GRILLED AND MARINATED VEGETABLES
PREP TIME 15 MIN. – COOK TIME 20 MIN. READY IN 35 MIN. + MARINATING TIME – SERVINGS 8
½ cup olive oil 3 tbsp red wine vinegar ¼ cup chopped dill ¼ cup chopped parsley 3 cloves garlic, minced 2 medium red onions
2 red bell peppers 2 yellow bell peppers 2 medium zucchini 2 small eggplants (about 1 lb each) 2 (8 oz) pkgs whole baby bella mushrooms 4 metal skewers
STEP 1 Set grill or grill pan to medium-high. In medium bowl, whisk together the oil, vinegar, dill, parsley, and garlic. Season with salt and pepper. Set aside. STEP 2 Cut the onions into ¼-inch-thick round slices. Cut the bell peppers in half lengthwise. Discard stems and seeds. Transfer onion slices and pepper halves to a large rimmed baking sheet. STEP 3 Cut the zucchini and eggplants at an angle into ½-inch-thick slices and add to baking sheet. Trim ends of the mushrooms and thread mushrooms onto skewers, about 7–8 on each. Transfer skewers to baking sheet. Drizzle vegetables with 2 tbsp vinaigrette mixture and season with salt and pepper. STEP 4 Place mushroom skewers on the grill. Cook 8–9 min., until mushrooms are slightly charred and softened, turning every 2 min. Transfer to baking sheet. STEP 5 Add onions and peppers to grill, peppers skin-side up. Cook 4–5 min. per side. Add zucchini and eggplants and cook 3–4 min. per side. Transfer cooked vegetables to baking sheet and toss with remaining marinade. Let vegetables sit at least 10 min. before serving, or store in the refrigerator to use throughout the week.
PER SERVING: 204 CALORIES, 14G FAT, 2G SATURATED FAT, 0MG CHOLESTEROL, 19MG SODIUM, 18G CARBOHYDRATE, 6G FIBER, 9G SUGAR, 4G PROTEIN
GRILLED CHEESE AND CHARCUTERIE BOARD
PREP TIME 10 MIN. – COOK TIME 25 MIN. READY IN 35 MIN. + RESTING TIME – SERVINGS 12
2 (16 oz) pkgs refrigerated pizza dough Heavy-duty aluminum foil Cooking spray 3 tbsp olive oil, divided 1 pint cherry tomatoes ½ (6 oz) can pitted small black olives, drained and rinsed 1 (8 oz) soft-ripened Brie wheel
1 cup part-skim ricotta cheese
1 (5 oz) pkg sliced pepperoni 1 (6 oz) pkg sliced ham ¼ cup honey, plus more for drizzling ½ (8 oz) Parmesan cheese wedge, cut into bite-size chunks ¼ cup fresh basil leaves
STEP 1 Knead together pizza doughs and bring to room temperature. From foil, make one 2-inch-wide disk, two 3-inch- wide disks, and two 5-inch-wide disks. Coat each with cooking spray. STEP 2 On an 18x13-inch rimmed baking sheet, brush 2 tbsp oil. Scatter the tomatoes and olives around border of baking sheet with foil disks in center. STEP 3 On clean surface, stretch pizza dough out to same size as baking sheet. Lay dough on top of baking sheet, ingredients, and foil disks. Cover with plastic wrap and let rise at room temperature 1 hour, until puffy. STEP 4 Set grill to medium. Remove plastic wrap from baking sheet and place on grill. Close grill lid and cook 10 min. Carefully flip dough off baking sheet and onto grill so foil and ingredients are facing up. Remove baking sheet and close grill lid for 5 min. Remove one of the 5-inch-wide disks and place the Brie in indentation. Close grill and cook 10 min. STEP 5 Transfer bread board to large serving platter. Remove remaining foil disks. Drizzle remaining 1 tbsp oil over bread. Add ricotta, pepperoni, and ham to the two 3-inch-wide indents. Pour honey into 2-inch-wide indent and drizzle over ricotta. Add Parmesan chunks to remaining indent. Sprinkle basil around border. Serve warm by tearing off pieces of bread.
PER SERVING: 450 CALORIES, 22G FAT, 9G SATURATED FAT, 50MG CHOLESTEROL, 1040MG SODIUM, 45G CARBOHYDRATE, 2G FIBER, 12G SUGAR, 21G PROTEIN
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MEATLESS Make grilled eggplant
GO
halves the star of your next cookout. This hearty veggie calls for a knife and fork, just like a steak.
GRILLED EGGPLANT HALVES WITH TAHINI DRESSING
PREP TIME 10 MIN. – COOK TIME 12 MIN. READY IN 22 MIN. – SERVINGS 6
3 medium eggplants 4 tbsp olive oil, divided 1 lemon ½ cup plain nonfat Greek yogurt
2 tbsp tahini ½ cup chopped parsley ¼ cup pine nuts or chopped walnuts (optional)
STEP 1 Set grill or grill pan to medium-high. Cut each eggplant in half lengthwise. Score a crosshatch pattern into the cut side of each half. Brush each half with 1 tsp oil. Season with salt and pepper. Place eggplants cut-sides down on grill. Cook 5–10 min., until lightly browned. Brush skin sides of eggplants with remaining 2 tbsp oil. Flip and cook 5 min., until tender. STEP 2 Meanwhile, into a small bowl, zest the lemon. Add the yogurt, tahini, juice from half of zested lemon, and 2 tbsp water. Season with salt and pepper. Mix well to combine. STEP 3 Place grilled eggplant halves on platter. Squeeze remaining lemon half over grilled eggplants. Drizzle on tahini dressing and top with the parsley and nuts, if using.
PER SERVING: 192 CALORIES, 12G FAT, 2G SATURATED FAT, 1MG CHOLESTEROL, 18MG SODIUM, 19G CARBOHYDRATE, 8G FIBER, 10G SUGAR, 6G PROTEIN
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