3 HEALTHY BARBEQUE RECIPE IDEAS WITH SUMMER INGREDIENTS
Whether you’re inviting guests for a bright and delicious supper or preparing a 30-minute meal for yourself, a fast BBQ is the ideal answer for a wonderful summery meal.
Three healthy (but delicious) BBQ recipes employing summertime ingredients are featured on this site.
Don’t get us wrong: we love cheeseburgers and hotdogs, but every now and again, all you need is some healthy grilled chicken and vegetables.
And, believe it or not, with the recipes we’ve included below, you won’t miss the carb-heavy BBQ food at all!
So let’s get started on our healthy BBQ dishes with fresh, seasonal foods!
VEGETABLE AND CHICKEN FOIL PACKETS
Chicken foil packets with vegetables is a healthful, hearty supper meal that can be made in 35 minutes and is ideal for days when you don’t want to clean the dishes and just want to cuddle in bed with your favorite movie playing.
If you’ve never tried making foil packs on the grill, you’re losing out on a fast and tasty supper option that comes together in no time. When I’m weary but still want something tasty, this is my go-to solution.
The recipe is straightforward. The marinade, for example, is a simple combination of passion fruit sauce, honey, taco spice, and olive oil! After that, add some finely chopped cilantro and cheddar on the top. I often add a dash of salsa sauce to amp up the taste, but this is entirely optional!
Let’s take a closer look at the specifics!
Chicken is the main dish.
Time to prepare: 10 minutes
Time to cookL 25 minutes
Time allotted: 35 minutes
4 foil packets per serving
INGREDIENTS:
1 teaspoon salt for seasoning
1 teaspoon powdered garlic
1 tablespoon extra virgin olive oil
a quarter teaspoon of chili powder
sour cream, cilantro, and salsa
12 cup shredded cheese
12 each chopped green, red, and yellow peppers
12 pound mushroom, freshly sliced
1 pound of onions
12 cup carrots (baby)
1 half-package of baby potatoes
CHICKEN MARINADE INGREDIENTS:
4 chicken breasts, boneless and skinless (4 ounces each)
14 cup extra virgin olive oil
1 teaspoon kosher salt
taco seasoning (1 tablespoon)
honey (two tablespoons)
14 cup passion fruit sauce
INSTRUCTIONS:
Preheat the barbeque grill to a medium-high temperature of roughly 375 degrees Fahrenheit. While the grill is heating up, combine all of the marinade ingredients and let aside for about 10 minutes. Meanwhile, combine the vegetables and potatoes with the garlic powder, chili powder, olive oil, and seasoning salt in a small mixing bowl.
Next, stack vegetables and birds in four equal-sized heavy-duty foil packets (approximately 12 in. square). Before lathering a large amount of marinade over the chicken, layer the mushroom, carrots, onions, and red peppers in the order listed above. When you’re finished, carefully close the foil.
Cook the foiled meal on the grill for 20-25 minutes to ensure that the chicken is fully cooked. After that, remove the foils from the heat and the foil cover. Seal the foils once more and top the chicken with cheese. Allow for 4-5 minutes for the cheese to melt into a creamy consistency. Serve with chopped cilantro, salsa, and sour cream after it has cooled.
When grilling, individual aluminum foil packets contain all of the fluid, making the herbed chicken and vegetables soft and moist. Additionally, utilizing foil eliminates the need to clean dishes after supper. Win-win!
SALSA WITH SALMON AND AVOCADO FROM THE BARBEQUE
What more could one want for? It’s less time consuming, packed with nutrients, and comes in mouthwatering varieties. In less than 10 minutes, you can make this super-nutritious and delicious grilled salmon and avocado salsa.
The nicest thing about this dish is that it doesn’t need fish. Whatever fish you have on hand — trout, tuna, or tilapia – will suffice.
I’ve also tried it with fish and like it.
Also, let’s say you don’t have any avocados on hand. In such instance, salsa may simply be made using tomatoes and fruits such as mangoes, pineapple, and tomatoes.
I’m sure you’re asking why it’s called BBQ salmon and avocado salsa when all of the primary components can be substituted! But, given the current epidemic, it’s probable that you won’t be able to collect all of the components. That’s the reason!
Now, without further ado, let’s get into the specifics!
Seafood is the main course.
Time to prepare: 10 minutes
Time to cook: 12 minutes
Time spent: 22 minutes
Servings:4
INGREDIENTS:
4 salmon fillets, fresh or frozen
season with salt to taste
Taste for pepper and thyme.
1 tablespoon extra virgin olive oil
1 tablespoon sugar (brown)
AVOCADO SALSA INGREDIENTS:
1 diced avocado
1 chopped yellow pepper
1 chopped red pepper
1 diced onion
lime juice, 2 teaspoons
14 cup coriander
a quarter teaspoon of salt
a quarter teaspoon of red chili flakes
INSTRUCTIONS:
Preheat your grill over medium-high heat, around 145 degrees Fahrenheit. Brush both sides of the fish with olive oil and brown sugar while the grill is heating up (you can use regular sugar).
Season the fish with salt and pepper before cooking it. Cook for 10 to 12 minutes with the skin side down. Make sure it’s not overcooked.
Salmon cooks in a flash. For a total of 10 minutes, you should not go overboard. The ease with which it flakes is typically a good indicator that it’s done.
While the salmon is cooking, combine all of the salsa ingredients in a dish.
You don’t have to turn the salmon to cook the other side. However, if that’s what you want, turn and cook for a minute or two – no longer.
Remove the fish from the grill when it’s done to your liking and cover it with the avocado salsa. I normally serve it with grilled potatoes and white rice for a full course supper.
VEGETABLE BOWL WITH BARBECUED TOFU
A simple and healthful meal with Caribbean spices that can be refrigerated for days and still taste delicious. My quick-fix dish for vegetarian friends and family is a barbecued tofu veggie bowl.
This meal is loved by even those who swear by grilled ribs.
For the video, I used multicolored bell peppers, but this recipe works as well with just one kind. You may also substitute any vegetable for the avocado if you don’t like it.
Let’s have a look at the procedure now!
Course Description: Main Course
Time to prepare: 15 minutes
Time to prepare: 30 minutes
45 minutes in total
6 Sevings
12 red, green, and yellow bell peppers, chopped
INGREDIENTS:
1 package extra-firm tofu
1 cup button mushrooms, tiny
1 sliced red onion
1 sliced avocado
1 piece of ripe plantain
BARBECUE SAUCE INGREDIENTS:
nutmeg (12 teaspoon)
1 tsp allspice powder
1 inch ginger root
2 garlic cloves
2 tablespoons extra virgin olive oil
12 lb. sweet onion
1 tsp barbecue sauce
2 teaspoons soy sauce
1 tblsp. thyme
1 scotch bonnet pepper, deseeded
COMPOSITION OF RICE INGREDIENTS
1 teaspoon of salt
1 tablespoon of butter
2 c. liquid
1 cup rice, white
INSTRUCTIONS:
Mix and combine all of the ingredients listed under the BBQ sauce heading in a magic bullet or a blender. After that, squeeze out all of the extra liquid by patting the tofu dry with a paper towel. After that, cut them into 12 inch thick strips and place them in a plastic bag with the marinade, allowing them to marinate for 30 minutes.
While the tofu is resting, put all of the rice ingredients in the rice cooker and set the temperature for the rice you’re using.
Brush olive oil over a medium-hot grill (about 145°F) and cook the tofu and veggies together. Because tofu has such a fragile texture, it must be handled with extreme care while grilling.
Cook for 4-5 minutes on each sides, or until nicely browned but no black grill marks appear. Cook the vegetables in the same way until they’re fully seared and softened.
Now pour the remaining olive oil into a pan. Over medium-high heat, fry the plantain slices for about 4-5 minutes on each sides.
Finally, serve the tofu mixture with charred plantain pieces and avocados on top of freshly cooked rice!
If you attempt any of these recipes, please let us know what you think. Do you have any recommendations for how to make these dishes even more delicious? Fill in the blanks in the comments section below!
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