Seasonal Sides For Your Summer BBQ

When it comes to enjoying the summer grilling season while supporting your health and fitness goals, it’s all about balance. The colorful, plant-forward recipes below featuring seasonal produce are perfect for pairing with traditional BBQ favorites like burgers and hot dogs at your 4th of July barbeque, and all summer long!

Grilled Peach & Pepper Skewers

Ingredients:

·         2 large peaches

·         2 red, orange or yellow bell peppers

·         1 large red onion

·         2 Tbsp. olive oil  

·         Salt & pepper to taste

·         ¼ cup balsamic reduction (optional)

·         6 6-inch or 4 full-size skewers

Instructions:

Wash and chop peaches, bell peppers and onions into 1-inch cubes. Coat veggies with olive oil, sprinkle with salt and pepper, and slide onto skewers, alternating. Grill skewers over medium heat about 10 minutes or until desired browning occurs. Drizzle with balsamic glaze before serving (optional.)

Corn and Edamame Succotash

Main Ingredients:

·         3 cups edamame (soybeans), shelled

·         3 cups corn

·         2 cups cherry tomatoes, sliced in half

·         ½ cup green onions (scallions), chopped

·         ½ cup red onion, chopped

·         ¼ cup fresh Italian parsley, chopped

·         ¼ cup fresh basil, chopped

Dressing:

·         1/3 cup fresh lemon juice

·         2 Tbsp. Dijon mustard

·         2 Tbsp. olive oil

·         Salt & pepper to taste

Instructions:

Shell and steam edamame. Remove corn from cob. (OR defrost corn and edamame in microwave if using frozen versions; drain and rinse corn if using canned.) Prepare the rest of the vegetables as indicated. Add all the main ingredients to a large bowl and stir to combine. Whisk together the dressing ingredients in a separate bowl, then pour over succotash and toss to coat. Note: This recipe can be prepared ahead and stored in the fridge for several days (in fact, it tastes even better once the flavors have settled!)

Watermelon, Cucumber, Mint and Feta salad

Ingredients:

·         3 lbs. seedless watermelon (about 1 small or 1/4 large melon) cut into 1-inch chunks

·         1 large cucumber, cut into 1-inch chunks

·         1 Tbsp. fresh lime juice

·         ½ cup fresh mint, chopped

·         3 Tbsp. olive oil

·         1 cup (about 4 ounces) feta cheese, crumbled

·         Course salt and black pepper to taste

Instructions:

Prepare all ingredients as indicated and add to a large salad bowl. Toss to combine.