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7 delicious (and easy!) grilling recipes your entire family devour

Plus plant-based + allergy friendly meals.

 grilling recipes
Kokouu/E+ via Getty Images

Summer is here and it's time to pull out the grill and pack on the flavor. Who needs the stove when you can grill quick appetizers or simple dinner dishes? Not all grill recipes are the same, so we searched for dishes that will wow your family and get them (and you!) excited about cooking outdoors.

We compiled a few mouth-watering dishes that your kids will love, and if you're up for it, invite your neighbors to join the fun from a (safe) distance. From grilled vegan hot dogs to Asian mushroom burgers there's something below that satisfies every taste bud:


1. Asian BBQ mushroom veggie steak burgers

Cotter Crunch

Serves: 4

Time to cook: 20 minutes

Ingredients:

  • 6 tbsp Huy Fong chili garlic sauce or asian chili sauce of choice
  • 1 tbsp GF soy sauce (tamari)
  • 2 tsp raw sugar or honey
  • 1 tbsp fresh grated ginger
  • 1 tbsp sesame oil
  • 2 tbsp gluten free BBQ sauce
  • 4 large portabella mushrooms, sliced into "steak strip" pieces
  • oil for the pan
  • 4 Little Northern Bakehouse burger buns
  • lettuce
  • hummus or vegan mayo
  • sprouts
  • sliced bell peppers
  • sesame seeds (optional)

Instructions:

  1. Mix the Asian chili sauce, ginger, sugar or honey, oil and tamari together in a large bowl. Set aside.
  2. Use a damp paper towel to clean the portobello mushroom caps. Remove any stems, then slice the mushroom caps into thin strips.
  3. Heat olive oil in a large non stick pan over medium to medium high. When the oil starts to shimmer, add the mushroom slices (1/3 of the batch at a time) and saute, flipping while cooking, for about 2 minutes or until the mushrooms are coated in oil and begin to soften. (They will shrink quite a bit.) Continue until you have cooked all the mushrooms.
  4. Transfer the sauteed mushroom slices to the chili sauce bowl. Toss well to combine.
  5. To assemble the burgers, lightly toast the millet and chia seed buns and then schmear one side with vegan sauce of choice (i.e hummus, vegan mayo, etc.).
  6. Place lettuce on the bottom bun, followed by 3-5 slices of the marinated mushroom steaks, sesame seeds, sliced bell pepper, and any extra veggies and sauce (from the bowl) on top. Serve immediately.
Recipe from Cotter Crunch

2. California grilled chicken

delish

Serves: 4

Time to cook: 20 minutes

Ingredients:

  • 3/4 cup balsamic vinegar
  • 1 tsp garlic powder
  • 2 tbsp honey
  • 2 tbsp extra-virgin olive oil
  • 2 tsp Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella
  • 4 slices avocado
  • 4 slices tomato
  • 2 tbsp freshly sliced basil, for garnish
  • Balsamic glaze, for drizzling

Instructions:

  1. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate for 20 minutes.
  2. When ready to grill, heat the grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
  3. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
  4. Garnish with basil and drizzle with balsamic glaze.

Recipe from Delish

3. Bratwurst + chicken kabobs

Taste of Home

Serves:12

Time to cook: 50 minutes

Ingredients:

  • 1/4 cup balsamic vinegar
  • 1/4 cup cider vinegar
  • 2 tablespoons pepper jelly
  • 2 tablespoons stone-ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil, divided
  • 1 can (15 ounces) peach halves in light syrup, drained and cut into 1/2-in. cubes
  • 2/3 cup minced onion
  • 1 jar (12 ounces) mango chutney
  • 6 boneless skinless chicken breasts (6 ounces each)
  • 1 package (14 ounces) fully cooked bratwurst links
  • 2 each medium green pepper, sweet red pepper and yellow pepper
  • 1 large onion
  • 3 tablespoons brown sugar bourbon seasoning

Instructions:

  1. Whisk together vinegars, pepper jelly, mustard, salt and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion and chutney.
  2. Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil.
  3. On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney.
Recipe from Taste of Home

4. Grilled broccoli

Delish

Serves: 4

Time to cook: 20 minutes

Ingredients:

  • 2 lb broccoli
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp Worcestershire sauce
  • 1 tbsp low-sodium soy sauce
  • 3 tbsp ketchup
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt, plus more for sprinkling
  • Freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes, plus more for serving
  • 1/4 cup freshly grated Parmesan
  • Lemon wedges, for serving

Instructions:

  1. Preheat the grill to medium heat. Trim off the fibrous bottom half of the broccoli stem, then quarter broccoli head into small trees.
  2. In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey, and garlic. Season with salt, pepper, and red pepper flakes. Add in broccoli and toss to coat. Let sit for 10 minutes.
  3. Place broccoli on the grill and sprinkle lightly with more salt. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce, 8 to 10 minutes.
  4. Sprinkle with Parmesan and more red pepper flakes, and serve with lemon wedges.

Recipe from Delish

5. Vegan gluten-free hot dogs

Making Thyme For Health

Serves: 8

Time to cook: 1 hour 15 minutes

Ingredients:

  • 1 cup dry red lentils, rinsed
  • 2 cups vegetable broth
  • 2 tablespoons oil, divided
  • 1 onion, finely chopped
  • 1 1/4 cup grated carrot, about 2-3 carrots
  • 1 tablespoon tomato paste
  • 2 tablespoons vegan Worcestershire
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 1/4 cup gluten-free flour, such as brown rice, chickpea or gluten-free all purpose

Instructions:

  1. In a medium saucepan, add the rinsed lentils and vegetable broth. Bring to a boil and cook for 10 minutes, or until tender. Drain then set aside.
  2. In a skillet, warm one tablespoon oil over medium heat. Add the onion and cook until translucent. Add the shredded carrot and continue to cook for about 3-5 minutes, until soft.
  3. To a food processor, add the cooked lentils, onion/carrot mixture, worcestershire, spices, salt and pepper. Blend for about 10 seconds then stop and scrape down the sides of the bowl. Repeat this step until mixture is well combined.
  4. Transfer the mixture to a bowl and add 1/4 cup of the flour. Stir to combine. Continue adding flour, a few tablespoons at a time, until the mixture is thick enough to shape with your hands. If you've used all of the flour and the mixture is still sticky, refrigerate it for 30 minutes before shaping into hot dogs.
  5. Roll the mixture into hot dog-like shapes, place on a plate, cover and refrigerate for a minimum of 30 minutes.
  6. When ready to serve, warm a second tablespoon of oil in a skillet over medium heat. Cook the hot dogs on each side until golden brown. Serve warm in hot dog buns with desired toppings.

Recipe from Making Thyme For Health

6. Tangy pork spare ribs

Serves: 2 rib racks

Time to cook: 3 hours and 30 minutes

Ingredients:

  • 2 racks pork spare ribs
  • 4 cloves, minced garlic
  • 1 knob, grated ginger
  • 1 bunch, finely chopped scallion
  • 1 finely chopped onion
  • 1 tbsp. black pepper
  • 1 tbsp. paprika
  • Salt, to taste
  • 1/4 cup Sunny D Tangy Original
  • 1/8 cup soy sauce
  • 1/8 cup brown sugar
  • 1 tbsp white vinegar
  • 3 tbsp mustard
  • Salt, to taste

Instructions:

  1. Preheat oven to 250°F
  2. Place ribs in a sheet tray.
  3. Mix all rub ingredients together into a paste and lightly layer the paste onto the ribs.
  4. Rest in the fridge for 12-24 hours.
  5. When you are ready to prepare the ribs, whisk all glaze ingredients together until glaze thickens.
  6. Lightly brush onto the ribs, keep remaining glaze for basting.
  7. Wrap each rack tightly in foil and bake for 3 hours and 30 minutes.
  8. Drain the drippings to add to the glaze, mix together, and brush back onto the ribs.
  9. Open the foil, place the ribs under a broiler or on a grill until golden.
  10. Slice ribs and serve

Recipe from Sunny D

7. Grilled shrimp foil packets

Delish

Serves: 4

Time to cook: 25 minutes

Ingredients:

  • 1 1/2 lb large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 2 smoked andouille sausages, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 lb red bliss potatoes, chopped into 1-in pieces
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Old Bay seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. freshly chopped parsley
  • 1 lemon, sliced into thin wedges
  • 4 tbsp butter

Instructions:

  1. Preheat the grill over high heat, or preheat the oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  2. Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.
  3. Place foil packets on the grill and cook until just cooked through, about 15 to 20 minutes (or transfer to the oven and bake for 20 minutes).

Recipe from Delish

These are only the vitamins I give my children and here's why

It's hard to say who loves these more—my kids or me.

When I became a mama five years ago, I didn't put too much thought into whether my son was getting the right vitamins and minerals. From breastfeeding to steaming and pureeing his first bites of solid food, I was confident I was giving him everything to support his growth and development.

But then the toddler years—and the suddenly picky palate that accompanied them—came along. Between that challenge and two additional children in the mix… well, I knew my oldest son's eating plan was falling short in some vitamin and mineral categories.

I also knew how quickly he was growing, so I wanted to make sure he was getting the nutrients he needed (even on those days when he said "no, thank you" to any veggie I offered).

So when I discovered the new line of children's supplements from Nature's Way®, it felt like a serious weight off my chest. Thanks to supplements that support my children's musculoskeletal growth, their brain function, their immune systems, their eyes and more, I'm taken back to that simpler time when I was so confident my kids' vitamin needs were met.*

It wasn't just the variety of supplements offered by Nature's Way that won me over: As a vegetarian mama, I'm the picky one in the family when it comes to scanning labels and making sure they meet our standards. The trick is that most gummy vitamins are made with gelatin, which is not vegetarian friendly.

But just like the other offerings from Nature's Way that I've already come to know and love, the children's supplement line is held to a high standard. That means there's no high-fructose corn syrup, gelatin or common allergens to be found in the supplements. The best part? My two oldest kids ensure we never miss their daily vitamins—they are so in love with the gummy flavors, which include tropical fruit punch, lemonade and wild berry.


Nature's Way Kids Mulitvitamin


Meanwhile, my pharmacist husband has different criteria when evaluating supplements, especially when it comes to those for our kids. He appreciates the variety of options from Nature's Way, which gives us the ability to rotate the vitamins based on our kids' daily needs. By keeping various children's supplements from Nature's Way on hand, I can customize a regimen to suit my kids' individual requirements.

Of course, high-quality products often come at a higher price point. But (to my immense gratitude!) that isn't the case with Nature's Way, which retails for a competitive value when compared to the other items on the shelf.

Like all mamas, my chief concern is supporting my children's health in any way I can. While I see evidence of their growth every time I pack away clothes they've outgrown, I know there is much more growth that doesn't meet the eye. That's why, for my oldest son, I like stacking the Brain Builder gummy with the Growing Bones & Muscles gummy and the Happy & Healthy Multi. My 3-year-old also enjoys getting her own mix to include the Healthy Eyes gummy. And both of my older kids are quick to request the Tummy Soothe tablet when something isn't sitting right in their stomachs.* And I'll admit it: I've tried it myself and the berry blast flavor really is tasty!

Although my current phase of motherhood may not be as "simple" as it once was, there is so much to appreciate about it—like watching my kids play and sing and create with their incredible imaginations. Along the way, I've eased up on some of my need for control, but it does help to have this range of supplements in my motherhood tool kit. So while I may not be able to convince my son to try kale, having the Nature's Way supplements on hand means I do know he's right on track.*These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.


This article was sponsored by Nature's Way. Thank you for supporting the brands that support Motherly and mamas.

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