7 delicious (and easy!) grilling recipes your entire family will devour

1. Asian BBQ mushroom veggie steak burgers

Cotter Crunch

Serves: 4

Time to cook: 20 minutes

Ingredients:

• 6 tbsp Huy Fong chili garlic sauce or asian chili sauce of choice
• 1 tbsp GF soy sauce (tamari)
• 2 tsp raw sugar or honey
• 1 tbsp fresh grated ginger
• 1 tbsp sesame oil
• 2 tbsp gluten free BBQ sauce
• 4 large portabella mushrooms, sliced into “steak strip” pieces
• oil for the pan
• 4 Little Northern Bakehouse burger buns
• lettuce
• hummus or vegan mayo
• sprouts
• sliced bell peppers
• sesame seeds (optional)

Instructions:

1. Mix the Asian chili sauce, ginger, sugar or honey, oil and tamari together in a large bowl. Set aside.
2. Use a damp paper towel to clean the portobello mushroom caps. Remove any stems, then slice the mushroom caps into thin strips.
3. Heat olive oil in a large non stick pan over medium to medium high. When the oil starts to shimmer, add the mushroom slices (1/3 of the batch at a time) and saute, flipping while cooking, for about 2 minutes or until the mushrooms are coated in oil and begin to soften. (They will shrink quite a bit.) Continue until you have cooked all the mushrooms.
4. Transfer the sauteed mushroom slices to the chili sauce bowl. Toss well to combine.
5. To assemble the burgers, lightly toast the millet and chia seed buns and then schmear one side with vegan sauce of choice (i.e hummus, vegan mayo, etc.).
6. Place lettuce on the bottom bun, followed by 3-5 slices of the marinated mushroom steaks, sesame seeds, sliced bell pepper, and any extra veggies and sauce (from the bowl) on top. Serve immediately.

Recipe from Cotter Crunch

2. California grilled chicken

delish

Serves: 4

Time to cook: 20 minutes

Ingredients:

• 3/4 cup balsamic vinegar
• 1 tsp garlic powder
• 2 tbsp honey
• 2 tbsp extra-virgin olive oil
• 2 tsp Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 4 boneless skinless chicken breasts
• 4 slices mozzarella
• 4 slices avocado
• 4 slices tomato
• 2 tbsp freshly sliced basil, for garnish
• Balsamic glaze, for drizzling

Instructions:

1. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate for 20 minutes.
2. When ready to grill, heat the grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
3. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
4. Garnish with basil and drizzle with balsamic glaze.

Recipe from Delish

3. Bratwurst + chicken kabobs

Taste of Home

Serves: 12

Time to cook: 50 minutes

Ingredients:

• 1/4 cup balsamic vinegar
• 1/4 cup cider vinegar
• 2 tablespoons pepper jelly
• 2 tablespoons stone-ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil, divided
• 1 can (15 ounces) peach halves in light syrup, drained and cut into 1/2-in. cubes
• 2/3 cup minced onion
• 1 jar (12 ounces) mango chutney
• 6 boneless skinless chicken breasts (6 ounces each)
• 1 package (14 ounces) fully cooked bratwurst links
• 2 each medium green pepper, sweet red pepper and yellow pepper
• 1 large onion
• 3 tablespoons brown sugar bourbon seasoning

Instructions:

1. Whisk together vinegars, pepper jelly, mustard, salt and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion and chutney.
2. Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil.
3. On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney.

Recipe from Taste of Home

4. Grilled broccoli

Delish

Serves: 4

Time to cook: 20 minutes

Ingredients:

• 2 lb broccoli
• 1/4 cup extra-virgin olive oil
• 2 tbsp Worcestershire sauce
• 1 tbsp low-sodium soy sauce
• 3 tbsp ketchup
• 1 tbsp honey
• 3 cloves garlic, minced
• 1/2 tsp kosher salt, plus more for sprinkling
• Freshly ground black pepper
• 1/4 tsp crushed red pepper flakes, plus more for serving
• 1/4 cup freshly grated Parmesan
• Lemon wedges, for serving

Instructions:

1. Preheat the grill to medium heat. Trim off the fibrous bottom half of the broccoli stem, then quarter broccoli head into small trees.
2. In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey, and garlic. Season with salt, pepper, and red pepper flakes. Add in broccoli and toss to coat. Let sit for 10 minutes.
3. Place broccoli on the grill and sprinkle lightly with more salt. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce, 8 to 10 minutes.
4. Sprinkle with Parmesan and more red pepper flakes, and serve with lemon wedges.

Recipe from Delish

5. Vegan gluten-free hot dogs

Making Thyme For Health

Serves: 8

Time to cook: 1 hour 15 minutes

Ingredients:

• 1 cup dry red lentils, rinsed
• 2 cups vegetable broth
• 2 tablespoons oil, divided
• 1 onion, finely chopped
• 1 1/4 cup grated carrot, about 2-3 carrots
• 1 tablespoon tomato paste
• 2 tablespoons vegan Worcestershire
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 1/4 cup gluten-free flour, such as brown rice, chickpea or gluten-free all purpose

Instructions:

1. In a medium saucepan, add the rinsed lentils and vegetable broth. Bring to a boil and cook for 10 minutes, or until tender. Drain then set aside.
2. In a skillet, warm one tablespoon oil over medium heat. Add the onion and cook until translucent. Add the shredded carrot and continue to cook for about 3-5 minutes, until soft.
3. To a food processor, add the cooked lentils, onion/carrot mixture, worcestershire, spices, salt and pepper. Blend for about 10 seconds then stop and scrape down the sides of the bowl. Repeat this step until mixture is well combined.
4. Transfer the mixture to a bowl and add 1/4 cup of the flour. Stir to combine. Continue adding flour, a few tablespoons at a time, until the mixture is thick enough to shape with your hands. If you’ve used all of the flour and the mixture is still sticky, refrigerate it for 30 minutes before shaping into hot dogs.
5. Roll the mixture into hot dog-like shapes, place on a plate, cover and refrigerate for a minimum of 30 minutes.
6. When ready to serve, warm a second tablespoon of oil in a skillet over medium heat. Cook the hot dogs on each side until golden brown. Serve warm in hot dog buns with desired toppings.

Recipe from Making Thyme For Health

6. Tangy pork spare ribs

Serves: 2 rib racks

Time to cook: 3 hours and 30 minutes

Ingredients:

• 2 racks pork spare ribs
• 4 cloves, minced garlic
• 1 knob, grated ginger
• 1 bunch, finely chopped scallion
• 1 finely chopped onion
• 1 tbsp. black pepper
• 1 tbsp. paprika
• Salt, to taste
• 1/4 cup Sunny D Tangy Original
• 1/8 cup soy sauce
• 1/8 cup brown sugar
• 1 tbsp white vinegar
• 3 tbsp mustard
• Salt, to taste

Instructions:

1. Preheat oven to 250°F
2. Place ribs in a sheet tray.
3. Mix all rub ingredients together into a paste and lightly layer the paste onto the ribs.
4. Rest in the fridge for 12-24 hours.
5. When you are ready to prepare the ribs, whisk all glaze ingredients together until glaze thickens.
6. Lightly brush onto the ribs, keep remaining glaze for basting.
7. Wrap each rack tightly in foil and bake for 3 hours and 30 minutes.
8. Drain the drippings to add to the glaze, mix together, and brush back onto the ribs.
9. Open the foil, place the ribs under a broiler or on a grill until golden.
10. Slice ribs and serve

Recipe from Sunny D

7. Grilled shrimp foil packets

Delish

Serves: 4

Time to cook: 25 minutes

Ingredients:

• 1 1/2 lb large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 smoked andouille sausages, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 lb red bliss potatoes, chopped into 1-in pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp Old Bay seasoning
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. freshly chopped parsley
• 1 lemon, sliced into thin wedges
• 4 tbsp butter

Instructions:

1. Preheat the grill over high heat, or preheat the oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
2. Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.
3. Place foil packets on the grill and cook until just cooked through, about 15 to 20 minutes (or transfer to the oven and bake for 20 minutes).

Recipe from Delish