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3 Vegetarian Grill Recipes for Great Summer Cookouts

3 Vegetarian Grill Recipes for Great Summer Cookouts

Now that it’s off-season, you’re probably craving some great (and affordable) grilled recipes that happen to contain tons of veggies. go to ALDIA, where produce is delivered fresh daily, to grab all the ingredients and fuel your next cookout with creative veggie burgers, stunning mixed grill platters, and family-friendly BBQ chicken salads. As if that wasn’t enough stimulant, it takes 30 minutes or less to whip up each of these recipes.


Julia Gartland

Green Burger

Serves 4

ingredients

Simply Nature 100% Avocado Oil

4 Specially Selected Sesame Seed Brioche Buns

4 Earth Grown Kale Veggie Burger Patties

1/2 c. Park Street Deli Fresh Guacamole

2 Park Street Deli Semi Sour Whole Picklesthinly sliced ​​crosswise

1/2 jalapeñothinly sliced ​​crosswise

1/4 c. Clancy’s Corn Chips

Travel directions

  1. Heat the grill to medium. Clean the racks, grease with avocado oil, add the buns, cut sides down, and grill until toasted, 1 to 2 minutes. Transfer to plates. Place the patties on the racks and grill until cooked through, 5 to 7 minutes per side (if using a gas grill, close the lid between flips to maintain temperature). Transfer to the bottom buns.
  2. Divide guacamole between patties and top with pickle slices, jalapeño slices, and corn chips. Top with the bun, add a few more corn chips and enjoy.
    1. Per serving: 414 cal, 22 g fat (3 g sat), 8 g protein, 822 mg sodium, 45 g carbs, 8 g sugars (4 g added sugars), 9 g fiber


      green burger

      Julia Gartland

      Sausage and Grilled Veggie Platter

      Serves 4-6

      ingredients

      4 zucchinihalved lengthwise

      3 onionshalved and cut into 1/2-inch thick wedges

      1 lb. mini peppers

      19 oz. Hot Italian Sausage Links

      Specially selected Sicilian extra virgin olive oil

      Stone Mill Sea Salt

      1c. Tuscan Garden Mild Giardinieraplus 3 tablespoons brine

      1/4 c. Southern Grove Roasted Salted Pistachioscoarsely chopped

      Travel directions

      1. Prepare a grill for two-zone cooking over medium heat (for a charcoal grill, pour the coals onto one half of the grill; for a gas grill, heat all burners to high, then turn off one of the end burners for cooking).
      2. Meanwhile, on a baking sheet or large plate, toss the zucchini, onions, peppers, and sausage with olive oil and salt to coat. When you’re ready to grill, clean and grease the grids. Place the zucchini, onions and peppers on the fire (direct heat) and place the sausage where there is no flame (indirect heat). Cover and cook, turning occasionally, until vegetables are charred and tender and sausages are cooked through, 15 to 20 minutes.
      3. Transfer the vegetables to a platter. Move the sausages over the flame and grill until browned and crisp, 2 to 4 minutes. Place the sausages on the platter and sprinkle with the giardiniera, giardiniera brine and pistachios.
        1. Per serving: 480 cal, 35 g fat (10 g sat), 23 g protein, 1525 mg sodium, 27 g carbs, 14 g sugars (2 g added sugars), 4 g fiber


          BBQ chicken salad

          Julia Gartland

          BBQ Chicken Salad

          Serves 4

          ingredients

          1 lb. Kirkwood Fresh boneless, skinless chicken thighs

          Stone Mill Sea Salt

          Stone mill peppercorns

          Specially selected Sicilian extra virgin olive oil

          6 green onions

          10 oz. cherub grape tomatoeshalved

          juice from 1 lime (about 2 tablespoons)

          1/2 c. Burman’s Original Barbecue Sauce

          1 bag (6 oz.) Little Salad Bar Sweet Butter Salad

          1 cup romaine lettucetorn into bite-sized pieces

          Leaves from half a bunch coriander (1/2 cup loosely packed)

          4 oz. sliced, fresh Emporium Selection Fresh Mozzarella Baltorn into bite-sized pieces

          Travel directions

          1. Heat the grill to medium high. Pat the chicken dry and season with 3/4 teaspoon salt, a few times black pepper and a thin layer of olive oil. Drizzle green onions with enough olive oil to coat and season with salt and pepper. In a large bowl, combine the tomatoes, half the lime juice (1 tablespoon), and 1/2 teaspoon salt. Set the tomatoes aside and transfer the chicken, green onions, and barbecue sauce to the grill.
          2. Clean and grease the grates, then add the chicken and green onions to the grill and cook until charred and cooked through, about 5 minutes per side (if using a gas grill, close the lid between turns maintain the temperature). Transfer the green onions to a plate. Brush chicken with half of the barbecue sauce, turn chicken over and cook until sauce is charred in places, 1 to 2 minutes. Add the remaining barbecue sauce to the chicken, turn and cook until charred in some places, 1 to 2 minutes. Transfer to a plate to rest.
          3. Add 2 tablespoons of olive oil, the butter and romaine lettuce, coriander and mozzarella to the bowl of tomatoes. Season with salt and pepper and stir to combine. Taste and adjust olive oil, lime juice, salt and pepper as desired. Cut the green onions into bite-sized pieces and the chicken against the grain. Transfer the salad to a serving platter, top with the chicken and green onions, and serve.
            1. Per serving: 415 cal, 22 g fat (7 g sat), 27 g protein, 1310 mg sodium, 29 g carbs, 18 g sugars (8 g added sugars), 3 g fiber

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