Can you feel it? The air is getting warmer, the birds are chirping, and the sun is shining a little brighter. That's right, spring is just around the corner! And what better way to celebrate the arrival of this delightful season than by firing up the grill and whipping up some mouthwatering dishes? Here are a few fun, light, and bright grilled recipes to tantalize your taste buds:
Grilled Vegetable Bruschetta
Ingredients:
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 red bell pepper, seeded and quartered
- 1 red onion, sliced into thick rounds
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Baguette, sliced
- Fresh basil leaves, for garnish
Instructions:
In a bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Toss the sliced vegetables in the marinade until coated. Grill the vegetables over medium heat for 3-4 minutes per side, until tender and grill marks appear. Grill the baguette slices for 1-2 minutes per side, until lightly toasted. Arrange the grilled vegetables on top of the toasted baguette slices and garnish with fresh basil leaves. This vibrant and flavorful bruschetta is a perfect appetizer or light lunch option for a sunny spring day!
Grilled Salmon with Mango Salsa
Ingredients:
- 4 salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and diced
- Juice of 1 lime
- 2 tablespoons fresh chopped cilantro
Instructions:
Rub the salmon fillets with olive oil and season with salt and pepper. Grill the salmon over medium-high heat for 4-5 minutes per side, until cooked through and flaky. In a bowl, combine diced mango, chopped red onion, diced jalapeño, lime juice, and chopped cilantro to make the salsa. Serve the grilled salmon hot off the grill topped with the refreshing mango salsa. The combination of smoky grilled salmon and sweet-spicy mango salsa is a match made in springtime heaven!
Grilled Peach and Burrata Salad
Ingredients:
- 4 ripe peaches, halved and pitted
- 8 oz burrata cheese
- 2 cups arugula
- 1/4 cup balsamic glaze
- 2 tablespoons honey
- 2 tablespoons chopped pistachios
- Salt and pepper to taste
Instructions:
Grill the peach halves over medium heat for 2-3 minutes per side, until grill marks appear and the peaches are slightly softened. Arrange the grilled peaches and arugula on a serving platter. Tear the burrata cheese into pieces and scatter over the peaches and arugula. Drizzle with balsamic glaze and honey, and sprinkle with chopped pistachios. Season with salt and pepper to taste. This elegant and refreshing salad is a celebration of spring's bounty, combining the sweetness of grilled peaches with the creamy richness of burrata cheese.
So there you have it! Three delicious grilled dishes to usher in the arrival of spring with flavor and flair. Get out there, fire up the grill, and let the grilling begin!
