Serves 4-6 / If you can't find baby vegetables, use larger ones and cut into 2-inch pieces. Prep tip: If you have time, salt the eggplant and squash; leave in a colander for 30 minutes to draw out extra moisture, then rinse and pat dry. Serving tip: Great with Grilled Pita Bread. View recipe.
This all-purpose marinade is great for grilling just about anything and totally simple to prepare. View recipe.
All you need is four ingredients to prepare this flavorful pita bread that makes a great accompaniment to grilled veggies or fish. View recipe.
Serves 4 / Serve these decadent grilled bananas alone, as a side to a tropical meal such as Caribbean jerk chicken, or to finish a Mexican dinner. You can also omit the butter and brown sugar altogether to save on fat and calories. If the halved bananas are difficult to handle, grill them on one side only; another option is to leave the peel on, grill, and remove peel after grilling, especially if the bananas are a bit too soft. View recipe.
Serves 4 (makes one 9-inch pizza) / Prep tips: Making ricotta is dead simple; leftovers are great on crackers. Of course, purchased ricotta would be fine, too. Whole flaxseeds provide a delectable crunch and added fiber; you could also use sunflower seeds. The combination of hot, creamy, cool, and crunchy is heavenly. View recipe.
Serves 6-8 / This salad of greens and delectably charred onions makes a perfect accompaniment to meat, chicken, or fish dishes.
View recipe.
Serves 6-8 / Shish kabobs, traditional favorites usually made with sirloin steak, can be easily adapted. Quality metal skewers with notches are worth the extra cost; these will keep food from twisting every time you turn the kabobs on the grill. View recipe.
Serves 8 / Meaty, rich-tasting portobellos are fast becoming a vegetarian staple in fine restaurants. Serve alone or between slices of toasted sourdough Prep Time: 5 Minutes Cooking Time: 10 Minutes. View recipe.
Serves 6 / Ingredient tip: Long, slender Japanese eggplant are lovely, but this side dish also works well with regular eggplant (slice crosswise into disks) or zucchini (slice lengthwise). Use leftover vinaigrette as a tasty salad dressing or marinade for fish. View recipe.
Makes three 9- to 10-inch crusts or thirty 2-inch crusts / All-purpose flour gives the dough a light, silky quality; whole-wheat flour adds fiber and nutrients. Prep tip: This is a snap to make in a stand mixer fitted with a dough hook, but you can certainly do it by hand. View recipe.
Serves 4 / Marinated baked tofu updates this classic sandwich, making it healthier and easier to prepare over any heat source. You can assemble sandwiches at home; wrap each in foil, keep cool, and transport to camp, ready to grill. Serve with coleslaw or fresh fruit. View recipe.
Serves 6 / Serving tip: Accompany with baby bok choy that's been sliced lengthwise, brushed with olive oil, and grilled for 10 minutes until lightly charred. View recipe.
Serves 4 / Tuna is a great fish for grilling—its meaty texture holds up well on the grill, and it looks beautiful under a spoonful of green olive tapenade. View recipe.
Serves 4 / Use a cast-iron skillet or broiler pan if you prepare this on the grill so that veggies don't fall through the grate. This dish can also be prepared on the stove using a frying pan and any mild-flavored fish. View recipe.
Makes 16 / Citrus-flavored, bite-size appetizers. Prep tip: Because it’s a little tricky to transfer loaded crusts to the grill one at a time, assemble these little pizzas on a metal screen or rack that can go directly on the grill. View recipe.
Serves 4 / Prep tips: Don't use mushy fruit—it won't stay on the skewers. Flat or angled skewers work best for even cooking. View recipe.
Serves 4 / Sardines provide a rich source of heart-protective omega-3 fats, with an added bonus of calcium from the small bones. Fresh sardines are becoming more widely available. They taste completely different from any canned sardines you have ever tried. View recipe.
Serves 4 / At Suna, Carillo uses rocoto, a very hot Peruvian pepper, so he cooks it five or six times to end up with a mild sauce. Less-hot jalapeños need only three or four cooking rounds—or fewer if you like a spicier sauce. View recipe.
Serves 4 / Turkey and egg both provide tryptophan, and you'll find much-needed magnesium in the greens and sunflower seeds. Turkey tends to be more fragile and may stick to the grill due to its low fat content, so oil the grate before heating, or use foil. View recipe.
Serves 4 / Looking for a new way to dress up grilled chicken? This is it—a wonderfully balanced meal that both adults and kids enjoy. We often use traditional basil pesto with this, but it is also great with cilantro-based pesto and even artichoke pesto. View recipe.
Serves 4 / Turkey and blueberries may seem an unlikely combination, but give this unique burger a try and you’ll be pleasantly surprised. Blueberries are a great source of antioxidant phytochemicals; flax adds additional fiber and essential fats; and both ginger and parsley are excellent for digestion. Served on English muffins with a side of fresh fruit, these taste good enough for breakfast! View recipe.
Serves 4 / Featuring yogurt in the chicken coating and dipping sauce, this Indian-spiced dinner dish offers a good dose of calcium. Prep tip: Increase heat by adjusting spice amounts to taste. Serving tip: Great with brown rice. View recipe.
Serves 4 / Look for canned chipotles in adobo sauce in the Latino foods section of your store; these smoky chipotles also are delicious added to omelets or puréed and added to bean soups. View recipe.
Serves 4 / Serving tip: Place atop a mound of arugula tossed with olive oil and lemon juice. View recipe.
Serves 4 / Colorful rosemary blossoms, cubes of fresh mango, and crisp jicama make this easy salad elegant. If grilling is not an option, bake or broil chicken breasts instead. View recipe.