Grilled Brussels Sprouts with Balsamic Glaze | Skinnytaste

When you think of grilled vegetables, corn, eggplant, peppers and zucchini usually come to mind. But did you know you can make Brussels sprouts on the grill too? They come out perfectly charred on the edges and make the perfect side to grilled steaks, pork or chicken. My friend Tara introduced me to making Brussels on the grill. She had us over for dinner one night and her husband had steaks grilling along with corn and these Brussels! I added some Balsamic Glaze to because I love the combination. Enjoy!

Source: Grilled Brussels Sprouts with Balsamic Glaze | Skinnytaste

Summer Vegetables with Sausage and Potatoes | Skinnytaste

Lean Italian chicken sausage with summer bell peppers and zucchini sauteed with baby red potatoes and fresh herbs for a quick one pot meal. I love a meal that only dirties one pot because although I may love to cook, I really don’t love to clean! I labeled this as kid-friendly because my older one (the pickier one) loves this and my younger one will eat the sausage and peppers, but picks out the potatoes. Since every child is different I’ll let you decide! This is also gluten-free for those of you with a gluten intolerance, dairy-free and egg-free. You can use Italian chicken sausage or turkey sausage depending on what is available to you in your area. I’ve tasted several brands and really came to love Al Fresco’s sweet chicken sausage and Premio’s chicken sausage. My local health food store and Italian deli also carry their own homemade sausage which is wonderful. If rosemary isn’t your thing, use fresh thyme instead. Summer Vegetables with Sausage and Potatoes Skinnytaste.com

Source: Summer Vegetables with Sausage and Potatoes | Skinnytaste

23 Delicious Skewers To Make This Summer

Grilling season > every other season.

Source: 23 Delicious Skewers To Make This Summer

Also…

Steak Fajita Skewers
Servings: 8-10

INGREDIENTS
2 pounds sirloin steak, cut into 1-inch cubes
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 green bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
1 large white onion, cut into 1-inch pieces
8-10 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS
Preheat grill to medium-high heat.
Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated.
Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer.
Repeat with the remaining skewers.
Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway.
Serve!

Roasted Veggie Skewers
Servings: 8-10

INGREDIENTS
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 zucchinis, sliced into rounds
3 cups cremini mushrooms
2 medium red onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
4-5 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS
Preheat grill to medium heat.
Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer.
Repeat with the remaining skewers and vegetables.
Brush each skewer liberally with the oil mixture.
Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
Serve!

Teriyaki Chicken Skewers
Servings: 4-5

INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup soy sauce
¾ cup brown sugar
1 tablespoon sesame seeds
¼ cup green onions, chopped
1 pineapple, diced into 1-inch cubes
4-5 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS
Preheat grill to medium heat.
Combine the chicken, soy sauce, brown sugar, sesame seed

Peanut Dipping Sauce for Beef or Chicken

Easy Peanut Dipping Sauce in Under 3 Minutes

Total time: 3 minutes
Prep time: 2 min
Cook time: 25 sec
Yield: ½ cup
Level: Easy

Ingredients:
2 tablespoons peanut butter
4 tablespoons hoisin sauce
1 teaspoon sriracha hot sauce, or more to taste
3-5 tablespoons water

Directions:
In a small microwave-safe bowl, add hoisin sauce, 3 tablespoons of water, peanut butter, and sriracha sauce, and mix with a fork just to blend ingredients.

Microwave on high for 20-25 seconds. Remove from microwave, and use a fork to combine ingredients together. If sauce is too thick, add 1-2 additional tablespoons of water to achieve a thinner consistency. Add more sriracha hot sauce, if desired. Serve immediately or store in the refrigerator until ready.