By: Brianna Glenn
Summertime—a time for friends, family, and…food! As we head into the warmest months of the year, light, fresh and colorful ingredients are essential for the perfect BBQ. Check out a few of my favorite recipes from Food Network, fresh and original while suitable for even the pickiest of pallets!
Grilled Everything Pizza
Have a group of friends and family over, have each of them bring a produce or a protein, and have a ball creating these Grilled Everything Pizzas. Pile them as high or low as you please with all your favorite toppings and cheeses and throw it on the grill for a simple but tasty summer meal.
Prep/Cook Time: 2 hours 35 minutes
- 2 teaspoons sugar
- 1 packet active dry yeast
- 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- Grilled toppings (see below)
- 8 ounces fresh mozzarella, sliced
- 1/2 cup sliced roasted peppers
- 4 ounces thinly sliced hot or sweet capicola, torn
- 1 cup micro greens, pea shoots or other baby greens
- 1/2 bunch fresh basil, torn
Prepare the dough:
- Whisk 1 cup warm water (about 105 degrees F) and the sugar in a small bowl and sprinkle the yeast over top.
- Let stand until foamy, about 10 minutes, then stir in the olive oil.
- Whisk the flour and salt in a large bowl.
- Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough.
- Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding just enough flour to prevent it from sticking.
- Form into a ball, put in a large oiled bowl and turn to coat with the oil, turn seam-side down, cover with plastic wrap, and let rise at room temperature until doubled, about 1 hour 30 minutes.
- Meanwhile, preheat a grill to medium-high (if using a charcoal grill, bank the coals to one side) and grill the toppings (see below).
- Arrange the grilled vegetables in piles on a baking sheet, season with salt and pepper, and drizzle with olive oil. Add the remaining toppings to the baking sheet; place near the grill.
- Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into a single layer and let cool until they are covered in light gray ash).
Putting It Together:
- Divide the dough in half and dust the dough and work surface with flour, then roll each piece into a 7-by-12-inch rectangle, about 1/8 inch thick.
- Brush an inverted baking sheet with olive oil and lay both crusts on it, then lift each piece by the corners and lay on the grill, oiled-side down; cook until the dough puffs and the underside is stiff and marked, about 5 minutes.
- Flip the dough with tongs, brush with olive oil, spread with the tomato sauce and top with mozzarella.
- Arrange the grilled vegetables and roasted peppers on top. Cover and cook until the cheese melts, about 5 more minutes.
- Transfer the pizzas to a cutting board. Top with the capicola, greens, basil, a drizzle of olive oil and salt.
Grilled Caesar Salad
A warm salad with a tangy dressing makes for a great side dish, especially along with a grilled protein and a squeeze of your favorite summer citrus!
Prep/Cook Time: 20 minutes
- 2 Tablespoons olive oil
- 1 cup plain Greek yogurt
- 1/3 cup fresh lemon juice, about 2 lemons
- 2 Tablespoons dijon mustard
- 2 cloves garlic
- 2 Tablespoons anchovy paste
- 1 teaspoon worcestershire sauce
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
For the Rest:
- Drizzle of extra-virgin olive oil, for grilling
- 2 hearts romaine lettuce, cut in half lengthwise
- 1 tablespoon sugar
- Preheat a grill to medium-high heat.
- Add all dressing ingredients to a food processor and blend until smooth
- Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes.
- Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
- Place the romaine hearts and lemons on a wooden board and serve with light Ceasar dressing.
Grilled Fruit Skewers
No need to end all the outside fun when you’ve got great BBQ recipes for dessert right outside on the grill! The kids will have a great time helping prepare these sweet grilled fruit skewers.
Prep/Cook Time: 25 minutes
- Nonstick spray
- 3 firm but ripe nectarines, halved, pitted
- 3 firm but ripe purple/black plums, halved, pitted
- 3 firm but ripe red plums, halved, pitted
- 6 metal skewers or thick wooden skewers soaked in water 30 minutes
- 3 tablespoons sugar
- Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Thread 1 piece of each fruit on each of 6 skewers so that the cut sides line up and lay flat. Sprinkle the sugar over the cut sides of the fruit. Let stand until the sugar dissolves, about 10 minutes.
- Place the fruit skewers on the grill cut side down. Grill the fruit until it is heated through and caramelized, about 5 minutes. Transfer 1 fruit skewer to each plate and serve.
*Other fruit substitutions can be apricots and peaches
See anything you like? Make sure you tag us @TLSweightloss with all of your TLS creations!