You are here

8 Mouthwatering Yet Healthy Grilling Recipes

Grilled Pepper Boat Sandwiches
Serves: 4

Prep time: 20 minutes

Cook time: 5 minutes

Forget cheese and crackers and serve these grilled pepper boats instead. Not only are they perfectly portion controlled; they provide more nutritional value than crackers or baguette and won’t get soggy for poolside snacking!


2 large yellow, orange, or red bell peppers, stemmed, seeded and quartered

olive oil, for brushing and drizzling

1 recipe for herbed cream cheese, below

½ cup finely chopped fresh yellow, orange, or red tomato

¼ cup chopped Italian parley

Ingredients for herbed cream cheese:

8 ounces of cream cheese, room temperature

1 garlic clove, minced

2 tablespoons chopped fresh basil

1 tablespoon snipped fresh chive


In a bowl, blend the cream cheese, garlic, basil, and chives together until smooth. Set aside.

Prepare a medium-hot fire on the grill. Place a well-oiled perforated grill rack over direct heat.

Brush the skin said of each pepper with olive oil. Dollop a spoonful of herbed cream cheese in each pepper boat.

Transfer the boats to the perforated grill rack, cover, and grill until the bottoms are scorched and the cheese has melted, 4 to 5 minutes.

Sprinkled with tomato and parsley and a drizzle of olive oil. Serve hot with a knife and fork.

Nutrition score per serving:

Calories: 166

Fat: 12g

Saturated fat: 8g

Carbs: 16g

Fiber: 2g

Protein: 4g

Recipe courtesy of Karen Adler and Judith Fertig of
The Gardener and the Grill.

Curry Turkey Burgers
This burger recipe is packed with flavor so you won’t need to load it up with calorie-rich condiments like cheese, mayo, or ketchup.

Serves: 4

Prep time: 15 minutes

Cook time: 12 minutes


1/2 medium red bell pepper, finely chopped

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

1 to 2 tablespoons Thai Kitchen® Red Curry Paste

1 teaspoon minced garlic

1/2 teaspoon ground ginger

1/2 teaspoon coarse sea salt

1 pound ground turkey

4 hamburger or crusty rolls

lettuce, tomato, and chutney (optional)


Mix bell pepper, green onions, cilantro, red curry paste, garlic, ginger, and sea salt in medium bowl until well blended. Add ground turkey; mix well. Shape into 4 patties.

Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature reaches 165°F).

Serve burgers on rolls with toppings and condiments as desired.

Nutrition score per serving:

Calories: 339

Fat: 11g

Saturated fat: 3g

Protein: 29g

Carbohydrates: 31g

Cholesterol: 91mg

Sodium: 668mg

Fiber: 2g

Calcium: 135mg

Iron: 2mg

Recipe courtesy of Thai Kitchen.

Char-Grilled Baby Summer Squash Pizza
If you haven’t tried pizza on the grill this recipe will convert you. From the seasonal summer squash to the char-grilled pizza crust this recipe is a crowd pleaser!

Serves: 4


1 recipe pizza dough (recipe follows) or 1 pound frozen pizza dough, thawed

all-purpose flour, for sprinkling

4 baby summer squash, such as zucchini, yellow summer squash, or patty pan

olive oil, for brushing

salt to taste

1 teaspoon lemon pepper seasoning

1/2 cup grated Romano or Asiago cheese

1/2 cup finely chopped fresh basil


Divide the dough into four equal parts and press or roll each piece into an 8-inch circle. Sprinkle flour on two large baking sheets and place two rounds of dough on each sheet. Prepare a hot fire on one side of your grill for indirect cooking. Oil a perforated grill rack and place over direct heat.

In a bowl, toss the squash with olive oil. Transfer the squash to the perforated grill rack and grill, turning often, until they’re slightly charred and softened, 15 to 20 minutes. Quickly chop into 1-inch pieces and sprinkle with salt and lemon pepper seasoning.

To grill directly on the grate, brush one side of each pizza with olive oil and place, oiled side down, over direct heat. Grill for 1 to 2 minutes, or until you see the dough starting to bubble. Brush the top with olive oil and flip each pizza, using tongs, onto a baking sheet. Quickly brush with more olive oil, and then spoon on one fourth of the grilled squash and sprinkle with cheese. Using a grill spatula, place each pizza on the indirect side of the fire. Cover and grill for 4 to 5 minutes or until the cheese is slightly melted. Top with fresh basil and serve hot.

Stir-Together Flatbread and Pizza Dough Recipe

Use instant or bread machine yeast, which doesn’t have to be proofed in water for a no-knead dough. Allow 1 hour for rising time.

Makes 1 pound dough for 4 individual pizzas or flatbreads

2 cups bread flour

11/4 teaspoons salt

2 teaspoons instant or bread machine yeast

1 cup lukewarm water

1 teaspoon honey

1 tablespoon olive oil

In a medium bowl, stir the flour, salt, and yeast together. In a separate bowl, combine the water, honey, and olive oil then stir into the flour mixture. Cover the bowl with plastic wrap and let sit at room temperature (72°F) until doubled in bulk, about 1 hour. Cover and refrigerate for up to 3 days. Bring to room temperature before rolling out.

Nutrition score per serving:

Calories: 347

Fat: 12g

Saturated fat: 4.8g
Carbs: 47g


Fiber: 2.5g

Recipe courtesy of Karen Adler and Judith Fertig of
The Gardener and the Grill.

Light and Lemony Grilled Lobster
Nothing says summer like lobster! Round out this all-American meal with an ear of grilled corn on the cob and a few sliced of grilled pineapple.

Serves: 4

Prep time: 15 minutes, plus 1 hour rest

Cook time: 8 minutes


¼ cup white wine

2 tablespoons lemon juice

2 tablespoons melted butter (or butter substitute)

1 tablespoon minced or crushed garlic

1 tablespoon fresh thyme

1 tablespoon fresh oregano

Salt & Pepper

4 lobster tails


In a microwave safe bowl, add all ingredients except butter, whisk, and let sit 1 hour (or more). Add butter and microwave 1 minute or until butter is melted. Whisk or stir to combine.

To prepare lobster tails: Rinse tails in cool water. With a large, sharp knife, “butterfly” the tails (cut the flesh down the middle, lengthwise, keeping the tail intact). If needed, use kitchen shears to cut through the shell down the same line as your butterfly cut. Baste generously, let sit 5-10 minutes.

Preheat grill to about 400 degrees. Lay tails, flesh side down, grill 3 to 4 minutes. Flip over. Pour rest of baste on top and close grill lid. Grill 3 to 4 minutes more. Remove and serve immediately.

Nutrition score per serving:

Calories: 218

Fat: 7.4g

Saturated fat: 3.9g

Protein: 25g

Recipe courtesy of Kelly Anderson, Certified Chef & Culinary Consultant. Owner of, a resource for fun, healthy recipes for families.

Flame Licked Chili Flank Steak
Skip the sugar-laden barbecue sauce and let chili paste (with just 2 grams of sugar per tablespoon) give your steak a kick! If you manage to have any leftovers, slice remaining steak for a Thai-inspired salad the next day.

Serves: 8

Prep time: 5 minutes

Refrigerate: 30 minutes

Cook time: 16 minutes


2 tablespoons Thai Kitchen® Roasted Red Chili Paste

2 tablespoons vegetable oil

1 tablespoon black peppercorns, crushed

1 tablespoon cumin seed, crushed

1 teaspoon coarse sea salt

2 pounds flank steak

Fiery Thai Salsa, optional (recipe follows)


Mix red chili paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.

Refrigerate 30 minutes or longer for extra flavor.

Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.

For the Salsa:

Mix 1 large ripe mango, peeled, seeded, and coarsely chopped, 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 2 tablespoons Thai Kitchen® Sweet Red Chili Sauce, and 1 teaspoon minced garlic in a large bowl until well blended. Cover. Refrigerate until ready to serve.

Nutrition score per serving:

Calories: 194

Fat: 10g

Saturated fat 3g

Protein: 24g

Carbohydrates: 2g

Cholesterol 68mg

Sodium 348mg

Calcium 33mg

Iron 2g

Recipe courtesy of Thai Kitchen.

Grilled Veggies with Romesco Sauce
Take your grilled veggies (or fish) to the next level with this classic Spanish sauce. To toast almonds, sprinkle them on a baking sheet and toast in a 350°F oven for 15 minutes or until lightly browned.

Makes 2 cups


1/2 cup toasted slivered almonds

2 grill-roasted Red Bell Peppers or jarred roasted red bell peppers, roughly chopped

2 garlic cloves, minced

1 slice white bread (crust removed), toasted and crumbled

1 tablespoon roughly chopped fresh flat leaf parsley

1/2 teaspoon red pepper flakes

1/3 cup red wine vinegar

2/3 cup extra-virgin olive oil


In a food processor, grind the almonds. Add roasted peppers, garlic, bread, parsley and hot pepper flakes. Blend until it becomes a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the olive oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Season to taste with salt and black pepper.

Store in a covered container in the refrigerator for up to 3 days. Enjoy hot or cold atop your favorite grilled vegetables.

Nutrition score per serving:

Calories: 30 calories per tablespoon
Fat: 2g (0 g saturated)
Carbs: 3 g carbs
Fiber: 1g
Protein: 1g

Recipe courtesy of Karen Adler and Judith Fertig of
The Gardener and the Grill.

Mixed Berry Barbecue Chicken Skewers
This delicious fruit filled take on barbecue chicken is low in sodium, fat, and cholesterol. The skewers make it easy to serve at all your backyard barbecues!

Serves: 8

Cook time: 30 minutes

Ingredients for the sauce:

1 tablespoon vegetable oil

1/2 cup chopped yellow onion

8 cloves garlic, minced

1/4 cup chili powder

3 tablespoons paprika

1 tablespoon ground cumin

2 cups brewed coffee

1 1/2 cups Driscoll's strawberries (1/2 packages of a 16-ounce package),
2/3 cup Driscoll's blackberries (1/2 packages of a 6-ounce package)

1/2 cup Driscoll's blueberries (1/2 packages of a 6-ounce package)

2/3 cup Driscoll's raspberries (1/2 packages of a 6-ounce package)

1/4 cup cider vinegar

1/4 cup Worcestershire sauce

3 tablespoons molasses

salt and ground pepper, to taste

1/4 cup chopped cilantro

1/4 cup minced red onion

Ingredients for the chicken:

4 skinless, boneless chicken breasts (6 to 8 ounces each)

1/4 teaspoons salt

1/4 teaspoons ground black pepper

16 to 18 flat wooden chopsticks or skewers


Preheat oven to 350 degrees Fahrenheit. Place chicken on a baking sheet or dish; season with salt and pepper. Bake 25 to 30 minutes or until internal temperature is 170 degrees Fahrenheit. Let rest 5 minutes before slicing as directed below.

While chicken bakes, prepare sauce. To do so, heat oil in a medium-size saucepan; add yellow onion and cook until translucent, about 5 minutes. Add garlic, chili powder, paprika and cumin. Stir 30 to 60 seconds or until fragrant. Add coffee; simmer until reduced by two-thirds. Add berries and simmer 5 minutes. Add vinegar, Worcestershire and molasses. Remove from heat.

Recipe courtesy of Driscoll’s.

Skewered Strawberry & Marshmallow S’mores

Summertime dessert favorite s’mores get a sophisticated upgrade when you swap out graham crackers for French bread and add an antioxidant-packed strawberry.



12 medium-sized strawberries

8 large marshmallows

8 slices French baguette

Olive oil, for brushing

1 (4-ounce) bar dark chocolate, cut into 8 pieces

1/4 teaspoon coarse kosher or sea salt


Prepare a medium-hot fire on one side of your grill.

Thread the strawberries and marshmallows alternately on 4 skewers (if using wooden skewers, pre-soak them). Lightly brush the slices of bread with olive oil.

Place the skewers directly over the fire and grill for about 4 or 5 minutes until the marshmallows have browned. At the same time, grill one side of the bread. Turn the slices over and move to the indirect side of the grill. Place a piece of chocolate on each slice and sprinkle with a pinch of coarse salt. Remove from the grill when the chocolate is soft but still holds its shape.

Serve skewers over grilled bread for a grown-up version of s’mores.

Nutrition score per serving:

Calories: 239

Fat: 7g

Carbs: 36g

Protein: 3g

Fiber: 5g

Recipe courtesy of Karen Adler and Judith Fertig of
The Gardener and the Grill.


Add a comment