S.N.A.P. Summer Healthy Grilled Recipes by Simone Leta

Try these sample, healthy recipes you can easily prepare at home...

Grilled Shrimp & Veggie Kebabs
 INGREDIENTS

1 teaspoon extra-virgin olive oil

1/4 teaspoon Dijon mustard

Juice from 1 wedge lemon

1/4 teaspoon garlic

1 teaspoon fresh chopped parsley

10 small - medium shrimp

1 small green pepper

1/4 medium onion

4 wooden skewers

10 cherry tomatoes

10 white button mushrooms

1/2 ear corn on cob

1/8 teaspoon garlic powder

PREPARATION  

1. Preheat grill.

2. In a bowl, whisk together olive oil, Dijon mustard,

juice from lemon wedge, garlic and parsley; add shrimp.

3. Chop green pepper and onion into kebab-size chunks.

4. On wooden skewers, alternate shrimp with cherry tomatoes,

onion and pepper chunks, and mushrooms.

5. Grill over foil, flipping periodically, until shrimp turn pink on both sides, 6 to 8 minutes.

6. Serve with corn on cob, sprinkled with garlic powder.

  

Grilled Summer Veggie Salad

 

 INGREDIENTS 

1 medium eggplant

3 ears corn

2 medium zucchini

2 small summer squash

1 red onion

1 bunch asparagus

1 red pepper

½ cup herb infused oil for grilled

2 pounds mixed grape, cherry, mini tomatoes

¼ cup fresh basil leaves cut thin slices

4 ounce Gorgonzola or blue cheese, crumbled

¼ cup herb infused oil

Zest from ½ lemon

Juice from 1 lemon (1/4 cup)

1 teaspoon Dijon mustard

½ teaspoon salt

Grinds of black pepper to taste  

PREPARATION 

1. eat grill to high - clean veggies
2. Cut ends from eggplant and cut lengthwise 3-4 thick slices
3. Shave skin off outside pieces so they will get grill marks

4. Salt and pepper both sides

5. Husk corn and put on tray

6. Cut ends of zucchini and summer squash and cut in half lengthwise

7. Cut off top of red onion, cut into quarters but leave root (holds together while grilling)

8. Cut tough ends off of asparagus

9. Cut red pepper in half, remove core and seeds

10. Brush all vegetables with your choice of oil (herb infused if possible)

11. Place on grill until each side chars

12. Cut all vegetables into bite sizes, cut tomatoes in half, and remove corn kernels from cob

13. Combine everything in a bowl with dressing made of oil,  

lemon zest and juice, Dijon mustard, salt, and pepper

14. Crumble cheese into salad and serve

 

FOR MORE INFORMATION ON S.N.A.P. Nutrition visit:
www.varsityhousegym.com