Let’s face it. Going bunless is no fun. But just because you’re on a low-carb diet doesn’t mean you have to stop stacking your burgers. Thick-cut, grilled zucchini slices make a great bulky-bread substitute and add extra veggie flavor to these Italian-style turkey patties. If snow season’s got your grill buried, bake both in the oven. Bored with burgers? Use this recipe to make meatballs, or cradle cooked patties in lettuce for a creative wrap.
Is your garden teeming with zucchini? A quick-growing summer squash, zucchini appears in abundance this time of year, giving you basketfuls of a versatile veggie to cook or bake with. Put your homegrown harvest to good use with this quick-and-easy, 5-minute side dish. Simply toss zucchini slices with olive oil, lemon juice and seasonings and grill over medium heat until tender.
Wait a minute! Didn’t the last Paleoista post mention that there’s an overabundance of Paleo treats? Indeed, that’s true. However, this is not to be confused with the idea of indulging in a special treat, made with natural, unprocessed (and even raw in some cases) Paleo ingredients, once in awhile for special occasions. During the hot summer months, who wants to bake anyway?
For a “non-fishy-tasting” fish, tilapia is a top pick. Mild, light and flaky, it soaks up whatever seasonings it’s cooked with, making a flavorful recipe like this one helpful to have on hand. In a food processor, you’ll combine olive oil with a small onion, fresh cilantro, chili powder and coriander—plus a surprise summer ingredient (hint: it makes great shortcakes!)—to create a simple rub. Once applied, all it takes it three minutes on the grill, and dinner is served!
As the weather heats up, keep your kitchen cool! Grilling goes beyond basic burgers and dogs with this homemade pizza cooked over an open flame. Its chewy, crispy crust and bold, wood-fired flavor beat oven-baked any night—and you can easily customize toppings with fresh-from-your garden herbs or veggies.
Veggie burgers are great on the grill, but if they’re unwrapped from a package, you’re still eating processed food. Try grilling up thick, meaty portobello mushrooms instead. This “real food” recipe requires only a light brushing with olive oil, garlic and fresh basil and about 10 minutes on the grill. Serve them burger-style on buns or enjoy as a side dish with any meal.
Get your grill ready for the big get-together with a recipe that’s perfect for your vegetarian guests. Thick-sliced eggplant is tossed with a mixture of sweet honey, olive oil and coconut flakes then grilled until tender. Serve it as a side with other BBQ favorites, or make it the main dish for a healthier holiday meal.
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