We love grilling, but hate the potential for the scary toxins formed when flesh cooks. These meat-free recipes will delight even confirmed carnivores, and keep everyone safe from carcinogens. Another plus: they’re loaded with healing antioxidants and tons of fiber. Try these flavorful grillers for easy outdoor entertaining (some of them may surprise you)!
Grilled Hearts of Romaine Salad with Chimichurri Dressing
- 2 hearts of romaine lettuces
- 1/3 cup olive oil, plus additional for brushing
- 1 large avocado
- 2 medium, ripe tomatoes
- 3 tablespoons champagne vinegar
- 2 small garlic cloves, minced
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon minced shallot
- 1/2 teaspoon red pepper flakes
1. Lightly oil grill racks and preheat grill to medium high.
2. Cut romaine heads in half, brush all surfaces of each half with olive oil, and grill for 5 to 6 minutes, turning occasionally.
3. While lettuce is grilling, cut avocado in half and remove pit. Carefully scoop each half out of the skin with a large spoon. Cut flesh into thin slices. Core tomatoes and cut into wedges.
4. In a small food processor, combine remaining 1/4 cup olive oil with vinegar, garlic, parsley, basil, oregano, shallot and red pepper flakes. Process until finely chopped, but not completely smooth. Season to taste with salt and pepper.
5. To serve, arrange one lettuce half on each of four individual plates. Arrange tomatoes and avocado around. Pour dressing over all, and serve immediately.
Grilled Corn and Tomato Guacamole
- 2 large ears of white or yellow corn
- 1 tablespoon olive oil
- 1/2 medium red onion, minced (about 1/2 cup)
- 1/4 cup coarsely chopped cilantro
- 1 to 2 small limes, juiced
- 1 small serrano pepper, seeded and finely minced
- 2 avocados
- 2 tablespoons minced cilantro
1. Lightly oil grill racks and preheat grill to medium-high.
2. Shuck corn. Brush ears lightly with olive oil and sprinkle with salt and pepper. Grill over a medium-high flame, 4 to 6 inches from heat, for 10 minutes, turning occasionally, until browned. Remove from heat and let cool. Using a sharp knife, remove kernels from cob; discard cobs and set kernels aside.
3. While corn is grilling, combine red onion, cilantro, juice from 1 lime and serrano pepper in a medium bowl, stirring to mix.
4. Cut avocado in half lengthwise and twist to separate halves. Remove and discard pit. Scoop flesh out with a large spoon, and coarsely chop. Gently stir avocado and cilantro into bowl with red onion and lime juice, and stir to mix. Season with salt and pepper, and add remaining lime juice, as needed, to taste.
5. Stir about two-thirds of the corn into the guacamole mixture and arrange guacamole in one or two small serving bowls. Sprinkle remaining corn on top, and serve immediately.
Next: grilled halloumi sandwiches & grilled peaches with honey glaze
Grilled Halloumi Sandwiches with Arugula and Chutney
- 4 slices whole-grain rustic bread, gluten-free bread, or bread of your choice
- 8 ounces halloumi cheese, cut crosswise into 8 slices
- 1/2 cup high-quality Major Grey chutney
- 2 cups baby arugula leaves
1. Preheat barbecue to medium-high and lightly oil racks.
2. Arrange bread and halloumi on grill racks, and grill for 2 minutes per side, until bread is lightly toasted and halloumi is golden. Transfer to a platter.
3. Spread one side of each piece of bread with 1 or 2 tablespoons of chutney. Layer with arugula leaves. Top with halloumi, and serve hot.
Grilled Peaches with Honey-Madeira Glaze
- 1/4 cup Madeira
- 3 tablespoons honey
- 2 tablespoons melted butter or coconut oil
- 4 large peaches, halved and pitted
- 1/2 cup organic creme fraiche, Greek yogurt or coconut ice cream
- Fresh mint for garnish
1. Preheat grill to medium-high.
2. In a small pan over medium heat, combine Madeira, honey and 1 tablespoon of the butter or coconut oil. Simmer until sauce is thickened, 4 to 5 minutes; cover and keep warm.
3. While sauce is cooking, brush remaining butter or coconut oil over peaches. Grill peaches, flat sides down, until grill marks appear and peaches are heated through (3 to 5 minutes). Brush peaches with Madeira glaze during cooking.
4. To serve, transfer peach halves to individual plates. Fill centers with creme fraiche, ice cream or yogurt. Pour remaining warm glaze over peaches, garnish with mint, and serve.
For these and more delicious recipes, check out The Healthy Gourmet: Inspired Eats app, available at the iTunes store June 14.