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5 Healthy Vegetarian Summer Grilling Recipes

It’s the time of year again! Summer, grilling, pool parties and sunshine! Eating healthy is especially easy in the summer, as the sun is hot, and eating rich-creamy dishes will make you feel sluggish. The grill can be your bikini-bodies best friend. And often, the grill just means hamburgers and hot dogs. If you’re looking for light, meat-free dishes to spice up your summer, I’ve got you covered!  Here our some of my favorite vegetarian, slimming summer recipes for the grill.

Flat Out LightGrilled Vegetable Goat Cheese Flat Bread

Ingredients
1 tsp Olive Oil
1/4 cup Mushrooms, sliced
1/4 cup Peppers, diced
2 TBSP Onions, diced
1 Flat Out Light Wrap
1/2 of a Tomato, sliced thin
3 TBSP Goat Cheese
1 TBSP Parmesan Cheese, shredded

Directions
1. Heat oven to 400 degrees. In a small baking dish the mushrooms, onions, peppers and olive – toss to coat evenly. Roast the vegetables until golden, about 8-10 minutes.
2. While vegetables are roasting, lay the Flat Out wrap on tin foil. Spread the goat cheese evenly over the wrap.
2. Add the tomato slices so they make one layer on top of the goat cheese.
3. Sprinkle the roasted vegetables evenly over the tomatoes. Sprinkle the Parmesan over the vegetables.
4. Place flat bread on the tin foil on a heated grill and close the grill lid. Cook for 5-8 minutes golden brown. Remove from heat, cut with a pizza cutter into 4″ squares and serve.

Eggplant GrilledGrilled Mediterranean Eggplant

Ingredients
1 Medium Eggplant
2 TBSP Olive Oil
2 TBSP Toasted Pine Nuts
2 Garlic Cloves, chopped
4 Basil Leaves, chopped
1/2 tsp Black Pepper
1/2 tsp Sea Salt
1 Lemon, cut in half

Directions
1. Cut the eggplant in half length wise and make shallow cuts in a X pattern on the inside of the eggplant. Brush each side with 1 TBSP of olive oil and sprinkle half of the salt and pepper on each side evenly.
2. Place the eggplant on the grill and close grill lid, skin side down, for 5-8 minutes or until slightly charred. Then remove from heat and place on each piece on a separate sheet of tinfoil. Eggplant should fork-tender, if it is not, return it to the grill for another 3-5 minutes.
3. Add evenly to each side of eggplant the chopped basil, garlic and pine nuts. Close the tin foil loosely and return the eggplant back to the grill for another 5-6 minutes.
4. Remove the eggplant from the grill, open the tin foil and squeeze one half of the lemon on each piece of eggplant and let cool. Serve warm.

Screen Shot 2013-07-01 at 2.05.51 PMGrilled Portobello Mushrooms with Balsamic Vinegar Reduction

Ingredients
4 Portobello Mushrooms, washed
1 TBSP Olive Oil
1 Garlic Clove
1/2 cup Balsamic Vinegar
1 tsp Agave Nectar or Honey

Directions
1. Brush both sides of each mushrooms with olive oil and place on heated grill, cook 2-3 minutes on each side and set aside under tinfoil to keep warm.
2. In a small pan, add the balsamic vinegar, garlic clove and agave/honey. Bring to a boil and then reduce heat to a simmer. Whisk constantly until the balsamic begins to thicken and reduces by at least half. Immediately pour over the mushrooms and serve.

chili-and-lime-grilled-cornChili-Lime Grilled Corn on the Cob

Ingredients
4 Corn on the Cob
2 TBSP Coconut Butter
1 tsp Chili Powder
1/2 tsp Black Pepper
1/2 tsp Sea Salt
1/2 Lime

Directions
1. Cut each corn cob into 3 equal pieces and set aside.
2. In a wide, microwave-safe dish, place the coconut butter. Heat in microwave for 30 seconds. Then whisk into the melted coconut oil, the chili powder, lime juice, salt and pepper.
3. Roll each corn cob section in the mixture, coating well and set aside.
4. On a heated grill, place each corn cob. Grill turning the corn pieces gets 2-3 minutes on each side or until a golden brown. Remove from heat and serve.

Screen Shot 2013-07-01 at 2.11.16 PMGrilled Sweet Peaches & Spicy Mango

Ingredients
2 Peaches, cut in half
2 TBSP Agave
6 Mango Pieces
1 tsp Chili Powder
2 TBSP Cool Whip Light * optional

Directions
1. Brush eat side of the peach liberally with the agave and sprinkle each piece of mango with the chili powder.
2. Place peaches skin side down,and mango pieces on grill. Close the grill. Cook peaches 3 minutes and flip over to get nice grill marks and caramelize the agave. Cook the mango 1 minute on each side.
3. Remove from grill and cool. Slice the peaches and toss with mangos in a small bowl. Serve with 1 TBSP of cool whip on each or add them to your salad!

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