As school starts and summer draws to a close, get the most out of these easy grilling recipes for your next outdoor celebration.
Grilled Farmer’s Market Sandwiches
2 tablespoons olive oil, divided
8 slices eggplant, 1/2-inch thick
2 slices red onion, 1/2-inch thick
1 large zucchini, cut lengthwise into 4 pieces
2 teaspoons chopped fresh rosemary
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon white balsamic vinegar
4 (2 1/2-ounce) ciabatta bread portions, cut in half horizontally
Cooking spray
4 (1-ounce) slices provolone cheese, halved
8 slices tomato, 1/4-inch thick
8 basil leaves
Preheat grill to medium-high.
Brush one tablespoon olive oil evenly over both sides of eggplant, onion and zucchini. Sprinkle with rosemary, pepper and salt.
Combine one tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.
Grill onion for six minutes on each side or until tender. Remove and separate into rings. Grill eggplant and zucchini four minutes on each side or until tender. Cut zucchini pieces in half crosswise.
Grill bread, cut sides down, two minutes; remove. Place one piece of cheese on bottom halves of bread; top each serving with one slice of eggplant and tomato, a basil leaf, two pieces zucchini, one-fourth of onion rings, and repeat vegetable/herb layers, topping with a piece of cheese, and top half of bread. Grill sandwiches two minutes, covered, or until cheese melts.
Grilled Stuffed Jalapenos
2 slices center-cut bacon
1/2 cup (4 ounces) cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato
Preheat grill to medium-high heat.
Cook the bacon in a skillet until crisp. Remove from pan, drain and crumble. Combine crumbled bacon, cheeses and next four ingredients (through garlic) in a bowl, stirring to combine. Divide cheese evenly and fill the pepper halves.
Grill peppers, cheese side up and covered, for eight minutes or until bottoms are charred and cheese mixture is lightly browned. Remove to serving platter and sprinkle with cilantro and tomato.
Grilled Stuffed Portobello Mushrooms
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) Portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Cooking spray
2 teaspoons minced fresh parsley
Prepare grill.
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps and discard. Remove stems; discard.
Combine 1/2 teaspoon oil, juice and soy sauce in a small bowl; brush over both sides of mushroom caps. Grill mushroom caps, stem sides down, for five minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill three minutes or until cheese is melted. Sprinkle with parsley. Be sure to grill the mushrooms stem sides down first so they’ll be in filling position when turned.
TexasStyle Flank Steak and Vegetables
1/2 cup bottled chipotle salsa
2 tablespoons fresh lime juice
4 slices red onion, 1/4-inch thick
2 garlic cloves, minced
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 (1-pound) flank steak, trimmed
Cooking spray
8 (7-inch) flour tortillas
1/4 cup bottled chipotle salsa
2 tablespoons minced fresh cilantro
Combine first seven ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator four hours or overnight, turning occasionally.
Prepare grill or broiler.
Remove the steak and vegetables from bag; discard marinade. Cook steak and vegetables seven minutes per side or until desired doneness. Cut steak diagonally across the grain into thin slices. Cut peppers into thin strips. Cut onion slices in half.
Warm tortillas according to package directions or toast on the grill. Divide steak, peppers and onion evenly among tortillas; roll up. Top with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Serve immediately.
Soft Chicken Tacos
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken thighs
Cooking spray
12 (6-inch) white corn tortillas
1 1/2 cups thinly sliced green cabbage
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
Low-fat sour cream (optional)
Prepare grill.
Combine first four ingredients in a small bowl; rub spice mixture over chicken.
Grill chicken 10 minutes on each side or until done. Let stand five minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each with two tablespoons cabbage and one teaspoon cheese. Serve with sour cream, if desired.
Grilled Blue Cheese Burgers
2 (1-ounce) slices country white bread
2 tablespoons fat-free milk
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds lean ground sirloin
1/2 cup (2 ounces) crumbled blue cheese
Cooking spray
8 hamburger rolls, halved
Prepare grill.
In a food processor, process bread 30 seconds or until finely ground. Empty breadcrumbs into a large bowl. Add milk to breadcrumbs; toss with a fork to moisten. Add salt, pepper and beef, stirring just until combined.
Divide mixture into 16 portions, shaping each into a 3 1/2-inch patty. Spoon one tablespoon cheese in the center of each of eight patties; top each with one remaining patty, pinching edges to seal.
On grill rack coated with cooking spray, grill four minutes on each side or until desired doneness. Remove from heat; keep warm.
Lightly coat cut sides of rolls with cooking spray; grill, cut sides down, about 30 seconds or until toasted. Serve patties on toasted rolls with desired toppings.
Tammy Kelly is director, Lenoir County Cooperative Extension Center, 1791 N.C. 11/55, Kinston, NC 28504. Reach her at 252-527-2191 or Tammy_Kelly@ncsu.edu.