One of my favorite things about summer is grilling out! And I'm pretty certain I could grill about anything and love it! So we decided to make an almost totally grilled dinner and it turned out yummy! Here's a quick post about some fun things to grill this summer!
Grilled Avocado and Mushrooms
Prep time: 20 minutes. Yields: 4 servings. Calories: 71 per serving
1 medium Haas avocado
2 cups of sliced mushrooms
Garlic powderSalt and pepper to taste
Half the avocado and remove the pit. Sprinkle with salt, pepper and garlic powder. Spray grill with non stick spray or olive oil and place avocado face down. Cook until those pretty charred lines show up on the avocado.
I used my lovely grill pan to sauté my mushrooms on the grill and I seasoned them with salt, pepper and garlic powder before I threw them on. Sauté the mushrooms until soft and blackened just a bit.
This is my favorite grill accessory! Grill sauté pan!
Peel the avocado and cut each piece in half. Tops with the yummy mushrooms and enjoy!
Roasted Sweet Potatoes
Prep time: 30 mins. Yields: 4 servings. Calories: 131 per serving
2 medium sweet potatoes
10 tbsp. of shaved Parmesan,Romano, Asiago cheese
1 tbsp. of olive oil
4-6 leaves of fresh basil
Sea salt and cracked black pepper to taste
3 green onions
Preheat oven to 400. Peel and thinly slice the sweet potatoes and put them on a foil lined baking sheet. Dice onions and add to potatoes. Drizzle with oil, sprinkle with sea salt and pepper and toss by hand to coat the potatoes. Spread the potatoes out on the pan. Finely chop the basil and sprinkle over potatoes. Bake them until they get soft and the edges brown. Sprinkle with cheese and return to the oven until melted and bubbling. Yum!
I also did some simple and delicious stuffed peppers! These have so much flavor and are low on calories!
Stuffed Sweet Peppers
Prep time: 15 minutes. Yields: 4 servings. Calories: approx. 25 each
4 medium sweet peppers
4 tbsp. of Shaved Parmesan, Romano, and Asiago cheese
4 basil leaves
Salt and pepper
Cut the tops off the peppers and remove the seeds. Stuff the fresh basil leaf into each pepper. Season with sea salt and pepper and stuff 1 tbsp. of cheese into each pepper. Grill the peppers directly on the grill or in a grill pan until softened and browned.
Lastly, I sliced up a thick multigrain bread and spread it with a little Earth Balance-and grilled those babies! And let me tell you, grilled bread, with perfectly crusty edges, is ah-ma-zing! Try it sometime!