6 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 3–4 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 glass baking dish, whisk together lime juice, oil, honey, soy sauce, garlic, and pepper. Add salmon fillets and toss to coat. Cover and marinate in the refrigerator for 30–60 minutes.

Lightly grease grill grate and preheat grill to medium-high. Place salmon on grill flesh-side down. Grill for 5–6 minutes, then carefully flip and cook for an additional 2–5 minutes (depending on thickness and desired doneness). Serve with lime wedge garnish.

Preheat grill to about 350 degrees F. Remove all outer leaves from cauliflower. Cut off bottom stem end of each cauliflower head, stand upright and cut sides off. Cut each head into 2 thick “steaks,” reserving the sides for another use or grill alongside larger pieces.

Brush each side of each steak with 1 tbsp olive oil and then sprinkle with salt and pepper. Place on preheated grill and cook until bottom begins to brown, about 5–6 minutes. Flip each steak and cook until cauliflower is tender, about 5 minutes more.

While cauliflower is cooking, combine ¼ cup olive oil, vinegar, parsley, garlic, red pepper (if using), oregano, and ½ tsp salt in a small bowl. Stir to evenly combine. Serve cauliflower steaks with a dollop of chimichurri and quinoa or brown rice for a complete meal.

Preheat grill to about 375 degrees F. Cook hot dogs, turning once, until grill marks appear all around, about 3 to 4 minutes per side.

In a bowl, combine coleslaw mix, oil, vinegar, salt, and pepper. Toss lightly to coat all the ingredients.

To assemble, place the grilled hot dogs into the buns. Top each with coleslaw and cilantro.