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The days are long and evenings are warm; summer is well on its way, which means grilling season is in its prime time. While grilled steak and chicken are great, it’s nice to try something new. So this month we have seven new foods to grill at your next barbecue.
We’ve all seen grilled shrimp, so why not change it up and try a different shellfish? Clams are a great option for grilling! They are a great source of protein, low in carbohydrates and easy to cook! They only take about 10 minutes on medium-high heat and you’ll know they’re ready when the shell pops open. Just make sure to clean them properly and only consume clams that popped open on the grill.
If you’re looking for a creative way to improve grilled chicken, add grilled olives. They add delicious flavor, and are an easy prep and clean up. Toss any whole, pitted olives with spices like red pepper flakes, garlic, or Greek seasoning mix. Place olives on aluminum foil, fold to make a packet, and grill for 15 minutes. These olives also taste great with white fish and pork!
Grilling fruit is a simple way to bring out their sweetness. They are low in calories but nutrient dense. This means they are high in vitamins and minerals. Cut them in half, take the pit out and grill with the skin on. Grilled peaches pair well with pork tenderloin, chicken or steak. They also are great by themselves as a healthy, summer dessert.
Mushrooms are not new to the grilling world, but they don’t just have to be stuck on a kabob. Try Portobello mushrooms in a new way, as a bun! Portobello mushrooms are a great alternative for the traditional bun. They are sturdy enough to hold up the meat and have a soft texture. To prep, remove any stem and gills, leaving just the cap. Drizzle with a little oil and add a pinch of salt and pepper. Grill for about 8 minutes over medium heat. Add your favorite burger patty and veggies.
Salads are a great refreshing meal to have on hot summer days, but did you know you can grill your lettuce? It’s true! Try your next salad with grilled romaine hearts. It’s easy! Remove any wilted leaves, cut off 1 to 2 inches off the top, and drizzle on a light vinaigrette to keep from sticking. Grill on high heat, turning often, until lightly browned on all sides. Add a lean protein and some non-starchy veggies to complete your summer salad!
Looking for a smoky, green snack? Look no further, grilled edamame is here! This is a super simple snack, ready in no time. Thaw frozen edamame and drizzle with oil and salt. Lay them on a flat sheet of foil and grill over medium-high heat for 10 minutes, flipping halfway. You can change it up by adding a spicy seasoning! Remember only eat the beans inside, not the shell.
Pineapple is a nutrient dense, powerhouse fruit that tastes great with lots of different foods. Just 1 cup of pineapple provides 40% of your vitamin C needs for the day. Try grilled pineapple in salsas, protein shakes or simply by itself. Just make sure you use a sharp knife when you cut the bark off as it can be tough and take some practice.
To put a different spin on marinating and grilling meats, try using pineapple bark. Just cut the bark off a whole pineapple, and tie a piece of meat between two pieces of bark and grill. The juices flavor the meat and therefore don’t require additional sweet marinades.
