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recipes for grilled fruit and veggies

Grilled Balsamic Zucchini

Makes 4 servings  •  Prep time 10 minutes  •  Cook time 7-10 minutes

Marinade

Zucchini

  • 3 zucchini, cut lengthwise into four planks of roughly equal thickness
  • 2 tbs. chopped fresh basil

This recipe first appeared in “How to Cook Zucchini: 5 Recipes from Rebecca Katz.” Photo: Andrea D’Agosto. Recipe developer: Rebecca Katz.

  1. Preheat a grill to medium-low and lightly oil the grate.
  2. In a small bowl, combine the marinade ingredients. Brush both sides of the zucchini with the marinade.
  3. Cook the zucchini on one side for three to four minutes or until lightly brown. Turn and cook for three minutes more.
  4. Transfer to a platter and drizzle with the remainder of the marinade. Garnish with the chopped basil and serve.

Grilled Pepper Salad

Grilled pepper salad

Makes 4 servings  •  Prep time 5 minutes  •  Cook time until skin has blackened  •  Rest time approx. 3 hours

  • 2 red peppers
  • 2 yellow peppers
  • 1 garlic clove, coarsely sliced, or 1 tsp. garlic oil
  • Sea salt
  • 1 tbs. coarsely chopped fresh flat-leaf parsley
  • 4 tbs. extra-virgin olive oil

This recipes first appeared in “Celebrating Vegetables With the “Godfather of Italian Gastronomy.” Photo: Laura Edwards. Recipe developer: Antonio Carluccio.

  1. Blacken the peppers over a charcoal grill or in a very hot oven (425 degrees F). When the skin has blackened, remove the peppers and allow to cool.
  2. After the peppers have cooled, remove the skin and seeds, retaining any juices, then slice into strips approximately 1 inch wide.
  3. To the peppers and their juices, add the garlic or garlic oil, salt, parsley, and olive oil; mix well. Leave for a few hours to allow the flavors to develop, and eat as part of an antipasto.

Tip: To make this dish even more flavorful, add other fresh herbs, such as basil or thyme.

Grilled Corn and Quinoa Salad

grilled corn and quinoa salad

Makes 4 servings  •  Prep time 15 minutes  •  Cook time 30 minutes

  • 1 ½ cups water
  • 1 cup dry quinoa, rinsed and drained
  • 4 ears sweet corn
  • 5 tbs. avocado oil, divided
  • 1 tsp. sea salt, plus more to taste
  • ½ tsp. freshly ground black pepper, plus more to taste
  • ¼ cup lime juice
  • 2 large jalapeños, seeded and minced
  • 1 clove garlic, minced
  • 2 large tomatoes, chopped
  • ¼ cup toasted pine nuts or pepitas

This recipe first appeared in “6 Vegan Grill Recipes.” Photo: Andrea D’Agosto. Recipe developer: Robin Asbell.

  1. Bring the water to a boil in a small pot. Add the quinoa and return to a boil, then reduce heat to low and cover. Cook for 15 minutes, until the water is absorbed and the grain is tender. Let cool while you prepare the corn.
  2. Preheat the grill to high. Shuck the corn, brush off the silk, and place the ears in a large bowl. Brush the corn with 1 tablespoon of the ­avocado oil, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper.
  3. When the grill is hot, oil the grate with 2 tablespoons of avocado oil. Grill the corn, turning with tongs every couple of minutes, until the corn is tender and browned in spots on all sides, about 10 minutes total. Transfer back to the bowl and allow to cool.
  4. Use a knife to cut the kernels off the ears and into the bowl. Add the quinoa and stir to combine.
  5. In a small bowl, whisk the remaining 2 tablespoons of avocado oil with the lime juice, then stir in the jalapeños and garlic. Pour over the corn and quinoa mixture.
  6. Add the tomato and pine nuts and stir to mix. Add more salt and pepper to taste, then serve immediately or cover and refrigerate for up to three days.

Spinach Salad With Grilled Portobellos

grilled mushroom salad

Makes 2 as a main dish, 4 as a side salad  •  Cook time 6-10 minutes

  • 2 tbs. sherry vinegar
  • Juice of 1 lemon
  • 2 tbs. extra-virgin olive oil
  • Salt and pepper to taste
  • 2 large portobello mushroom caps (stems removed)
  • 6 cups spinach (5 ounces), washed and trimmed
  • ½ cup thinly sliced red onion
  • ⅓ cup toasted pistachios, lightly chopped
  • 4 ounces crumbled blue cheese

This recipe first appeared in “How to Eat More Mushrooms: 4 Creative Recipes.” Photo: Terry Brennan. Recipe developer: Betsy Nelson.

  1. Mix the sherry vinegar, lemon juice, olive oil, and salt and pepper together, then marinate the mushroom caps in this mixture for a half hour.
  2. Remove mushrooms from the marinade and then reserve the marinade.
  3. Heat a grill pan, or an electric or gas grill, and grill the mushroom caps for three to five minutes on each side. When they are beginning to soften, remove from the grill and slice into thin strips, about 1/4 inch.
  4. Toss the mushroom slices in the reserved marinade, then toss with the remaining salad ingredients, except the cheese.
  5. Top with crumbled blue cheese.

Tip: For variety, try different greens, nuts and cheeses (such as romaine, pecans and shredded cheddar, or baby field greens, toasted sliced almonds and chèvre).

Grilled Watermelon and Cucumber Salad

grilled watermen salad

Makes 6 servings  •  Prep time 10 minutes  •  Cook time 20 minutes

  • 1 small watermelon (about 5 to 6 lb.)
  • 3 tbs. lemon juice
  • 3 tbs. extra-virgin olive oil
  • 1 tbs. honey
  • 1 medium cucumber, seeded and chopped
  • ¼ cup chopped red onion
  • ½ cup julienned fresh basil
  • ½ tsp. coarse salt

This recipe first appeared in “6 Vegan Grill Recipes.” Photo: Andrea D’Agosto. Recipe developer: Robin Asbell.

  1. Preheat the grill to medium-high.
  2. Cut the melon in half, then cut the halves into 1-inch slices and place on a platter.
  3. In a medium bowl, whisk the lemon juice, olive oil, and honey. Brush the melon slices with the dressing. Reserve remaining dressing.
  4. When the grill is hot, oil the grate.
  5. Grill melon slices until marked, about two to three minutes per side. Transfer to the platter.
  6. When the melon is just cool enough to handle, cut off the rind and cube the flesh.
  7. In a large bowl, place the watermelon, cucumber, red onions, and basil.
  8. Drizzle the remaining lemon dressing over the watermelon mixture, sprinkle with coarse salt, and toss to coat. Serve immediately.

Tip: Seed your cucumber in a snap: Cut it in half lengthwise, then press a spoon into the seed channel in the center and gently scoop out the seeds.

Grilled Sesame-Soy Green Tomatoes

grilled green tomatoes

Makes 4 servings  •  Prep time 10 minutes active, plus 30 minutes inactive for marinating  •  Cook time 10 minutes

  • 1 lb. green globe or beefsteak tomatoes
  • 2 tbs. rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp. honey
  • 1 tbs. toasted sesame oil
  • 1 tbs. avocado oil
  • 2 tsp. soy sauce, tamari, or coconut aminos
  • 2 tbs. toasted sesame seeds
  • 2 scallions, thinly sliced

This recipe first appeared in “6 Summer Tomato Recipes.” Photo: Terry Brennan. Recipe developer: Robin Asbell.

  1. Slice the tomatoes into ¼-inch-thick rounds. Place in a large bowl.
  2. In a small bowl, combine the rice vinegar, garlic, honey, sesame oil, avocado oil, and soy sauce. Whisk to mix well, then pour over the tomatoes, turning gently to coat. Marinate for half an hour at room temperature, or refrigerate for up to two hours.
  3. Preheat the grill on high. If using charcoal, light the coals and wait until they’re coated with white ash, then cover the grill and preheat for 15 minutes.
  4. Use tongs to lift the tomato slices out of the marinade, shaking off excess and reserving the marinade.
  5. Place the tomato slices on the hot grate and cook for about two to three minutes per side until softened but not falling apart.
  6. Transfer to a platter, top with the remaining marinade, sesame seeds, and scallions, then serve.

Grilled Corn With Ancho-Lime Mayo and Cilantro

Grilled corn with ancho lime maya and cilantro

Makes 6 ears of corn  •  Prep time 10 minutes  •  Cook time 15 to 20 minutes

Spicy Mayo

  • ½ cup mayonnaise
  • 1 tbs. lime juice
  • 1 tsp. ancho chili powder

Corn

  • 6 ears corn, shucked
  • 2 tbs. butter, cut into 6 pats
  • 1 tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • ⅓ cup cilantro leaves, chopped

This recipe first appeared in “Campfire Cuisine” and is excerpted from Dirty Gourmet: Food for Your Outdoor Adventures. Copyright April 2018 by Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan. Published April 1, 2018, by Skipstone, an imprint of Mountaineers Books. Reprinted with permission. Photo: Dirty Gourmet.

  1. Make the spicy mayo: In a small bowl, thoroughly mix the mayonnaise, lime juice, and chili powder.
  2. Spread a pat of butter on each ear of corn and sprinkle with salt and pepper, then wrap them individually in aluminum foil.
  3. Place a grate over the campfire or grill. If making over a campfire, adjust the fire so there are medium flames licking the underside of the grate. Grill the corn for about 15 minutes, rotating several times.
  4. Unwrap an ear and check for doneness: Corn is ready when the kernels have a little give to them; you may have to taste test the ear to be sure. It’s OK if you get a few charred spots.
  5. Slather the corn with spicy mayo and sprinkle with cilantro. Add an extra dash of chili powder if desired. Serve.

Grilled Butternut Squash Tacos

squash tacos

Makes 4 servings  •  Prep time 15 minutes  •  Cook time until tender

Squash

  • 1 butternut squash, about 1 ½ pounds, peeled, seeded and cut into ¼-inch slices
  • 4 thick slices red onion
  • 1 tbs. olive oil
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • ½ tsp. salt
  • Cayenne pepper to taste

Toppings

  • 6 radishes, thinly sliced
  • ½ cup shredded napa cabbage
  • ¼ cup chopped fresh cilantro
  • ½ cup crumbled Cotija cheese or feta cheese
  • 8 corn tortillas

This recipe first appeared in “Winter Squash: Recipes, Techniques, and More.” Photo: Terry Brennan. Recipe developer: Betsy Nelson.

  1. Heat a grill pan or grill.
  2. Toss the sliced squash and onion with the olive oil and spices, and cook until just tender.
  3. Serve in tortillas and add fresh toppings.

Grilled Peaches With Almond Cream

grilled peaches with cream

Makes 8 servings  •  Prep time 10 minutes  •  Cook time 15 minutes

  • 3 ¼ cups water, divided
  • 1 cup slivered almonds
  • ¼ cup maple syrup
  • 2 tbs. refined coconut oil
  • 1 pinch sea salt
  • 1 tsp. lemon zest
  • 4 large peaches, halved and pitted
  • Avocado oil for the grill
  • Ground cinnamon to taste
  • Fresh mint sprigs, for garnish

This recipe first appeared in “6 Vegan Grill Recipes.” Photo: Andrea D’Agosto. Recipe developer: Robin Asbell.

Prepare the Grill

  1. Preheat the gas grill to high, or build an indirect fire in the charcoal grill: Pile the coals on one side so you have a hot side for searing and a cool side where you can cook the delicate peaches.

Almond Cream

  1. In a small pot, bring three cups of water to a boil, then add the almonds.
  2. Boil the almonds for five minutes. Drain the almonds in a wire mesh strainer.
  3. In a high-speed blender, place the drained almonds, remaining ¼ cup water, maple syrup, coconut oil, and salt. Secure the lid and blend, scraping down the sides as needed, until the mixture is creamy.
  4. Add the lemon zest and blend to mix.
  5. Pour into a small bowl.

Cooking

  1. When the grill is hot, oil the grate, then place the peaches, cut side down, on the cooler side of the grate.
  2. Turn the peaches every two minutes for about six minutes, finishing with the cut side up.
  3. When the peach juices are bubbling, spoon a heaping tablespoon of almond cream into each one. Leave the peaches on the grill just long enough to warm the almond cream, about another minute or two.
Experience Life magazine
Experience Life Staff

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