Grilling for Two: 30-Minute Recipes

Enjoy the thrill of the grill without setting foot outdoors, thanks to these easy weeknight recipes.

Grilled summer vegetables

Photo by Olha Afanasieva via Shutterstock.com

George Foreman made a household name for himself showing how an 
indoor grill could cook meat with less fat in half the time, yet his gourmet gadget—as well as other two-sided countertop grills, such as panini presses—offer an unlimited range of speedy, tasty veg options. Let the following meals-for-two get your creative juices flowing, and before long, you’ll be coming up with some lean, mean grilling action of your own.

Grilled Radicchio with Creamy Walnut Sauce
Serves 2  |  30 minutes or fewer

The nonstick surface of a countertop grill means you don’t have to put together a fancy marinade to make 
tasty, tender grilled radicchio.

3 small radicchio heads, halved lengthwise
1/4 cup walnut halves, plus more for garnish, optional
1 clove garlic, peeled
2 Tbs. plain unsweetened soymilk
1 Tbs. vegan sour cream
1/4 tsp. vegan Worcestershire sauce
2 tsp. balsamic vinegar
1/2 cup quartered red or green seedless grapes

1. Place radicchio halves cut-side up on grill. Close, and grill 10 to 12 minutes, or until pronounced grill marks appear and radicchio is just tender.
2. Meanwhile, chop 1/4 cup walnut halves with garlic in mini food processor or blender. Add soymilk, sour cream, and Worcestershire sauce, and blend until smooth and creamy. Season with salt and pepper, if desired.
3. Place 3 radicchio halves cut-side up on each plate. Sprinkle each 
serving with 1 tsp. balsamic vinegar. Serve with walnut sauce, and garnish with grapes and walnut halves, if using.

PER SERVING: 152 CAL; 4 G PROT; 10 G TOTAL FAT (1 G SAT FAT); 14 G CARB; 0 MG CHOL; 59 MG SOD; 2 G FIBER; 8 G SUGARS

Grilled Vegetables with Miso Sauce
Serves 2  |  30 minutes or fewer

Grill-roasted Asian-style vegetables hit the spot on a weeknight. Serve over a bed of steamed basmati or jasmine rice.

Vegetables

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1/4 red kuri or kabocha squash, seeded and cut into 1/2-inch-thick slices
1 small red onion, sliced
2 tsp. sesame oil
1 large bok choy, leaves separated

Miso Sauce

1 Tbs. miso paste
1 clove garlic, minced (1 tsp.)
1/2 tsp. light brown sugar
1 tsp. sesame oil
1/2 tsp. rice vinegar
2 green onions, chopped (1/4 cup)
1 Tbs. toasted sesame seeds

1. To make Vegetables: Brush squash and onion slices with oil. Spray grill with cooking spray, and lay squash slices on grill. Close, and cook on medium-high 10 minutes, or until squash is tender; transfer to plate. Place onion slices on grill; cook 4 to 5 minutes, or until crisp-tender; transfer to plate. Place bok choy leaves on grill; cook 3 to 4 minutes, or until wilted and crisp-tender; transfer to plate.
2. Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan. Bring to a simmer over medium heat. Cook 1 minute, or until miso dissolves and begins to bloom. Remove from heat; stir in oil and vinegar. Fold in green onions and sesame seeds.
3. Serve Grilled Vegetables drizzled with Miso Sauce, or serve Miso Sauce 
on the side.

PER SERVING (11/2 CUPS VEGETABLES AND 3 TBS. SAUCE): 184 CAL; 5 G PROT; 10 G TOTAL FAT (1 G SAT FAT); 21 G CARB; 0 MG CHOL; 379 MG SOD; 4 G FIBER; 8 G SUGARS

Grilled Mango Sundaes
Serves 2  |  30 minutes or fewer

A few minutes on the grill gives mangoes a rich, creamy texture without overcooking them to mush. This recipe can also be made with plums, peaches, nectarines, or pineapple.

1 large mango, peeled and cut into 1/2-inch-thick slices
1/4 tsp. ground allspice
1 cup coconut or vanilla ice cream
2 Tbs. chopped candied ginger

Sprinkle mango slices with allspice, and place on grill. Close, and cook on high heat 5 to 7 minutes, or until grill marks appear on fruit. Transfer to serving bowls. Top each serving with 1/2 cup ice cream and 1 Tbs. candied ginger.

PER SERVING: 280 CAL; 3 G PROT; 11 G TOTAL FAT (7 G SAT FAT); 45 G CARB; 35 MG CHOL; 56 MG SOD; 3 G FIBER; 35 G SUGARS

Grilled Plantains with Queso Fresco
Serves 2  |  30 minutes or fewer

If you want to expand your horizons with Mexican flavors, this is a good dish to try. Green plantains have a starchy, almost potato-like consistency when cooked. Queso fresco is a nonmelting Mexican cheese that can be pan-fried or grilled. If you can’t find queso fresco, substitute feta cheese.

2 green plantains, peeled and cut into 1/4-inch-thick slices
1/2 tsp. chili powder
1 Tbs. olive oil, plus more for brushing grill
2 oz. queso fresco, cut into 1/4-inch-thick slices, plus more crumbled for garnish (optional)
1/2 cup fresh-packed salsa
2 Tbs. chopped cilantro, optional
2 1/2     tsp. lime juice, divided
2 cups torn romaine lettuce or baby mesclun greens

1. Spray plantain slices on both sides with olive oil cooking spray, and sprinkle with chili powder. Season with salt, if desired. Brush grill with oil. Place plantain slices on grill, close, and cook on medium-high heat 8 to 10 minutes, or until plantain slices look crisp and dry. Transfer to plate.
2. Place queso fresco on grill, and cook 3 to 4 minutes, or until grill marks appear.
3. Meanwhile, stir together salsa, cilantro (if using), and 1/2 tsp. lime juice.
4. Arrange greens on one side of each serving plate; drizzle with remaining 
2 tsp. lime juice and 1 Tbs. oil. Set 1 layer (4 to 5 slices) plantain slices on other side of each plate; top with grilled queso fresco slices, and then with remaining plantain slices. Spoon salsa over plantains, and sprinkle with crumbled queso fresco (if using).

PER SERVING: 347 CAL; 7 G PROT; 10 G TOTAL FAT (3 G SAT FAT); 65 G CARB; 9 MG CHOL; 204 MG SOD; 6 G FIBER; 30 G SUGARS

Italian Veggie Medley
Serves 2  |  30 minutes or fewer

This quick, versatile vegetable medley is perfect served over pasta or steamed wheat berries. It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices of provolone cheese, and grill in the double-sided grill 3 to 4 minutes, or until bread is crisp and cheese is melted.

1 tomato, cut into 1/2-inch-thick slices
1 small zucchini (4 oz.), halved and cut into 1/2-inch-thick strips
4 oz. fresh asparagus spears, trimmed and halved crosswise
4 oil-packed artichoke hearts, drained and halved (1/2 cup), plus 1 tsp. oil from jar
1/2 small onion, sliced (1/2 cup)
1 jarred roasted red pepper, drained and cut into strips (1/4 cup)
1/2 tsp. Italian seasoning

Combine all ingredients in large bowl, and season with salt and pepper, if desired. Spread on grill, close, and cook on medium-high 10 minutes, or until vegetables are browned. Drizzle with pan juices, if desired.

PER 2-CUP SERVING: 104 CAL; 4 G PROT; 7 G TOTAL FAT (<1 G SAT FAT); 16 G CARB; 0 MG CHOL; 305 MG SOD; 6 G FIBER; 6 G SUGARS

Article source: https://www.vegetariantimes.com/skills/vegetarian-grilling-for-two

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