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This easy and elegant grain and grilled squash salad is a seasonal stunner. It makes great use of summer's bounty—yellow squash, zucchini, and fresh basil—and looks impressive on the dinner table.
Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise. Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds.
Monterey Jack Turkey Burgers with Zucchini-Tomato Sauté. Dasha Wright. The Monterey Jack cheese mixed into the ground turkey helps make these patties flavorful and moist. This dish has six main ...
Grilled Potatoes. Grilled Baby Potatoes – If you love baby potatoes and love the grill – combining them together is a match made in heaven. They are seasoned to perfection with a smoky char on ...
In a large, shallow bowl, combine the chili powder, coriander, oregano, garlic, lime zest, lime juice and 1/4 cup of the olive oil. Season with salt and pepper. Add the pork chops and turn to coat. Cover and refrigerate for 3 hours. Bring to room temperature before grilling. Set a cast-iron grill pan over high heat.
Slices of zucchini and sweet onions will get that perfect char on the grill alongside the Greek-marinated chicken. Serve it up with pita and tzatziki to make the dinner complete. Get Ree's Greek ...
Slathered with garlic oil and showered with mozzarella and parmesan, this showstopping vegetarian side might just upstage the actual steaks at the grill-out. Scoring the zucchini:
In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes. Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side.