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.
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.
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.
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.
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).
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.
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.
Soft-shell crabs plucked from the grill perfectly wilt tender mixed greens.
Top grilled tuna with herbed bulghur wheat, which can be made ahead and set aside while the rest of the meal is being prepared.