Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-tim…
Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-time favorite! Adding a protein, like steak, is a great way to get…
These grilled peppers are life changing! I realize that’s dramatic. But it’s me! What else do you expect? Plus, they’re really life-changing. Oddly enough, I have another pepper recipe coming for you too. One today, then another in a week or two (hint hint, they are stuffed!) All the summer pepper feels! If you adore […]
I realize that’s dramatic. But it’s me! What else do you expect?
Plus, they’re really life-changing.
Oddly enough, I have another pepper recipe coming for you too.
One today, then another in a week or two (hint hint, they are stuffed!)
All the summer pepper feels!
If you adore all things tart and briney like I do, you will just flip over these peppers! They are grilled first, then covered in a delicious vinaigrette.
And then! We stuff them with burrata cheese and obviously all is right in the world.
Oh but then! Lots of thens, I know.
We add toasted sourdough crumbs or croutons (whatever you’d like to call them) for crunch.
Tons of fresh herbs.
More drizzles of vinaigrette.
So.much.flavor.
I can’t even stand it!
The grilled marinated peppers are almost better than roasted red peppers. We have so many jars in our pantry because they are one of our favorite food – we use them in pasta, on pizza, to make sauce – everything.
These are just as good! Probably better. The smokiness from the grill adds so much flavor that you’ll want to put these on everything too.
There are a few different ways you can serve this. If you’re making it at home for a summery snack or dinner, make it like this. Keep the peppers whole, throw some burrata and breadcrumbs inside and enjoy with a knife and fork.
If you want to make this for a party or a pool snack, like a gathering with friends where it could be more of an appetizer, slice the peppers. Throw the sliced peppers on a plate with the vinaigrette and cover with a ball of burrata. Serve it with slices of sourdough instead of the crumbs.
The dish is super versatile.
Also, summery snack is my favorite thing. When I hear “summery snack” I think of a 5PM snack, when you’re enjoying happy hour with a chilled glass of white wine on the patio that accidentally turns into dinner. Those are the best kind!
Grilled Marinated Peppers with Burrata and Breadcrumbs
These grilled peppers are life changing! Marinated with a delish vinaigrette, covered with burrata and topped with sourdough crumbs.
Course Side Dish
Cuisine American
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Servings 4people
Author How Sweet Eats
Ingredients
4bell peppers
salt and pepper
olive oil spray or for drizzling
2tablespoonsred wine vinegar
2garlic cloves,minced
pinchcrushed red pepper flakes
⅓cupolive oil
3slicessourdough bread,torn into pieces
1tablespoonbutter
½teaspoongarlic powder
2tablespoonsfresh herbs,like thyme, basil, rosemary, plus more for sprinkling
18 ounces ball burrata cheese
Instructions
Preheat the grill to medium-high heat. I like it to be around 500 degrees.
Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil. Sprinkle with salt and pepper.
Make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the olive oil until emulsified.
Make the sourdough crumbs. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with the sourdough crumbs and fresh herbs.
Grilled peaches are easy to make and full of sweet and smoky flavor! Top with vanilla ice cream for the perfect summer grilled dessert. Peach season is one glorious month here in Indiana. And those first ripe peaches are cause for celebration! Here’s one of our favorite new ways to eat them: Grilled Peaches! Throw these sweet, juicy fruits onto the grill and they get caramelized and lightly smoky. Then top them with vanilla ice cream and fresh mint, and it’s one of the best treats on the planet. This is a summer dessert that everyone raves about: and it’s simple to throw on the grill once you’re done making the main dish. Here’s how to make this incredible grilled dessert. Don’t want to grill? Make Roasted Peaches instead! Ingredients for grilled peaches These grilled peaches are easy to make, with a short ingredient list! They’re perfect for summer entertaining, especially if you’ve already got the grill fired up for the main dish. Here’s what you’ll need for these peaches: Ripe peaches: Don’t use anything but ripe peaches! We can’t emphasize this enough. Only buy ripe, in season peaches for this recipe. You’ll want them just ripe, not too soft […]
Grilled peaches are easy to make and full of sweet and smoky flavor! Top with vanilla ice cream for the perfect summer grilled dessert.
Peach season is one glorious month here in Indiana. And those first ripe peaches are cause for celebration! Here’s one of our favorite new ways to eat them: Grilled Peaches! Throw these sweet, juicy fruits onto the grill and they get caramelized and lightly smoky. Then top them with vanilla ice cream and fresh mint, and it’s one of the best treats on the planet. This is a summer dessert that everyone raves about: and it’s simple to throw on the grill once you’re done making the main dish. Here’s how to make this incredible grilled dessert.
These grilled peaches are easy to make, with a short ingredient list! They’re perfect for summer entertaining, especially if you’ve already got the grill fired up for the main dish. Here’s what you’ll need for these peaches:
Ripe peaches: Don’t use anything but ripe peaches! We can’t emphasize this enough. Only buy ripe, in season peaches for this recipe. You’ll want them just ripe, not too soft or they’ll turn mushy on the grill.
Brown sugar
Neutral oil like grapeseed or canola (here’s more)
How to find ripe peaches
It can be hard to find perfectly ripe peaches: so make sure to buy them during peach season! It’s great to buy them from your local farmer’s market if peaches are grown near you. Here are a few tips on shopping for ripe, juicy peaches:
Choose peaches that are still slightly firm, but that give way slightly when you press gently against them.
Ripe peaches should also smell fairly strong and should be bright in color. Any kind of peach works for this recipe; white or yellow, it doesn’t matter as long as the peach is super ripe!
Tips on how to grill peaches
Peaches can go directly onto the grill grates. You’ll just need to know a few basic items: grill temperature and approximate timing. Memorize that and then make grilled peaches on repeat all summer! Here’s what you need to know (or jump to the recipe):
Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.
Cut the peaches in half, rub with oil, and sprinkle the tops with brown sugar.
Grill 4 minutes cut side down, then flip and cook 3 minutes until the peaches are soft and tender.
Toppings for these grilled peaches
These grilled peaches are just sweet enough on their own: but they’re meant to have toppings! Adding vanilla ice cream takes them from good to amazing status. Here’s what we’d suggest serving them with:
Drizzle of honey or maple syrup: Don’t forget this! It adds the final sweetness.
Fresh mint leaves: Fresh mint adds a delicious nuance of flavor, and a beautiful color.
Vanilla ice cream: The final touch: melty vanilla ice cream! This is what transforms the grilled peaches into the perfect dessert with a “peaches and cream” vibe. (It reminds us of our favorite peach pie!)
More topping ideas!
Topping the grilled peaches is the fun part, and you can get creative! Here are some more ideas for tasty ways to serve them:
Wait! Please don’t leave. I promise there’s a really good reason to make flaming hot cheetos grilled corn. I swear. There is a legitimate reason for covering your corn in these spicy, crunchy crumbs and then eating it. I promise. It might even become one of your favorite summer treats! Let’s be real: it’s definitely […]
And guys, here’s the biggest thing. I am not a cheetos fan, and I’m certainly not a flaming hot cheetos fan. As a kid, I liked cheese puff things more than crunchy cheetos. And I’m such a baby when it comes to heat and spice! If things are too spicy, I feel like they just burn out my taste buds and then I can’t, well, TASTE anything.
You know?
But I had to make it at home. I don’t know exactly how that restaurant made their corn, but the way I’ve made it is incredible. Like holy flavor from heaven.
So anyway. Here I am. Covering my grilled corn on the cob in flaming hot cheetos. 2020 has brought me to my knees. And brought me to this.
Let me tell you how insanely good it is. I mean, it is GOOD.
First up, let’s talk about the components:
It’s sweet from the corn.
Creamy and cheesy from the cotija lime mayo.
Spicy and crunchy from the cheetos coating.
Seriously, EVERYTHING you want in one bite? This is it.
I’ve made this recipe a few times over the years, but I was “embarrassed” to share the full “recipe” since it uses the cheetos. 2020 has tossed all embarrassment out the window. You may have seen me post it on instagram stories last summer, but this year I decided that it HAD to have its own space here. It’s just so incredibly good, regardless of how trashed up the concept may be.
Here’s how it goes down:
Grill your corn. Or heck, even roast it. Doesn’t matter to me. I love the charred, smoky bite that you get from a grilled ear of corn. But whatever works! Just cook it.
Then, slather it with a mixture of mayo, crumbled cotija cheese and lime zest. This is good enough to eat with a spoon. Super flavorful! Spread it all over the ear of corn because it acts as “glue” (ew?) for the cheetos.
I know, I know. I still can’t get over the cheetos either.
Then, roll it in the cheetos crumbs. Add a sprinkle of cotija, a spritz of lime.
This hot cheetos grilled corn is amazing. Charred, smoky grilled corn slathered in cotija cheese mayo and rolled through crushed flaming hot cheetos. Yum!
Course Side Dish
Cuisine American
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 6ears of corn
Author How Sweet Eats
Ingredients
6ears of corn
2/3cupmayonnaise
¼cupcrumbled cotija cheese,plus extra for sprinkling
1lime,zest freshly grated (you can use the juice to spritz after)
2cupsflaming hot cheetos
Instructions
Preheat your grill to the highest setting. Shuck the corn (I left the husk at the bottom for photos, but honestly, it’s messy to eat this way!). I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else!
Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn takes 10 to 15 minutes total, maybe a bit less for smaller ears.
While the corn is grilling, stir together the mayo, cotija cheese and lime zest.
Place the cheetos in the bowl of your food processor and pulse until small crumbs remain (or place them in a sealed bag and crush them!). Place the crumbs on a plate that is large enough to roll the ears of corn in.
Remove the corn from the grill and spread the cotija mayo (about 2 tablespoons each) all over the ears of corn. Roll the corn through the crushed cheetos. Sprinkle with extra cotija cheese. Serve immediately with fresh lime for spritzing!
Tonight it’s grilled whole sweet potatoes for dinner! Seriously, these are about to be a staple in your menu. Because hello flavor! You can throw them on the grill and top them with ANYTHING. These sweet potatoes on the grill may be my new favorite thing. They are so easy. The skin gets crispy and […]
Tonight it’s grilled whole sweet potatoes for dinner!
Seriously, these are about to be a staple in your menu. Because hello flavor!
You can throw them on the grill and top them with ANYTHING.
These sweet potatoes on the grill may be my new favorite thing. They are so easy. The skin gets crispy and charred. You don’t have to turn on your oven!!
Yes, the benefits are endless.
Plus, we have the whole smoky flavor that really takes everything over the top.
This is a simple recipe but one that is super good. I like to throw fresh garden tomatoes on top and crispy bacon. If you want to go full BLT-style you could top with shredded lettuce or even marinated kale. Or fresh arugula!
And I have never been a huge ranch person but my oh my, that has changed. After testing the potatoes with ranch a few times, I got hooked on the ranch. Like – OBSESSED. Finally, I fell in love with it.
I’ve been making a batch of it every weekend. We use it on sandwiches, for veggies, all that good stuff. I’ve added hot sauce to it to make buffalo ranch and have just thrown an avocado in the blender with it for avocado ranch!
And here, I’m giving you two options – you can make it with fresh herbs or you can make it with dried. Whatever you have on hand, depending on the season. This one deserves a front row seat in your recipe box.
It’s seriously fool proof and so delicious. I do highly suggest using a bunch of fresh dill and chives straight from the garden right now.
Then load up all of your favorite things on top of the charred sweet potatoes.
3tablespoonsfresh chives or 1 tablespoon dried chives
2tablespoonsfresh dill or 2 teaspoons dried dill weed
1tablespoonfresh parsley or 1 teaspoon dried parsley
2teaspoonsfresh lemon juice
1teaspoongarlic powder
½teaspoononion powder
½teaspoonsalt
½teaspoonpepper
¼teaspoonsmoked paprika
Instructions
Preheat the grill to medium heat. Wash and dry the sweet potatoes.
Place the potatoes on the grill and close the lid. Cook for 35 to 40 minutes, turning them every 10 minutes or so. Note: if you don’t want the skin to get crunchy and blackened, you can definitely wrap these in foil. It’s your call!
While the potatoes are on the grill, heat a skillet over medium-low heat. Add the bacon and cook until crispy. You can also make the ranch at this point too!
When the potatoes are done, slice them in half. Sprinkle with a pinch of salt and pepper. Drizzle with the ranch dressing. Top each with the chopped tomatoes, crispy bacon and a few pickled onions if you wish. Top with fresh herbs!
fresh herb ranch
Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!
Grilled bananas is a dessert everyone will rave about! Flavored with maple, cinnamon and nutmeg, they’re even better topped with ice cream. Got a grill? Then you absolutely must try the revelation that is grilled bananas! This grilled spin on the flavors of bananas foster is the perfect end to a dinner on the patio. Grill up some burgers or veggies, then throw on these bananas and you’ve got dessert waiting for you. Each tender bite is flavored with maple syrup, cinnamon, ginger and nutmeg. It’s made even more perfect with a little melty vanilla ice cream: restaurant quality with very little effort! Alex and I were skeptical at first of this idea, but at first bite we were sold. Ingredients for grilled bananas There’s only a handful of ingredients you need for big flavor here! This grilled dessert is naturally sweet using pure maple syrup to make a sweetly spiced sauce. Here’s what you need to make grilled bananas: Bananas: Make sure to use bananas that are ripe but still firm. If they’re overly ripe, they’ll become mushy after grilling (which is okay flavor-wise, just not as pretty to look at) Maple syrup: Use pure maple syrup: you could also use […]
Grilled bananas is a dessert everyone will rave about! Flavored with maple, cinnamon and nutmeg, they’re even better topped with ice cream.
Got a grill? Then you absolutely must try the revelation that is grilled bananas! This grilled spin on the flavors of bananas foster is the perfect end to a dinner on the patio. Grill up some burgers or veggies, then throw on these bananas and you’ve got dessert waiting for you. Each tender bite is flavored with maple syrup, cinnamon, ginger and nutmeg. It’s made even more perfect with a little melty vanilla ice cream: restaurant quality with very little effort! Alex and I were skeptical at first of this idea, but at first bite we were sold.
Ingredients for grilled bananas
There’s only a handful of ingredients you need for big flavor here! This grilled dessert is naturally sweet using pure maple syrup to make a sweetly spiced sauce. Here’s what you need to make grilled bananas:
Bananas: Make sure to use bananas that are ripe but still firm. If they’re overly ripe, they’ll become mushy after grilling (which is okay flavor-wise, just not as pretty to look at)
Maple syrup: Use pure maple syrup: you could also use honey if desired
Rum: Add in a splash of rum if you like! This channels the bananas foster vibe even more
Cinnamon
Ginger
Nutmeg
Vanilla ice cream: Topping with melty vanilla ice cream takes it to star status
Chopped pecans: Optional, but the toasting crunch adds a finishing touch
How to cut bananas for grilling (leave the peel on!)
Here’s the important part for grilling bananas! Well, two things. Here’s what to know:
Keep the peel on. You’ll grill the banana in the peel: so don’t peel them! The peel acts as a protective barrier, almost like a pan. It keeps the banana together and makes it easy to flip.
Slice lengthwise. Slice the banana in half lengthwise so that it forms two long boat-shaped pieces.
Tips on how to grill bananas
Once you’ve cut your bananas, keeping them in the peel, you’re ready to grill! All you need to know at this point is the grill temperature and approximate timing. Memorize that and then make them on repeat all summer! Here’s what you need to know (or jump right to the recipe):
Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.
Cut the bananas in half with the peel on. See the notes above.
Brush the tops with the maple syrup and spices.
Grill cut side down for 3 to 4 minutes, until you get those lovely char marks.
Flip and grill cut side up for 4 to 5 minutes. This finishes the cooking.
Use a spoon to scoop the bananas out of the peels. Garnish and enjoy!
Add toasted pecans or glazed pecans
Top these grilled bananas with vanilla ice cream for a showy, restaurant-style dessert! We also like using chopped pecans to add a satisfying crunch. You can use plain pecans for this. But if you’re looking for big wow factor, here are a few other options:
Toasted pecans: Simply heating pecans in a skillet for a few minutes brings out a beautiful nutty flavor. You can taste the difference! Go to How to Toast Pecans.
Maple glazed pecans: Even better, glaze your pecans with maple syrup so they have a sweet, crunchy coating. Go to Glazed Pecans.
Toppings for grilled bananas
Topping the grilled bananas is the fun part! While we loved it as specified, here are some more topping ideas:
Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
In a small bowl, stir the maple syrup, oil, cinnamon, nutmeg, and ginger.
Leaving the peel on, slice off the stem of the banana peel. Then slice the banana in half lengthwise.
Brush the cut side of the bananas with 1/2 of the maple syrup mixture.
Grill cut side down for 3 to 4 minutes until grill marks appear. Flip and cook an additional 4 to 5 minutes until softened.
To serve, scoop the bananas out of their peels with a spoon. Stir the maple mixture, then drizzle it over the tops. Serve with ice cream and chopped pecans.
Notes
*Step up the flavors and add 1 tablespoon rum to the mix as well!
Category:Dessert
Method:Grilled
Cuisine:American
Keywords: Grilled Bananas, How to grill bananas
More banana recipes
There are so many ways to use bananas, from bread to muffins to pancakes! Here are some favorite banana recipes:
Healthy Banana Bread Muffins These healthy muffins are made mostly of oats and bananas, blended together in a blender. A fan fave!
Banana Oatmeal Pancakes Wholesome and so delicious! They’re mostly with oats so they’re filling and full of nutrients.
Perfect Banana Smoothie The perfect banana smoothie! It’s got just the right creamy texture and beautifully banana-forward flavor.
This grilled vegetable orzo will be your new summer BFF. It’s loaded with flavor. Everyone loves it. It should be dinner tonight! Okay, but seriously? This orzo has been on repeat for weeks now. IT IS SO GOOD. First, let’s talk about how versatile it is. You can basically throw whatever veggies you have and […]
This grilled vegetable orzo will be your new summer BFF.
It’s loaded with flavor. Everyone loves it. It should be dinner tonight!
Okay, but seriously? This orzo has been on repeat for weeks now. IT IS SO GOOD.
First, let’s talk about how versatile it is. You can basically throw whatever veggies you have and love on the grill. There is no right or wrong here, as long as it’s vegetables you like. It’s a great way to do a clean-out-the-fridge meal and use up everything that’s about to spoil.
The veggies that I always do for flavor purposes alone: mushrooms, bell peppers and broccoli.
Those are my faves!
However, as you can see in the photos, I add in many many more vegetables too. Cauliflower, zucchini and scallions here. I also like to throw in asparagus and/or green beans.
Everything ends up tasting incredible thanks to the charred, smoky flavor from the grill, but I also add a dash of balsamic vinegar to make the flavor pop.
When it comes to grilling, the way you grill the vegetables may vary. I love using this grilling basket and this grilling pan for almost all the vegetables. But if you have mushrooms that are thinly sliced, then I suggest grilling them in foil. They will get very crisp and this is where you can add that balsamic flavor.
Of course, if you don’t have a grill, this works just as well with roasted vegetables too. Winning all around right here!
Now this vinaigrette. Oh my gosh. This might be my favorite dressing of the summer. I’m calling it now. My new signature!
You make a classic vinaigrette with red wine vinegar, some herbs, salt, pepper and garlic, them smash feta into that mixture while bring it together. Add your olive oil and boom! It’s perfect.
This reminds me a lot of a blue cheese vinaigrette I’ve been perfecting for a long time. The recipe will be in my next book! There’s just something about these soft cheeses that marinate in the dressing. Fantastic.
More great news:
You can make this ahead of time. Yes! The entire thing. Even this past weekend I made it almost a full 24 hours ahead of time and served it as a cold pasta salad. The flavors become more pronounced and everything marries together even more.
So yes, that means you can serve this warm or cold. It’s totally your choice.
What I’ve been doing? If I want to make it for dinner, then we tend to eat it warm. I grilled the vegetables while making the orzo then toss it all together and serve. If you want to make it for a gathering with family or friends, I suggest taking it at room temp (so making it right before you leave) or serving it cold. All the ways are delicious.
If you do go the dinner route, you can serve this alone, serve it as the main dish with a greens salad or serve it as a side with some grilled chicken or salmon. Of course, you can also add chicken or beans or whatever else you’d like right into the salad.
What I’m really saying is take this and make it your own. You’ll have wonderful leftovers. And double the dressing because you will freak over it!
Grilled Vegetable Orzo with Smashed Feta Vinaigrette
Grilled Vegetable Orzo with Smashed Feta Vinaigrette
This grilled vegetable orzo is the perfect dish to serve warm or cold! Tossed with feta vinaigrette, the flavor is incredible!
Course Salad, Side Dish
Cuisine American
Author How Sweet Eats
Ingredients
1poundorzo pasta
12ouncesshiitake mushrooms
1cupbroccoli florets
1cupcauliflower florets
2bell peppers,chopped
4green onions
1medium zucchini squash,cut into rounds or spears
olive oil for drizzling
balsamic vinegar for drizzling
salt, pepper and garlic powder for sprinkling
crumbled feta for serving
fresh herbs,like dill and chives, for serving
smashed feta vinaigrette
3tablespoonsred wine vinegar
2tablespoonsfreshly squeezed lemon juice
2tablespoonsfresh chopped dill
2tablespoonsfresh chopped chives
2teaspoonshoney
salt and pepper
⅓cupcrumbled feta cheese
½cupextra virgin olive oil
Instructions
Note: there is no wrong way to do the vegetables here! Cut them as you wish (at least large enough so they don’t fall through grates/grill pan), use the vegetables you wish - whatever you love most!
Preheat the grill to high. Make the dressing first and set it aside.
Bring a pot of salted water to a boil and cook the orzo according to the package directions - usually around 8 minutes for al dente. If the orzo is finished before everything else is, toss with a spoonful of olive oil so the pasta doesn’t stick together. Grill the vegetables while the water boils and orzo cooks.
I find that I need 2 grill baskets/trays here to do all the vegetables. You can of course put vegetables right on the grill too - especially things like large pieces of bell peppers, asparagus, zucchini rounds or spears, etc. Toss the vegetables with olive oil and sprinkle with salt and pepper. If desired, you can also toss with 1 to 2 tablespoons of balsamic vinegar.
If the mushrooms are sliced, I put them on a sheet of foil. (if they are whole, you can place them directly on the grill or grill plate.) Drizzle the mushrooms with olive oil and add 1 to 2 tablespoons of balsamic vinegar. You can add cracked black pepper and garlic powder too. Wait to salt until the mushrooms cook.
Place the vegetables on the grill. Cook for 10 to 15 minutes total, tossing and turning some of the vegetables every few minutes. The length of time will depend on how small you cut your vegetables, so keep an eye on them. I check every 5 minutes or so.
Once the vegetables are done, toss them in a large bowl with the orzo. Pout the feta vinaigrette on top and toss. You can add in extra feta, fresh dill or chives if you wish. Either serve immediately, or store in the fridge until you serve. You can make this 24 hours ahead of time. Leftovers are great!
smashed feta vinaigrette
In a bowl, whisk together the vinegar, lemon juice, honey, salt, pepper, herbs and feta. Use a spoon or whisk to smash some of the feta into the mixture. Whisk the olive oil into the dressing until combined. You can make this ahead of time and store it in the fridge. It will separate but whisking or shaking will bring it back together.
Here’s how to make the very best grilled tuna: seared on the outside and tender on the inside! Full of savory flavor, it’s a true showstopper. Tired of grilling burgers and salmon? Good, because here’s a uniquely incredible grilled dinner idea: grilled tuna steaks. And there’s nothing fishy about this tuna. Ahi tuna is rich and buttery, and seared perfectly on the outside, it tastes more like chicken or steak than fish! Even better, it’s one of the quickest things you can cook. Just 1 to 2 minutes, and you’ve got dinner. Here are all the tricks to getting that perfect sear on the grill. Ingredients for grilled tuna The nice thing about ahi tuna: it’s so flavorful on its own that you hardly need any seasoning! Just salt and pepper will do. Here’s what you need for grilled tuna steaks: Ahi tuna steaks: Look for sashimi grade. If you can find it, wild caught tuna is most sustainable. You can use fresh or frozen tuna steaks: if it’s frozen, thaw it by leaving it in the refrigerator overnight the night before you plan to grill. Salt Pepper This recipe makes perfectly seared grilled tuna In this recipe, you’ll use […]
Here’s how to make the very best grilled tuna: seared on the outside and tender on the inside! Full of savory flavor, it’s a true showstopper.
Tired of grilling burgers and salmon? Good, because here’s a uniquely incredible grilled dinner idea: grilled tuna steaks. And there’s nothing fishy about this tuna. Ahi tuna is rich and buttery, and seared perfectly on the outside, it tastes more like chicken or steak than fish! Even better, it’s one of the quickest things you can cook. Just 1 to 2 minutes, and you’ve got dinner. Here are all the tricks to getting that perfect sear on the grill.
Ingredients for grilled tuna
The nice thing about ahi tuna: it’s so flavorful on its own that you hardly need any seasoning! Just salt and pepper will do. Here’s what you need for grilled tuna steaks:
Ahi tuna steaks: Look for sashimi grade. If you can find it, wild caught tuna is most sustainable. You can use fresh or frozen tuna steaks: if it’s frozen, thaw it by leaving it in the refrigerator overnight the night before you plan to grill.
Salt
Pepper
This recipe makes perfectly seared grilled tuna
In this recipe, you’ll use the grill to make seared tuna using ahi tuna. What’s seared tuna?
Seared tuna is made with only the highest quality, freshest ahi tuna. This is the tuna is the quality that’s used in sushi and sashimi.
The perfect seared tuna is browned on the outside and raw on the inside: a beautiful pink color! It’s absolutely safe to eat, unless you’re a pregnant woman staying away from raw fish.
How to grill ahi tuna: time and temperature
The basic concept behind grilled ahi tuna: you need to crank up your grill to the highest heat possible! To get a perfect sear on the outside and a raw inside, the hotter the better. Because grills vary, the exact temperature will be different based on your grill.
Preheat a grill to the highest heat possible: 500 to 700 degrees Fahrenheit, depending on how hot your grill gets.
Pat the tuna dry and sprinkle liberally with salt and pepper.
Grill 30 to 60 seconds per side, until cooked on the outside but still raw on the inside. It’s helpful to use a food thermometer: the internal temperature should be 115 degrees Fahrenheit.
More on buying ahi tuna
Where to look for ahi tuna at the grocery? If you’re not used to buying it, here are a few things to know:
Look for frozen steaks. It’s possible that your grocery might have frozen ahi tuna steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to remember to thaw the night before in the refrigerator.
If not, look at the fish counter. Ahi tuna steaks have become more popular lately, so you should be able to find it at your local grocery counter.
Find wild caught. If you can find wild caught, this is preferred from a sustainability perspective. US caught is preferable due to US regulations. Read more about buying sustainable seafood here.
Ways to serve grilled tuna
There are lots of fantastic sides to pair with grilled tuna! One thing to note: if you want to serve other grilled vegetables with the tuna, you’ll need to cook at medium high heat (375 to 450 degrees). So you’d grill them first, then increase the heat for the tuna. If this presents logistical challenges with your grill, you may want to opt for other sides like salads or rice.
Preheat a grill to as hot as it gets (500 to 700 degrees Fahrenheit).
Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides.
Add the steak to the grill and cook 30 to 60 seconds per side, until lightly browned on the outside but still raw on the inside (115 degrees Fahrenheit). If you’d like to sear the short sides, turn the tuna with tongs and sear each side for a few seconds.
To serve, slice the tuna against the grain into 1/2 inch slices. Serve immediately.
Notes
*Frozen is okay: make sure to thaw it in the refrigerator before serving.
Category:Main Dish
Method:Grilled
Cuisine:American
Keywords: Grilled tuna, Grilled ahi tuna, How to grill tuna
These mind-blowing grilled tomatoes are easy and packed with smoky, juicy flavor. Serve them with herbs for a sensational summer treat. Speechless. That’s what you’ll be after trying these grilled tomatoes (at least, we hope!). Here at A Couple Cooks we’ve made almost all the grilled vegetables, but tomatoes were something new. Take one bite and it’s true magic: smoky, pure sweet tomato, with a melt-in-your-mouth quality that makes you immediately want to shout how delicious they are. These grilled tomatoes work as a side dish or appetizer for a grilled dinner. Drizzle with olive oil and top with fresh herbs, and it’s the very best summer treat you could imagine. Ingredients for grilled tomatoes You only need a handful of ingredients for grilled tomatoes! The tomatoes in particular should be good quality. Here’s what you need: Large, firm ripe tomatoes: this is important! The tomatoes must be ripe, but not so soft that they’ll fall apart on the grill. Olive oil Salt and pepper Fresh herbs: we used fresh thyme and oregano If you’d like, you can add a few feta cheese crumbles too (we did). But it’s not necessary for flavor! The olive oil and herbs bring such […]
These mind-blowing grilled tomatoes are easy and packed with smoky, juicy flavor. Serve them with herbs for a sensational summer treat.
Speechless. That’s what you’ll be after trying these grilled tomatoes (at least, we hope!). Here at A Couple Cooks we’ve made almost all the grilled vegetables, but tomatoes were something new. Take one bite and it’s true magic: smoky, pure sweet tomato, with a melt-in-your-mouth quality that makes you immediately want to shout how delicious they are. These grilled tomatoes work as a side dish or appetizer for a grilled dinner. Drizzle with olive oil and top with fresh herbs, and it’s the very best summer treat you could imagine.
Ingredients for grilled tomatoes
You only need a handful of ingredients for grilled tomatoes! The tomatoes in particular should be good quality. Here’s what you need:
Large, firm ripe tomatoes: this is important! The tomatoes must be ripe, but not so soft that they’ll fall apart on the grill.
Olive oil
Salt and pepper
Fresh herbs: we used fresh thyme and oregano
If you’d like, you can add a few feta cheese crumbles too (we did). But it’s not necessary for flavor! The olive oil and herbs bring such a big punch, it’s at its core a vegan and plant-based grilled recipe.
High quality, ripe tomatoes are a must!
Great grilled tomatoes start with great tomatoes. While some cooking methods can cover over sub-bar ingredients, grilling requires great tomatoes. Here’s what to know:
Best choice: Local farmers market tomatoes, heirloom tomatoes, or garden tomatoes. These are full of the most nuanced, tasty flavor. And you can support local growers!
Ripe grocery store tomatoes: Grocery tomatoes are best during tomato season. If you’re buying in the off season, some brands of hydroponic greenhouse tomatoes can have better flavor. Just don’t buy pink or hard tomatoes.
How to grill tomatoes: time and temperature
All you really need to know about grill tomatoes is the grill temperature and timing. Memorize these few things, and then make this recipe on repeat all summer! Here are the basic steps for how to grill tomatoes (or jump to the recipe):
Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit).
Cut the tomatoes in half latitudinally: around the horizontal axis, not through the top.
Rub with olive oil and sprinkle with salt and pepper.
Grill 4 to 5 minutes per side, until tender and charred. Be very careful when flipping the tomatoes, and use a confident, strong motion with your spatula.
Serve with olive oil, more salt to taste, and chopped fresh herbs.
More ways to season grilled tomatoes
The simplest way to serve grilled tomatoes is as we listed above. But if you want to get even fancier, here are some ideas:
Balsamic drizzle. Add a touch of balsamic reduction for sweet tart sophistication.
Grilled Caprese salad. Layer with slices of fresh mozzarella and top with fresh basil for a grilled spin on Caprese salad.
Grilled tomatoes work with lots of different cuisines; they’re especially perfect with Mediterranean-style meals. Here are a few ways to accessorize them to make a grilled dinner:
For serving: Chopped fresh thyme and oregano, olive oil, feta crumbles (optional)
Instructions
Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
Remove the stems from the tomatoes. Cut each tomato in half (latitudinally: see the photos). Gently rub them with olive oil and sprinkle liberally with kosher salt and pepper.
Grill cut side down for 4 to 5 minutes until tender and lightly charred. Carefully flip with a spatula, then cook an additional 4 to 5 minutes until tender.
Sprinkle with a little more salt and drizzle with olive oil. Serve with fresh herbs and if desired, a few feta cheese crumbles (though the flavor is incredible without).
Category:Side Dish or Appetizer
Method:Grilled
Cuisine:American
Keywords: Grilled tomatoes, How to grill tomatoes
More fresh tomato recipes to try
Need more recipes for when summer tomatoes are juicy and ripe? Here are our top fresh tomato recipes to try:
Best Pico de Gallo Just 6 ingredients, it’s ideal for tortilla chips and topping for fish or tacos.
Here’s how to make perfectly grilled eggplant! These tricks make it come out tender every time. Top with sauce as a summer side dish or appetizer. Eggplant can be under appreciated, but this Mediterranean-style vegetable is one of the tastiest around. You’ve got to try this grilled eggplant: it comes out smoky and tender, lightly charred and full of flavor. Top it with a sauce and you’ve got a killer summer side dish or appetizer! We went for two different sauces: a fresh tomato salsa fresca, and a creamy, lightly spicy white BBQ sauce. The combination of the two is spot on. You’ll need to know a few tricks for grilled eggplant to get it just right: here’s what to know! Ingredients for grilled eggplant You don’t even need to top this eggplant with sauces: especially if you’re serving as part of a sandwich or part of a grilled veggie platter. But they’re extra festive, so feel free to add them if you like. Otherwise, the ingredients for grilled eggplant are very basic: Globe eggplant Olive oil Salt Trick 1: make 1/2-inch rounds! There are two tricks you need to know for grilled eggplant. First: slice it into 1/2-inch slices! […]
Here’s how to make perfectly grilled eggplant! These tricks make it come out tender every time. Top with sauce as a summer side dish or appetizer.
Eggplant can be under appreciated, but this Mediterranean-style vegetable is one of the tastiest around. You’ve got to try this grilled eggplant: it comes out smoky and tender, lightly charred and full of flavor. Top it with a sauce and you’ve got a killer summer side dish or appetizer! We went for two different sauces: a fresh tomato salsa fresca, and a creamy, lightly spicy white BBQ sauce. The combination of the two is spot on. You’ll need to know a few tricks for grilled eggplant to get it just right: here’s what to know!
Ingredients for grilled eggplant
You don’t even need to top this eggplant with sauces: especially if you’re serving as part of a sandwich or part of a grilled veggie platter. But they’re extra festive, so feel free to add them if you like. Otherwise, the ingredients for grilled eggplant are very basic:
Globe eggplant
Olive oil
Salt
Trick 1: make 1/2-inch rounds!
There are two tricks you need to know for grilled eggplant. First: slice it into 1/2-inch slices! Any thicker and the eggplant comes out charred on the outside, but tough on the inside. Trust us: we tried it (not delicious). You can place half-inch slices right on the grates and they come out perfectly tender.
Trick 2: add olive oil right before grilling!
The other tip for grilled eggplant: add the olive oil right before you cook it! Here’s the thing about eggplant: it sucks up oil like a sponge. If you add the oil too soon, the eggplant sucks it all up and then becomes dry. But if you add it right before grilling, it will stay oiled enough for the grill.
Salt to taste, until the flavor pops
Another thing to note about this recipe: typically we specify exactly how much salt to use. For this recipe, you’ll salt the eggplant afterwards (so salt doesn’t fall off on the grill). Because the size of eggplants can vary, the recipe below indicates simply to add salt to taste. Give it a good sprinkling of kosher salt, then taste and see if the flavor pops. If not, add a little more and taste until it tastes delicious but not salty.
How to grill eggplant: time and temperature
All you really need to know about grilled eggplant, besides those two tips, is the grill temperature and timing. Memorize those few things, and then make this recipe on repeat all summer! Here are the basic steps for how to grill eggplant (or jump to the recipe):
Preheat a grill to medium high heat (that’s 375 to 450 degrees Fahrenheit).
Thinly slice the eggplant into 1/2-inch rounds.
Directly before grilling, rub with olive oil.
Grill 4 to 5 minutes per side, until tender and charred. Add salt to taste and enjoy!
Sauces for grilled eggplant
Here’s the fun part: serving your eggplant! Eggplant works with lots of different flavors, from American to Mediterranean. Here’s what we used, and then a few more ideas:
Fresh tomato sauce: We went with a salsa fresca to bring in bright tomato flavor; you could also use pico de gallo.
White BBQ sauce: Ever tried this? White BBQ sauce is unique and great for drizzling on grilled veggies.
Tahini sauce: Eggplant is great with Mediterranean flavors. Try this Tahini Sauce and top with chopped parsley and pomegranate seeds.
Pesto: Spoon over Basil Pesto and top with sliced cherry tomatoes. Perfection!
Or, serve it as a sandwich!
Another great way to serve grilled eggplant: as a sandwich! This Eggplant Sandwich with Pesto is one of our favorite summer grilled meals, inspired by a stop in a hidden sandwich shop on a trip to Italy. It layers up some tasty Italian ingredients like:
Grilled eggplant
Ripe, juicy tomatoes
Fresh mozzarella cheese
Basil pesto Make your own if you have basil or get your favorite store bought jar.
Kalamata olive spread Full of big flavor! Buy store bought tapenade or make your own.
This grilled eggplant recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
Finely chopped cilantro or Italian parsley, for serving (optional)
Instructions
Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
Directly before grilling (not in advance), slice the eggplant into thin rounds about 1/2” thick (size is important!). Place the slices on a baking sheet and rub both sides with the olive oil. Don’t do this step in advance: the eggplant soaks up lots of the olive oil, so make sure to do it right before grilling.
Place the eggplant directly on the grill grates and grill for about 4 to 5 minutes per side (8 to 10 minutes total), until charred and tender.
Remove from the grill and season generously with kosher salt to taste, until the flavor pops. Serve topped with salsa fresca or pico de gallo and/or white BBQ sauce.
Category:Side Dish / Appetizer
Method:Grilled
Cuisine:Mediterranean
Keywords: Grilled eggplant, How to grill eggplant
More eggplant recipes
Eggplant is one of our favorites because it’s so versatile! There are so many ways to use this nutritious veggie. Here are some of our top eggplant recipes for serving it:
Oven Roasted Eggplant Baking until it’s tender makes for unreal flavor. Serve it as a side dish, or toss with pasta!
Eggplant Pizzas Eggplant makes the crust of these mini pizzas, covered in garlicky sauce and gooey cheese.