Spur-of-the Moment Barbecue Ideas

1/5 Romulo Yanes
Kicked-Up Corn
Elevate a simple summer staple with some south-of-the-border air.

PREP TIME: 5 minutes
COOK TIME: 20 minutes

1/4 tsp chili powder
1/2 cup grated Parmesan (or cotija cheese)
6 ears corn
1 Tbsp olive oil
2 limes, cut into wedges

1. Mix chili powder and cheese; set aside.

2. If grilling corn in husks, peel back husks, remove corn silk, and replace husks. Otherwise, strip husks and silk. Place on grill and rotate each ear 1/4 turn with tongs every 5 minutes or as husks become blackened.

3. Remove corn from grill and strip husks. Brush each ear of corn with olive oil, squeeze with one lime wedge, and sprinkle on cheese mixture to taste.

MAKES 6 SERVINGS. Per serving: 157 cal, 8 g fat (2 g sat), 20 g carbs, 167 mg sodium, 3 g fiber, 8 g protein
2/5 Romulo Yanes
Grown-up Grilled Cheese Sandwiches
How do you make everyone's favorite sandwich even better? Get creative with the fillings and cook to perfection over an open flame.

PREP TIME: 5 minutes
COOK TIME: 10 minutes

6 slices sourdough bread
6 slices rye bread
1 medium red onion, sliced into 1/4-inch rounds
1 medium red pepper, sliced into 1/4-inch rings
3 Tbsp olive oil
3 slices cheddar
3 tsp coarse-grain mustard (such as Grey Poupon Country Dijon)
3 oz Gouda
1/2 Granny Smith apple, cored and sliced into rounds
1/2 cup baby arugula

1. Preheat grill to medium.

2. Brush one side of each bread slice and both sides of onion and red pepper with olive oil. Place onion and red pepper on the grill. Flip when grill marks form, about 3 to 5 minutes.

3. Place bread on grill, olive-oil side down. Top sourdough bread with cheddar. On the rye bread, spread mustard and add a thin slice of Gouda. When cheese begins to melt and grill marks have formed on the bread, 3 to 5 minutes, remove from heat.

4. Assemble sandwiches: Put onions and red peppers between sourdough slices, and an apple round and a few arugula leaves between rye slices.

MAKES 6 SERVINGS (3 OF EACH SANDWICH). Per cheddar on sourdough sandwich: 342 cal, 13 g fat (4 g sat), 43 g carbs, 589 mg sodium, 3 g fiber, 16 g protein. Per Gouda on rye sandwich: 326 cal, 16 g fat (6 g sat), 36 g carbs, 737 mg sodium, 4 g fiber, 11 g protein
3/5 Romulo Yanes
Sweet Veggie Skewers
Grill some veggie kebabs, then serve them over greens for a fast salad that's full of fresh flavor.

PREP TIME: 15 minutes
COOK TIME: 10 minutes

1 Japanese eggplant (about 1 lb), cut into rounds and then halved
24 cherry tomatoes
1 orange pepper, cubed
1 zucchini, cut into rounds and then halved
1 sweet onion, cut into rounds and then quartered

3 Tbsp canola oil
3 Tbsp orange juice
1 tsp honey
1/4 tsp chili powder
1 clove garlic, minced

1. Whisk together marinade ingredients and pour over cut vegetables in a wide, shallow dish. Let sit for 5 to 10 minutes.

2. Thread vegetables onto 12 skewers. Grill, brushing with extra marinade, for 5 minutes per side or until veggies are lightly charred.

MAKES 6 SERVINGS. Per serving (2 skewers): 129 cal, 7 g fat (1 g sat), 15 g carbs, 12 mg sodium, 4 g fiber, 2 g protein
4/5 Romulo Yanes
Light Beer Cocktail
Lucy Saunders, author of Grilling with Beer, suggests this refreshing American twist on a shandy, a British drink made with ale, citrus juice, and ginger ale.

6 oz India pale ale
4 oz lemonade
Lemon peel or mint sprig for garnish

Fill a tall goblet, highball, or flared pilsner glass halfway with ale. Top off with lemonade and stir gently. Garnish with a citrus twist or a sprig of mint.

MAKES 1 SERVING. Per serving: 135 cal, 0 g fat, 21 g carbs, 9 mg sodium, 0 g fiber, 1 g protein
5/5 Romulo Yanes
Grilled Tropical Fruit with Greek Yogurt
There's no beating the juicy, seared-in flavor of fruit on the grill. Topped with cinnamon and a dollop of Greek yogurt (with honey and coconut for a little extra sweetness), it's a fresh and satisfying way to end a meal.

PREP TIME: 5 minutes
COOK TIME: 10 minutes

1/2 pineapple, cubed
1 mango, cubed
1 1/4 cups nonfat plain Greek yogurt
1 tsp cinnamon
6 Tbsp toasted coconut
2 Tbsp honey

1. Skewer pineapple and mango chunks and grill for about 5 minutes on each side until lightly browned.

2. Distribute fruit evenly among 6 small bowls and top each serving with Greek yogurt. Sprinkle with cinnamon and coconut, then drizzle with honey.

MAKES 6 SERVINGS. Per serving: 170 cal, 1.5 g fat (1.5 g sat), 26 g carbs, 332 mg sodium, 2 g fiber, 5 g protein
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