon. Brush zucchini and asparagus with 2 tablespoons vinaigrette and sprinkle with 1/8 teaspoon each salt and pepper. Drizzle salmon with 2 teaspoons vinaigrette and sprinkle with the remaining 1/8 teaspoon each salt and pepper. Photo:Jacob Fob Place the vegetables and the salmon pieces, skin-side down, on the grill. Grill the vegetables, turning a few times, until tender, 6 to 8 minutes....
Grilling a large salmon fillet is a surefire way to wow guests at the table. It’s also easier than grilling individual fillets and adds a little insurance against overcooking. Cut onion into 8 wedges, leaving root end intact. Place onion and peach wedges in a medium bowl; drizzle with oil, and toss gently to coat. Arrange onion and peach wedges over hot coals on oiled grill rack (over direct heat)....
This quick and simple recipe pairs grilled salmon with a sweet and nutritious blueberry sauce. Serve it with steamed snap peas for a colorful and great-tasting meal. Add the blueberries, vinegar, brown sugar, ginger, and lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce has thickened and reduced to 1 cup. Meanwhile, rinse salmon; pat dry with paper towels. Lightly coat the salmon with cooking spray; sprinkle with salt and pepper....
Sometimes simple is best! Rinse fish; pat dry with paper towels. In a small bowl, stir together thyme, garlic powder, 1/8 teaspoon salt and cayenne pepper. Sprinkle tops of fillets evenly with seasoning mixture. For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat....
Skip green peppers, though, as they may be too bitter for this dish. Oil the grill rack. Sprinkle salmon with 1/4 teaspoon salt and pepper. Photo: Carson Downing Remove from heat and let cool slightly. Coarsely chop the bell peppers and onions and mince the jalapeno (remove seeds if desired). Whisk lime juice, oil, agave and the remaining 1/4 teaspoon salt in a large bowl. Add cilantro, capers and the vegetables and toss to combine....
This recipe is so beautiful and yet so simple to prepare–it’s perfect for entertaining. Put it on the grill for 10 minutes and you’re done! Transfer to a small bowl and stir in oil. Check the salmon for pin bones and remove if necessary (see Tips). Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil....
Grilling gives these shrimp tostadas a boost of smoky flavor. Skewering the shrimp prevents them from falling through the grates while getting even char on each side. Toss shrimp with 1 tablespoon oil, chile-lime seasoning and garlic powder in a large bowl. Photo: Jason Donnelly Thread onto four 12-inch metal skewers. Brush both sides of each tortilla with the remaining 1 tablespoon oil. Grill the shrimp until lightly browned and cooked through, flipping once, about 4 minutes....
Grilled onion does double duty in this quick, summery steak salad. Brush onion and corn with 1 tablespoon oil. Season steak with 1/4 teaspoon each salt and pepper. Photo: Photographer: Rachel Marek, Food stylist: Annie Probst Oil the grill rack. Grill the onion and corn, flipping occasionally, until soft and lightly charred, about 8 minutes. Transfer the steak to a cutting board and let rest for 5 minutes. Cut the kernels from the corn....
Sturdy country-style bread works best for this healthy tuna sandwich recipe with watercress and chili-mayo. Serve with grilled bell peppers drizzled with extra-virgin olive oil and vinegar and a glass of Sauvignon Blanc. Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/2 teaspoon chili powder and salt. Grill the tuna, turning once, until cooked through, 4 to 6 minutes per side. Transfer to a clean cutting board....
