Grilled and Baked Recipes

From EatingWell

The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and a tangy vinaigrette and dinner is on the table in no time.

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From EatingWell

Firm tofu is well suited for the grill because it does not fall apart. Seasoned with curry powder, the grilled tofu is not only filling, but also refreshing with its complementary sweet, spicy and tangy tamarind chutney served on the side for dipping. You may have extra chutney left over; serve it with grilled chicken or pork.

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From EatingWell

Toss quick-cooking shrimp, juicy summertime plums and zesty jalapenos with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapenos.

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From EatingWell

Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.

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From EatingWell

Here we grill spice-rubbed strip steak to serve along sweet potatoes and onions cooked in a foil packet alongside it. Serve with steamed spinach.

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From EatingWell

Here's an easy, new take on pizza: pita rounds that hold a fennel and chicken saute and that are then baked until the cheesy topping melts. Although great warm, they're just like pizza: a fabulous lunch out of the fridge the next day.

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From EatingWell

Italians usually get the credit for inventing pizza, but some people believe that Turkish pide (flatbreads with toppings) may have come first. This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.

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From Taste of the South

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From EatingWell

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

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From Family Circle

For this quick and easy pizza recipe, top a prepared pizza crust with ricotta, Parmesan, and mozzarella cheese and sauteed broccoli rabe.

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From EatingWell

This Spanish-themed burger is boldly flavored with sauteed onions (which keep it moist), paprika, garlic and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.

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From EatingWell

Steak kebabs get a Southwestern spin with poblano peppers and a creamy sauce spiked with cilantro, chile powder, cumin and vinegar. The potatoes are partially cooked in the microwave before putting them on the grill so they're done at the same time as faster-cooking steak, peppers and onions. Serve with: Green salad and Spanish rice.

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From EatingWell

Here sweet ripe nectarines and salty prosciutto ham are arranged on a crust slathered with basil pesto and sprinkled with assertive blue and provolone cheeses. If you haven't tried pizza on the grill, you're missing one of the joys of outdoor cooking. Once you've mastered this technique, use it with any selection of toppings that float your boat.

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From Better Homes and Gardens

Saffron and lamb, mainstays of Spanish cooking, go wonderfully well together in this kabob dinner. Keep unused saffron in an airtight container in a cool, dark place to prolong its freshness.

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From EatingWell

Our healthier eggplant Parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, make sure to have all your ingredients ready before you head out to the grill.

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From Better Homes and Gardens

The mild, sweet taste and meaty texture of eggplant lends itself especially well to grilling. This combination of vibrant vegetables is the ideal accompaniment to steaks or chops.

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From Fine Cooking Magazine

Microwaving the lemons is a quick method for giving them the flavor of preserved lemons.

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From Fine Cooking Magazine

Because shrimp cooks so quickly, it's the lone element on the skewer. Tender Japanese or Chinese eggplant, also grilled on its own skewers, is the perfect accompaniment.

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From EatingWell

"Yakitori" is a Japanese word that literally means "grilled bird," a reference to chicken bits on skewers in a sticky/salty sauce. The sauce itself is so favored that it has come to be known as "yakitori." Here we make yakitori with scallops, mushrooms and scallions. Don't overcook these scallops; just a few minutes over the heat will do the trick.

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From EatingWell

For an even quicker preparation, try deli roast beef.

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From Fine Cooking Magazine

Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.

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LiteCol says:

From Taste of the South

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From EatingWell

These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems.

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From EatingWell

Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

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