Fire up the grill and savor the summer with these healthy, seasonal grilling recipes.

Butterflying the chicken -- splitting each piece in half and fanning it open like a book -- creates two layers. They make tasty "sandwiches" with tomato and basil.

Here's an alterna-patty that slashes calories but not flavor.

Grilling peaches deepens their natural sweetness, and when they're paired with prosciutto, it's an unbelievable flavor trifecta: sweet, smoky, and salty. Fresh basil gives the side dish a fragrant edge.

These clever pouches caramelize fruit in their juices. Presto! Single-serving crisps without turning on the oven.

Use some wooden skewers to thread shrimp seasoned with salt, pepper, and olive oil; others hold summer peppers and cherry tomatoes. Chimichurri sauce helps bring all the flavors together.

Experiment with your own combo of vegetables and oozy cheese. (We like asparagus and fontina.)

A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce.The trick to grilling polenta is knowing when to flip it. Wait until the entire piece can be lifted off the grates cleanly with a metal spatula. This way, the crisp surface won't stick to the grill.

Ten ears of corn should make about five cups of grilled kernels. Scallions and mint add color and flavor.

Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.

You can cook an army's worth of these space savers at once. Soak wood skewers in water for 30 minutes before grilling. Grill skewers over medium-high heat. (Recipes make four skewers each.)

Artichoke + Crusty Bread: Skewer two 15-ounce cans artichoke hearts (drained) and 2 1/2 cups torn crusty bread. Generously drizzle with olive oil and season with salt and pepper. Grill, turning, until lightly charred, 2 to 3 minutes.

Eggplant + Bell Pepper: Skewer 1 diced eggplant and 1 diced bell pepper. Generously drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 8 to 9 minutes. Sprinkle with red-pepper flakes.

Potato + Celery + Onion: Skewer 8 ounces boiled and halved small potatoes, 2 stalks celery (peeled and cut into chunks), and 1 red onion (cut into wedges). Drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 7 to 8 minutes. Sprinkle with minced fresh chives.

Tomato + Bocconcini: Skewer 1 1/2 pounds cocktail tomatoes. Drizzle with olive oil and season with salt. Grill, turning, until bursting and charred, 4 to 5 minutes. Add 1 to 2 bocconcini to skewer end and grill, 30 seconds more. Sprinkle with fresh oregano.

Scallion + Mushroom: Skewer 5 ounces trimmed mixed mushrooms and 4 scallions (cut into 3-inch pieces). Drizzle with olive oil and season with salt and pepper.Grill, turning, until tender and lightly charred, 3 to 4 minutes.

Cooked over an open flame, stone fruits take on a satisfying, smoky crust.

Using agave nectar in the glaze helps balance the heat of the Chinese mustard. You can adjust the amount of mustard to make the flavor more or less fiery.

In this Vietnamese- and Thai-inspired recipe, melon and cucumber are the cool contrast to sliced chile and grilled pork (chicken works, too).

Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. Here they are accompanied by a spread of pureed cannellini beans for added protein -- and flavor.

One of the best ways to prepare sea scallops is also one of the easiest. Simply season them with salt and pepper and grill to sweet, smoky perfection.

Fresh sprigs of oregano elevate simple preparations like grilled whole trout. Lemons, a sprinkling of salt, and a drizzle of olive oil help to balance the flavors.

Break your mayonnaise habit by slathering this fiery spread on sandwiches. Roasting brings out the sweetness of bell peppers, and chipotle pepper turns up the smoky-spicy quotient.

Try grilling butterfish at your next outdoor bash. The fish are aptly named; they're smooth and buttery with fine, flaky white flesh and little fat.

When grilled, marinated bell peppers and onions caramelize into juicy, sweet vegetables.

Top grilled chicken with a homemade tomatillo salsa. Spanish for "little tomatoes," tomatillos are most delicious in their green state.

If your experience with calamari is limited to the deep-fried or boiled preparations, this grilled version will be a revelation.

Grape leaves prevent the fish from sticking to the grill while keeping it tender and moist.

This upgraded version of a classic grilled-chicken sandwich packs in a heart-healthy avocado spread and antioxidant-rich veggies.

Tangy parsley-speckled yogurt marinade both flavors and tenderizes succulent grilled swordfish.

These skewers are based on traditional panzanella -- an Italian bread salad -- but the ingredients are grilled to intensify their flavor.

Salting the eggplant removes some of its water, which makes for better grilling.

Serve this Southwestern salad on its own or as a relish to accompany a main dish.

Grill shrimp using 8-inch wooden skewers and top with a relish made from green tomatoes, which have a lower sugar content and a slightly sour taste.

Celebrate the season with grilled artichokes topped with raw tomato compote.

A two-level fire ensures crisp skin and moist, evenly cooked meat. To create two levels of heat in a charcoal grill, spread some of the hot coals in a thin layer over half of the grill and pile the remaining coals on the other side.

Tart citrus, hot jalapeno, and assertive cilantro wake up grilled sirloin steak.

Fresh sprigs of oregano elevate simple preparations like grilled whole trout.

In this dish, tofu shows its smoky side and grilled shrimp takes on the spicy and sweet flavors of honey, ginger, and chili paste.

Grilling ears of corn in the husks before cutting off the kernels gives the resulting wraps a smoky-sweet taste.

The modest sardine turns into a delectable appetizer when grilled with salt, pepper, and a brush of olive oil. The oil delivers omega-9s, which, like omega-3s, lower "bad" cholesterol.

Grill fragile fillets with the seasonal vegetables for all-in-one meal.

Think beyond beef with these healthier swaps.

Quinoa-Feta Burgers

Sharp Cheddar and Tomato Burgers

Salmon Burgers with Yogurt-Tartar Sauce

Soft-shell crabs plucked from the grill perfectly wilt tender mixed greens.

This grilled dish gives you a healthy combination of whole grains, vegetables, and protein.

This protein-packed grilled fish is delicious on its own or with a wheat berry salad.

Add greens topped with lime juice and olive oil to grilled chicken. The dressing echoes the chicken's marinade and ties the dish's flavors together with minimal calories.

Top grilled tuna with herbed bulghur wheat, which can be made ahead and set aside while the rest of the meal is being prepared.

Top organic chicken with a blend of spices, watercress, and avocado for a healthy salad.

Mangoes are perfectly suited to grilling -- their flesh is sturdy enough to stand up to a good charring.

Vegetables with a high water content cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily. You can cook the zucchini and summer squash at the same time as you cook the chicken.