Use modern innovations to escape the heat of the kitchen. These three, healthy, late- summer recipes are meant for the grill. So, invite your family outside, fire up the barbeque and enjoy a colorful meal prepared in the great outdoors.

Ingredients:

• 3 large red bell peppers — seeded, quartered

• 4 large Japanese eggplants — cut lengthwise into 3 slices

• 4 medium yellow zucchini — cut lengthwise into 1/3-inch-thick slices

• 8 tablespoons extra-virgin olive oil, divided

• 2 garlic cloves, finely chopped

• 1/2 teaspoon dried crushed red pepper

• 1/2 cup Japanese breadcrumbs

• 2 tablespoons red wine vinegar

• 1/4 cup chopped fresh parsley

• 1/4 cup parmasaen cheese •    2 tablespoons chopped fresh oregano

Preparation:
Heat the barbeque to medium. Place vegetables on baking sheet and brush with oil; season with salt and pepper. Grill until tender, turning and re-arranging as necessary. Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and red pepper; stir about 30 seconds. Add breadcrumbs and cheese; stir until golden. Add vinegar to another bowl; add in 3 tablespoons oil, parsley and oregano. Arrange vegetables on platter. Spoon dressing over vegetables; sprinkle with breadcrumbs and cheese.

Use modern innovations to escape the heat of the kitchen. These three, healthy, late- summer recipes are meant for the grill. So, invite your family outside, fire up the barbeque and enjoy a colorful meal prepared in the great outdoors.

Ingredients:

• 8 bamboo skewers, soaked in water for 4 hours
• 4 bananas (in the peel), cut into 2-inch chunks
• 1 fresh pineapple, peeled, cut into 2-inch chunks
• 1/3 cup cane syrup
• Zest and juice of 1/2 lemon

Preparation:

Place fruit on skewers. In a small bowl, add lemon juice and zest to cane syrup. brush the skewered fruit with the syrup and place on the grill. These should cook within 3 minutes on each side. Once removed from the grill, brush again. Enjoy warm!

Ingredients:

• 1 large head cauliflower, washed and cut into small florets
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 2 tablespoons balsamic vinegar
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Directions:

Preheat oven to 450°F
Place cauliflower florets in a large bowl, season with oregano, salt and pepper. Drizzle olive oil on top, and toss to coat. Pour cauliflower into a baking dish, cover with foil and roast 25 minutes. Drizzle balsamic vinegar on top of cauliflower, carefully stir in baking pan. Sprinkle the Parmesan cheese on top, and return to oven, uncovered, until the cheese is melted and cauliflower are fork tender, approximately 10 to 15 minutes.

Did you know? Cauliflower comes in purple, green, and orange in addition to the traditional white color!

Ingredients:

• Olive oil – ½  cup
• Lemon juice – 2 tbsp
• Garlic (diced) – 4 cloves
• Basil (diced) – 4 leaves
• Thyme (diced) – 3 sprigs
• Rosemary (diced) – 1 sprig
• Oregano(diced) – 2 sprigs
• Cayenne Pepper – 1 tbsp
• Salt & Pepper – to taste

Directions:

In a bowl combine all ingredients and mix everything well. Place fish (white) or chicken in a gallon Ziploc baggy. Pour marinade in bag and seal. Refrigerate for 1 to 1 & 1/2 hours for fish or 2-4 hours for chicken. Grill and enjoy.

A light and delicious snack perfect for our grilled fruit kebobs in our archives

Ingredients:

• 1 ½ teaspoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• 1/3 cup sugar
• ¼ cup water
• 3 tablespoons seedless raspberry jam

Directions:

In a medium saucepan with the heat off, whisk together cornstarch, cocoa powder and sugar. Gradually whisk in water and jam. Turn on medium heat. Bring sauce to a simmer, whisking constantly. Remove from heat and let cool slightly before serving.

Ingredients:

• Juice of 2 or 3 limes (to equal approximately 1 cup)
• 1/3 cup honey
• 3 cloves garlic, diced
• Salt and pepper to taste
• 1 pound shrimp

Directions:

Whisk together all ingredients except shrimp in a shallow bowl. Place shrimp in the bowl, and marinate in the refrigerator for at least 10 but no more than 20 minutes. Thread shrimp onto skewers, or create a foil “pan” to be placed on the grill. Cook shrimp for approximately 2 minutes per side – shrimp will be pink and will curl. Take care not to overcook.

Fruit kebabs are fun, easy, very pretty and good for you! Eat these plain, top with a little light whipped cream, or pair them with this light chocolate raspberry sauce. Look for fruit that is ripe, yet still slightly firm – it will hold up better on the grill.

Ingredients:

• ½ fresh pineapple, cubed
• 3 or 4 nectarines, pitted and cubed
• 3 or 4 black or red plums, pitted and cubed
• 3 or 4 peaches, pitted and cubed
• 3 or 4 pears, cubed
• 3 or 4 apricots, pitted and cubed
• 12 to 15 fresh strawberries, stemmed
• 2 or 3 large oranges, segmented

Directions:

Alternating different fruits, thread cubes onto skewers. Baste very lightly with melted butter, or spray fruit with non-stick cooking spray. On a medium-heat grill, place the skewers with a little space in between each one. Turn fruit as it’s cooking, about 10 minutes or until there are visible grill marks on the fruit.