50 recipes for side dishes and grilled desserts

Add these simple grill recipes to your summer. меню!Поделитьwith я with друзьями: 1. Кукуруза with honey-spiced oil. Mash 4 tbsp. l softened salty butter with 2 tsp. honey, 1/2 tsp chopped thyme and a large pinch of cayenne pepper. Fry 6 peeled leaves ears of corn (cut into pieces of 5 cm.) on greased oil grate over medium heat, turning over, for 8-10 minutes. until soft and tan. Serve with honey-spicy oil. 2. Corn on the cob. Fold down leaves at 4 ears of corn and remove silky stigmas, then again pick up the leaves. Connect 8 tbsp. water, 2 tbsp. l sugar and salt. Add the corn and leave for 1 hour; drain the water. Grill over moderate heat, turning over, 10-15 min. to softness corn. Serve with salt and butter. 3.Carrots with lemon and parmesan. Shuffle 3 bundles of clipped mini carrots with olive oil. Salt and pepper. Fry on grill under the lid over medium heat, often turning over, 12-15 min. to softness. Drizzle with olive oil, sprinkle with lemon zest, Parmesan, chopped parsley and salt in cereal. 4. Sweet pepper in Italian. Oil with olive oil 3 peeled seeds cut into 4 parts bell peppers (red, yellow and / or orange). Salt and pepper. Grill Moderately high heat until the pepper softens and burns slightly, 4-5 minutes. from each side. Add 1 tbsp. l olive oil and white wine and 1/2 tsp chopped oregano, mix. 5. Polenta with Parmesan Grease the sliced ​​vegetable oil sliced ​​polenta from a package in the form of logs to 510 gr. Salt and pepper. Grill over moderate heat, overturn once, 15-18 minutes to crisp and distinct strips from grilling. Sprinkle with grated Parmesan and pepper. 6. Tomatoes with pesto. Brush olive oil on cocktail tomatoes on a branch. Salt and pepper. Grill side up on moderately high heat to distinct strips, 1-2 min. Flip and fry for about 1 min. until bubbles appear in the juice. Serve with pesto. 7. Artichokes. 4 artichokes cut from above about 2 cm. and cut the ends of the leaves with scissors. Peel the stems and cut each artichoke in half along the stem; get out the core. Lubricate with olive oil on all sides. Salt. Wrap 2 halves of the artichoke with the cut down in heavy-duty foil; repeat with the remaining artichokes. Grill under the lid on moderately high heat until soft, about 10 min. from each side. Let lie down for 5 minutes, then unfold. Serve with melted butter and lemon slices. 8. Chives with sesame seeds. Grease 3 a bunch of green onion sesame oil. Salt. Grill for grilling over medium-high heat, turning over, 2-4 minutes, until the onion will not burn. Mix 1/2 tsp. soy sauce and rice vinegar sprinkle onion. Sprinkle with fried sesame seeds. 9. Sweet bow. Soak 2 sliced ​​sweet onions in thick slices 1/2 tbsp. buttermilk mixed with 1/2 tsp salt and a pinch of pepper 30 min. up to 1 hour; drain the liquid. Grill under the lid on medium heat, turning over, 10-15 min. to softness. Mix with 1 tbsp. l olive oil and 1 tbsp. l chopped parsley; salt and pepper. 10. Fennel. Mix 3 heads of fennel, cut and divided into 4 parts, with vegetable oil. Salt and pepper. Grill bake under the lid on moderately high heat, turning over, 22-28 min. to softness and tanning. Serve with spicy mayonnaise. 11. Radicchio in Balsamic refueling. Sprinkle 2 heads of radicchio with olive oil, divided into 4 parts. Salt and pepper. Grill on moderately high heat, turning over, 8-10 min. until crispy crusts and tanning. Mix 3 tbsp. l balsamic vinegar and honey with 1/4 tsp red pepper in cereal; pour radicchio with using a spoon, sprinkle with crumbled gorgonzola and chopped chives. 12. Cabbage with mustard. Lubricate the cut into 4 parts green cabbage with olive oil. Salt and pepper. Wrap each piece individually in foil. Grill bake under cover over medium heat, periodically turning over, about 35 minutes to softness and tanning. Mix 4 tbsp. l softened salty butter with 2 tbsp. l chopped dill and 1 tbsp. l granular mustard; spread on cabbage. 13. Caesar salad”. Cut 2 romaine salad cores in half lengthwise; grease the sides olive oil slicer. Salt. Grill the cut down on medium heat for about 3 minutes, until the salad burns. Flip and fry another 1 min. Sprinkle Caesar salad dressing and sprinkle with grated parmesan. 14. Chips from the feces. Mix with olive oil 1/2 bunch of leaves of Tuscan cabbage kale (prune, remove stems). Salt. Grill medium overturning fire, 12-15 min. until crisp. 15. Potatoes “ranch”. Cook in microwave 3 pcs. potato Russet to a softness of 8-11 minutes; slightly cool and cut into slices of 1.3 cm. Stir with 2 tbsp. l vegetable oil. Mix 1/2 tsp. onion and garlic powder, 1/4 tsp. dried dill, salt and pepper; sprinkle seasoning potatoes and mix. Grill Moderately high heat, turning over, 5-7 min. until the stripes appear. sixteen. Young potatoes with herbs. Pour 450 g. whole young potatoes with cold salted water in a large stewpan. Bring boil and cook for 10 minutes. to softness. Drain and mix with olive oil; salt and pepper. Fry on grill over moderate heat, turning over, 6-8 min., until vegetables do not burn. Sprinkle with chopped parsley and chives. 17. Sweet potato. Puncture 3 yams with a fork; microwave 5 min Cool slightly. Cut into slices 1.3 cm thick. And mix with olive oil. Salt and pepper. Fry on grilling over moderately high heat, turning over, 3 min. before the advent stripes. 18. Yellow zucchini. Shuffle 1 zucchini and 1 yellow zucchini (cut diagonally into slices 0.6 cm thick) with olive oil and 1/2 tsp. chopped thyme. Salt and pepper. Grill Moderately Strong fire until vegetables are soft and slightly burnt, 2-3 minutes. сeach side. Sprinkle with red wine vinegar. 19. Asparagus with balsamic vinegar. Stir 2 bunches of chopped asparagus with olive oil. Salt and pepper. Grill on moderately high heat, turning over, 3-5 min. to bright green colors and distinct stripes. Drizzle with olive oil and balsamic vinegar; sprinkle with salt in cereal. 20. Okra with curry. Stir 230 gr. okra (cut in half) with 2 Art. l melted butter mixed with 2 tsp. powder curry. Salt. Place slices down on the grill. Fry over medium-high heat, turning over in the middle of cooking, 5-7 minutes until soft and ruddy. Serve with slices lime. 21. Eggplant with mint. 1.3 eggplant slices see generously grease with olive oil. Salt. Grill on moderately high heat until soft and distinct strips, 2-4 minutes. сeach side. Sprinkle with balsamic vinegar and sprinkle with ragged mint. 22. Spicy eggplant. Puncture 2 Chinese Eggplant a fork on all sides. Grill moderately under the lid high heat, turning over, about 20 min. until they become very soft and sticky. Cut along in half. Salt. Mix 2 tsp. tahini, 1 tsp. soy sauce, rice vinegar and honey and 1/2 tsp chili oils; Sprinkle the eggplant mixture. Sprinkle sliced ​​green onions. 23. Mushrooms with panko breadcrumbs. Grease 4 portobello champignon caps (remove plates) 2 tbsp. l olive oil on all sides. Grill Moderately high heat, turning over, 8-10 min. to softness; shift to chopping board and chop randomly. Fry 1/4 tbsp. crackers panko and a small grated clove of garlic in 2 tbsp. l (30 gr.) butter in a small pan for 2-3 minutes. until rosy color. Stir in 2 tbsp. l chopped parsley and 1.4 tsp. lemon peel; salt and pepper. Sprinkle the mushrooms with breadcrumbs. 24. Broccoli in sweet chili sauce. Trim the stems from 1 bunch of broccoli, leaving 7.5 cm .; peel the stems. Cut into small wedges 1.3 cm. Stir with vegetable oil. Salt and pepper. Grill over medium-high heat, turning over, 6-8 minutes. until crisp and tan. Mix 2 tbsp. l sweet chili sauce, 2 tsp each. fish sauce and rice vinegar. Drizzle with broccoli. 25. Broccoli with Dijon refueling. Mix with a whisk for 2 tbsp. l white wine vinegar and village Dijon mustard, 1/2 tsp. honey, a pinch of salt and pepper; stir 1/4 tbsp. olive oil. Shuffle 2 cropped a bunch of broccoli with 2 tbsp. l refueling. Grill Moderately high heat, turning, until soft and tan, 3-7 min Serve with the remaining dressing. 26. Rapini with cheese and lemon. Blanch 2 bunches of rapini in salted boiling water 1 min to a bright green color; Throw it in a colander. Shift to a large bowl of ice water for cooling; drain the water and dry it. Stir with olive oil. Salt. Grill over moderately high heat, turning over until the rapini is slightly burns, 3-4 minutes Sprinkle with lemon peel, grated pecorino cheese and flakes of red pepper. 27. Cauliflower with aioli sauce. Stir 1 head of cauliflower (cut into large inflorescences) with olive oil, adding 1/2 tsp. salt and 1/4 tsp. paprika and pepper. Place on grill and fry on moderately strong stirring for 12-15 minutes. to softness. Mix 1/2 tbsp. mayonnaise, 4 tsp lemon juice, 1 tbsp. l chopped capers, parsley and chives; salt and pepper. Serve with cabbage. 28. Wax bean with lemon and basil. Stir 450 gr. clipped wax bean with olive oil. Salt and pepper. Place on grill and fry on moderately high heat, occasionally stirring, until crispy crusts and tanning, 4 min. Stir with 2 tsp. lemon juice and chopped basil. 29. Bread with tomato. Lubricate generously 3 slices of bread 2.5 cm thick. olive oil on both sides. Salt and pepper. Grill over medium-high heat, turning over 1 time, 3 min. until slightly blackened. Grate warm bread halves of tomato (side cut). Sprinkle with salt in cereal. 30. Edamame beans with lemon and mint. Shuffle packing of frozen edamame soybeans in pods (280 gr.) with olive oil. Salt and pepper. Place on a wire rack for grill and fry over high heat, stirring once or twice, 5 minutes. before the appearance of tan marks. Sprinkle with lemon zest, minced mint and salt in cereal. 31. Planta with lime oil. Grease vegetable oil 2 yellow plantans (peel and cut along in half). Grill on moderate heat until distinct strips, 3-4 minutes from each side. Mix 2 tbsp. l melted salty butter with 1 tbsp. l honey, 1/2 tsp lime zest and a pinch of cayenne pepper; sprinkle with a mixture of plantans. 32. Avocado with chili. Cut in half 3 unrefined seedless avocados, brush the slices with olive oil. Salt. Grill, cut down, over a moderate heat to distinct strips 3 min. Sprinkle chili seasoning with lime. 33. Peppers in teriyaki glaze. String 230 gr. peppers Shishilo on double skewers and grease with dark sesame oil. Fry grilled over high heat until crisp and tan, about 1 min from each side. Brush teriyaki with glaze. Sprinkle Japanese a mixture of togarashi spices and salt in cereal. 34. Smoked peppers paprika. Stir 230 gr. peppers shishilo with olive oil. Salt. Place on grill and fry over high heat, stirring for about 2 minutes until crisp and tan. Sprinkle smoked paprika and salt in cereal. 35.Spicy sweet cantaloupe. Halve 1 musky melon and remove seeds (do not peel); cut into slices and grease olive oil. Salt. Grill Moderately Strong fire to distinct strips, 1-2 minutes. from each side. Connect 2 tbsp. l lime juice and agave syrup with 1 chopped chili pepper serrano and 2 pinches of salt; sprinkle melon with dressing. Sprinkle torn cilantro. 36. Brie with jam and jalapenos. Cut the top crust of a small head of brie cheese. Lay out 1/4 tbsp. apricot jam and 1 tbsp. l chopped red jalapenos without seed. Transfer to a sheet of non-stick heavy-duty foil and screw tightly. Grill over medium-high heat 7-10 min. until the cheese is melted. 37. Keso fresco. Cut 280 column keso fresco cheese from 1 package horizontally onto 2 thin discs; pat dry and refrigerate for 30 minutes, until cheese will become very cold. Fry on a greased grill on moderately high heat for about 2 minutes. before the stripes turn over and cook another 1-2 minutes. until softened. 38. Garlic bread. Mix 110 gr. softened creamy oil, 2 tbsp. l olive oil and minced parsley, 4 grated cloves of garlic, 1/2 tsp. salt and pepper. Divide in half soft Italian bread measuring 45 cm. and oil slices a mixture. Combine the halves and wrap the bread in heavy-duty foil. Grill over medium heat, periodically turning, 25 min until crisp. 39. Naan with garlic. Mash 2 Art. l softened butter with grated garlic clove and a pinch of ground cumin. Grill 2 naan cakes on moderately high heat, turning over, 2-3 min. until golden brown and distinct stripes. Oil with garlic. 40. Tortilla with spices zatar. Mix 3 tbsp. l mixes of spices zatar and olive oil. On an inverted greased baking sheet form from 450 gr. ready-made pizza dough oval 25×38 cm. Lower the dough onto a greased grill and fry on moderately high heat until cooked and streaks appear, 3 min. сeach side. Lubricate with spiced oil and sprinkle with ragged mint. 41. Tortilla with parmesan. On an inverted baking sheet oiled, form from 450 gr. ready pizza dough circle with a diameter of 30 cm. Lower the dough onto a greased grate grill; fry over moderate heat until the tortilla is it rises and strips appear, about 3 minutes. from each side, after turning over greased with olive oil. Flip to chopping board and oil again. Sprinkle with grated parmesan, dried oregano, red pepper flakes and salt in cereal. 42. Chickpeas with garlic and thyme. Shuffle chickpeas from 2 cans of 425 gr. (drain and rinse) with 1/4 tbsp. olive oil, 6 unpeeled cloves of garlic, 2 sprigs of thyme, 1 hour l salt and a pinch of pepper. Lay on a large sheet heavy-duty foil and sprinkle 1/4 tbsp. water; wrap with an envelope tightly turning the edges. Grill over moderate heat, turning over once, 20 min. until soft and slightly blackened. 43. Spicy pineapple. Peel 1 pineapple and remove the core, chop the pulp into rings 1.3 cm thick .; mix with 1/3 tbsp. brown sugar, 1 tsp. cinnamon and 1/4 tsp ground fragrant pepper. Roast on a greased grill on a moderately strong fire to distinct strips, 30-60 sec. from each side. 44. Cherry in foil. Stir 450 gr. pitted cherries with 1 tbsp. l Sahara. Lay on a large sheet heavy-duty foil and on top evenly add 1 tbsp. l chopped butter. Form an envelope tightly wrapping the edges. Grill over medium heat, turning one over times, 10-15 minutes to softness and juiciness. Serve toasted on grilled sponge cake with ice cream. 45. Fruits with brandy in foil. Follow recipe number 44 using 230 gr. cherries and 2 peach (cut into slices). Before baking, sprinkle 2 tbsp. l brandy. 46. Peaches and plums. Lubricate 2 peaches and 2 plums (cut in half and remove the seeds) melted creamy oil on all sides, sprinkle slices with sugar. Grill on medium heat, turning over, 2-3 min. until soft and stripes. Serve with ice cream. 47. Sponge cake barbecue with strawberries. Cut 1 light biscuit into cubes 2.5-3.8 cm. String on skewers, alternating with peeled strawberries. Grill over moderately high heat, turning over every 30 sec., 2 min. доlight blackening on all sides. Beat 1/2 tbsp. cream to hard peaks, then with spiral movements, intervene 2 tbsp. l lemon kurd. Serve with kebabs. 48. Bilberry cobler. Stir 4 tbsp. blueberries, 2 tbsp. l sugar and corn starch and juice of 1/2 lemon; spread in greased butter cast iron pan size 25 cm. Take packaging of dough for slopes at 450 g., cut 4 pieces of test for 4 parts; spread them on berries, grease with milk and sprinkle generously with cinnamon sugar. Cover with foil and cook on grill over medium heat for 25-30 minutes, until they appear in the berries bubbles, and the bones are baked. 49. Banana split. Cut 2 unpeeled bananas cut in half. Sprinkle slices 2 tbsp. l Sahara turbinado. Grill, cut down, over medium heat for 3 minutes, until bananas are not caramelized and stripes will appear; turn over and fry 2 min. to warm up. Top with whipped cream, chocolate sauce, add maraschino cherries. 50.Peaches with ricotta and basil. Lubricate 3 peaches (cut in half and remove the seeds) with olive oil on all sides. Salt and pepper. Grill over medium-high heat, once turned over until the fruit burns and warms up, 2-3 minutes. Drizzle with olive oil, sprinkle with pepper, grated salad ricotta and ragged basil.