5 Grilled Meals You Won’t Want to Miss This Summer
With summer coming to a dwindling end and school starting right around the corner, there’s no better time to try some last minute grilled meals for your family.
Today, we are going to give you 5 grilled meals you won’t want to miss this summer.
- Balsamic Steak Skewers
This recipe is delicious and comes from the folks over at Delish. It’s very simple and takes only a shy 40 minutes of cooking time with roughly 10 minutes of prep.
- ½ cup of balsamic vinegar
- 2 tbsp. of honey
- 1 ½ tbsp. whole grain mustard
- 3 cloves of minced garlic
- Kosher salt
- Freshly ground black pepper
- ¾ lb. sirloin steak cut into 1-inch pieces
- 1 small red onion cut into 1-inch pieces
- 3 cups of grape tomatoes
- 1 tbsp. extra-virgin olive oil
- 2 tsp. freshly chopped rosemary
- Preheat your grill to reach medium heat and place your wooden skewers in water to soak.
- In a large bowl, whisk the balsamic vinegar, honey, mustard, and garlic together. Then top with salt and pepper.
- Add steak and toss to coat.
- Cover with plastic wrap and transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
- In another large bowl, toss onion and tomatoes in the olive oil.
- Stir in rosemary and season with salt and pepper.
- Skewer steak and vegetables and grill turning occasionally until steak is charred and barely pink on the inside. Around 8 minutes to get to medium cooked. Serve immediately.
2. Easy Grilled Salmon with Basil Butter and Broccolini
We love this recipe for its simplicity and quick cooking time. With a 10-minute prep and 12-minute cook time, that’s faster than a frozen pizza! This recipe is from Kitchen Swagger.
- (2) 6-8 ounce salmon filets, skin removed
- 2 tbsp unsalted butter
- 2-3 basil leaves, minced
- 1 garlic glove minced
- 6 ounces broccolini
- 1-2 teaspoons olive oil
- Salt and pepper
- Place the butter in a microwave safe bowl and microwave for 10-15 seconds.
- Mash in minced basil and half of the garlic. Mix well.
- Place onto a small sheet of tinfoil and roll up, doing your best to reshape it into a log. Place the log into the fridge until ready to serve.
- Preheat the grill to medium-high heat.
- Season both sides of the salmon filets with salt and pepper. Set off to the side.
- Place the broccolini in a medium bowl and toss with the olive oil and remaining garlic. Set off to the side.
- Lightly brush the grilling surface with olive oil and grill salmon for 5-6 minutes per side for medium. At the same time, add the broccolini. Occasionally turning until slightly charred and golden. Typically, 10-12 minutes.
- Serve each salmon filet topped with a slice of basil butter and a side of grilled broccolini.
3. Grilled Hawaiian Pizza
Who said grilling was just for meat!? This grilled Hawaiian pizza is sure to be a fan favorite in your family and kids will love the idea of pizza for dinner. You can find the original recipe here.
- 1 pound prepared pizza dough, at room temperature, cut into two halves
- 3 Tablespoons extra-virgin olive oil
- 1 ½ cups diced pineapple
- 1 bunch scallions cut into 1-to-2-inch pieces
- ¼ pound deli-sliced ham
- ¾ cup shredded white cheddar cheese
- ¾ cup shredded muenster cheese
- Preheat the grill to medium heat
- Shape each half of pizza dough into a ball.
- Drizzle 1 tablespoon olive oil on each of the 2 rimmed baking sheets, place 1 dough ball on each baking sheet and turn to coat in the oil.
- Place a metal cooling rack upside down on the grill perpendicular to the grill gates – brush the rack with the remaining 1 tablespoon of olive oil.
- Working in batches, grill the pineapple, scallions, and ham until lightly charred. Typically, 5-8 minutes for each batch.
- Cut the ham slices in half.
- Using tongs, remove the cooling rack from the grill.
- Pat and stretch or roll each dough ball into an 8 by 12-inch oval.
- Carefully place each piece of dough directly on the grill and cook until marked and golden (5 minutes or so)
- Flip the crust and top evenly with cheese, ham, scallions, and pineapple.
- Continue grilling until the cheese melts and the crust is cooked through, about 6 more minutes. (if the crust browns too quickly, slide to the outer edge of grill)
- Transfer the pizzas to a cutting board and cut into pieces. Serve and enjoy!
4. Grilled Shrimp and Tomatoes with Linguine
For those of you who love a yummy grilled meal and pasta, we’ve got a treat for you! This recipe comes from Taste of Home and is oh-so-delicious!
- 8 ounces uncooked linguine
- 16 cherry tomatoes
- 2 tablespoons olive oil
- 1-pound uncooked large shrimp peeled and deveined
- ½ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
- 2 tablespoons torn fresh basil
- In a large sauce pan, cook linguine according to package directions.
- Meanwhile, thread tomatoes onto metal or soaked wooden skewers and brush with 1 tablespoon oil.
- Thread shrimp onto skewers and brush with remaining oil. Mix seasonings and sprinkle over shrimp.
- Grill shrimp, covered, over medium heat for 3-4 minutes on each side or until shrimp is pink.
- Grill tomatoes, covered, over medium heat for 2-3 minutes or until slightly softened turning occasionally.
- Drain linguini, reserving ¼ cup pasta water. Using the same saucepan, melt butter over medium heat. Add linguini, cheese, and reserved pasta water. Toss to combine.
- Remove shrimp and tomatoes from skewers – serve with pasta and sprinkle with basil. Enjoy!
5. Pasta and Grilled Vegetables with Goat Cheese
This dish is perfect for those who are not interested in adding meat or seafood but want a delicious grilled plate. This recipe is a My Recipes treat.
- 1 large zucchini quartered lengthwise (about 8 ounces)
- 1 red bell pepper cut into 4 wedges
- 1 leek trimmed and halved
- 1 head radicchio quartered
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves minced
- Cooking spray
- 4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)
- 1 cup grape or cherry tomatoes
- ¾ cup (3 ounces) crumbled goat cheese
- 2 tablespoons chopped fresh basil
- Prepare grill.
- Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan.
- Sprinkle all evenly with ¼ teaspoon salt, black pepper and garlic.
- Lightly coat vegetables with cooking spray.
- Place vegetables on a grill rack. Grill 3 minutes on each side or until browned and tender.
- Remove vegetables to a cutting board.
- Chop into bite-sized pieces.
- Place pasta in a large bowl – sprinkle with remaining ¼ teaspoon salt.
- Stir in grilled vegetables and tomatoes and sprinkle with cheese and basil.
We hope you’ve found a few new recipes to try before the end of summer. Comment below and let us know which were your favorite.