7 Heart-Healthy Grilling Recipes to Try Before the End of Summer

Gently wash mushroom caps with a damp cloth to remove any visible dirt. Carefully detach and discard the entire stem. Using a spoon, scoop out all the dark gills from the underside of each mushroom.

Lay mushrooms flat on a cutting board (gills side down). Gently score top of each mushroom in a crosshatch pattern or 1-inch squares. Set aside.

Lightly grease the grill and preheat to medium-high heat.

Meanwhile, place a medium skillet over medium heat. Add 2 tsp of olive oil to coat skillet. Add onion and garlic and cook, stirring frequently until onions are translucent, about 5 minutes.

Add in spinach and cook until wilted, about 3 to 4 minutes more. Stir in bread crumbs, oregano, pepper, and Parmesan cheese and cook until heated through, about 2 minutes. Evenly divide mixture between two mushroom caps. Top each mushroom with 1 tbsp of mozzarella cheese.

Place stuffed mushrooms on preheated grill and cook until softened, about 7 minutes.

Serve with a side of mixed greens. Drizzle greens with remaining teaspoon of olive oil. Pour lemon juice on both greens and mushrooms to taste.

Lightly grease grill grates. Preheat grill to medium-high heat. In a mixing bowl, combine ground turkey, onion, garlic, egg, bread crumbs, onion powder, garlic powder, Italian seasoning, salt, pepper, and Worcestershire sauce. Mix until evenly combined. Form mixture into 4 even patties.

Once grill is hot, place patties onto grates and cook until burgers are browned and easily release from grill, about 4–6 minutes. Flip patties and cook until burgers reach an internal temperature of 165 degrees F, about 4–6 minutes more.

Serve burgers on buns topped with tomatoes and lettuce.

In a large zip-top bag or deep baking dish, place olive oil, lime zest and juice, cumin, black pepper, salt, garlic, and minced jalapeños. Stir to evenly combine ingredients.

Add chicken breasts and toss gently in marinade. Place marinated chicken in the refrigerator for at least 30 minutes and up to 12 hours, tossing occasionally to coat chicken.

Lightly grease grill grates. Preheat grill to medium high. Place chicken on grill and cook until it starts to brown, about 6 minutes. Flip chicken and cook until the internal temperature registers as 165 degrees F, about 6 minutes more.

In a large zip-top bag or deep baking dish, combine olive oil and za’atar. Add cauliflower and work marinade onto both sides of each steak. Seal or cover and refrigerate for at least 30 minutes or up to 12 hours, tossing occasionally.

Lightly grease the grill grates and preheat grill to medium-high (425 degrees F). Grill cauliflower steaks until bottoms begin to brown, about 5 minutes. Flip and cook for another 3 to 4 minutes more.

Remove from heat, top with chopped parsley and feta cheese, if desired.

Place 2 paper towels on a plate and top with tofu. Place 2 more paper towels on top of tofu and top with another plate to add weight. Microwave for 2 minutes to help remove some of the moisture from tofu.

In a medium bowl, combine lime juice, olive oil, chili powder, salt, pepper, and cilantro, if desired. Whisk together lightly.

Generously grease the grill, then preheat to medium.

Evenly divide tofu, squash, tomatoes, mushrooms, and onion among 4 large (or 6 medium) skewers. Lightly brush with the marinade on all sides.

Grill until tofu begins to brown and vegetables are tender, about 7–10 minutes, turning halfway through. Brush with marinade regularly while cooking.

Arrange chicken in a single layer in a baking dish. Top with salad dressing and gently toss to evenly coat all. Marinate for at least 30 minutes.

Preheat a grill or grill pan to medium-high heat. Remove chicken from dressing, allowing any excess to drip off, and place on preheated grill. Cook until charred, about 5 minutes, then flip and cook until the internal temperature reaches 165 degrees F, about 5 minutes more.

Serve grilled chicken on brioche buns with cabbage, avocado, and microgreens.

Add sliced zucchini, squash, red onion, olive oil, salt, and black pepper to a large ziplock bag. Shake contents around well until squash is well coated.

Place in fridge to marinate for 30 minutes or up to overnight.

Preheat grill or grill pan to medium-high heat and lightly grease grill grates. Using tongs, carefully place zucchini and squash on grill or grill pan, discarding marinade. Cook for 4 minutes, flip, and cook another 2 to 3 minutes until both sides are lightly charred.

Using tongs, place bread on the grill and toast both sides until lightly charred, about 1 minute per side.

To assemble, spread each slice of bread with ½ tbsp hummus. Divide cooked veggies, arugula and goat cheese evenly among the 8 slices of toast.