20 Flavorful Healthy Grill Recipes Delicious

Ready to fire up the grill without sacrificing flavor or nutrition? Whether you’re craving smoky veggies, juicy lean proteins, or fresh summer twists, these 20 healthy grill recipes prove that eating well never has to be boring. From quick weeknight dinners to weekend BBQ showstoppers, get ready to savor every bite—no guilt, just deliciousness. Let’s dig in!

Grilled Lemon Herb Chicken Skewers

These juicy, citrusy skewers are a summertime staple—bright with lemon, garlic, and fresh herbs, and ready in under 30 minutes.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, thinly sliced (for garnish)

Instructions:

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Add chicken and toss to coat. Let marinate for 15 minutes (or up to 2 hours).
2. Thread chicken onto skewers (if using wooden skewers, soak in water for 30 minutes first).
3. Preheat grill to medium-high (about 400°F). Grill skewers for 5–6 minutes per side, until chicken reaches 165°F internally and has light char marks.
4. Garnish with lemon slices before serving.

The fresh herbs and lemon create a zesty, aromatic crust that keeps the chicken incredibly moist—no dried-out skewers here!

Tip: For extra flavor, brush reserved marinade onto the skewers during the first 2 minutes of grilling (discard any remaining after).

Garlic Butter Grilled Shrimp

These juicy, garlicky shrimp are ready in under 15 minutes—perfect for tossing over pasta, salads, or just devouring straight off the skewers!

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Prep shrimp: Pat shrimp dry with paper towels and thread onto skewers (if using wooden ones, soak in water for 10 minutes first).
2. Make garlic butter: In a small bowl, whisk together melted butter, minced garlic, lemon juice, smoked paprika, salt, and black pepper.
3. Grill: Heat grill or grill pan to medium-high (about 400°F). Brush shrimp with half the garlic butter and grill for 2–3 minutes per side, until opaque and slightly charred.
4. Finish: Remove from heat, drizzle with remaining garlic butter, and sprinkle with chopped parsley.

The smoky paprika and punchy garlic butter caramelize into a glossy, irresistible glaze—no marinating required!

Tip: For extra flavor, reserve a spoonful of the garlic butter to toss with cooked pasta or crusty bread.

Grilled Salmon with Avocado Salsa

This juicy grilled salmon gets a fresh, creamy lift from a zesty avocado salsa—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 ripe avocados, diced
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro

Instructions:

1. Preheat grill to medium-high (400°F). Pat salmon dry and brush with 1 tbsp olive oil. Sprinkle evenly with smoked paprika, garlic powder, 1/2 tsp salt, and black pepper.
2. Grill salmon skin-side down for 5 minutes, then flip and cook 3–4 more minutes until flaky but still moist.
3. Meanwhile, gently toss avocados, red onion, jalapeño, lime juice, cilantro, remaining 1 tbsp olive oil, and 1/2 tsp salt in a bowl.
4. Serve salmon topped with avocado salsa.

The smoky char on the salmon plays so nicely with the bright, creamy salsa—it’s a combo you’ll crave all summer long.

Tip: For extra flavor, let the salmon sit with the spices for 10 minutes before grilling.

Balsamic Grilled Vegetable Medley

This vibrant mix of charred veggies gets a glossy, tangy-sweet finish from balsamic glaze—perfect for tossing with pasta, piling on toast, or serving as a standout side.

Ingredients:

• 1 medium zucchini, sliced into ½-inch rounds
• 1 red bell pepper, cut into 1-inch strips
• 1 small eggplant, sliced into ½-inch rounds
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp balsamic glaze
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp chopped fresh basil

Instructions:

1. Preheat grill to medium-high (400°F). In a large bowl, toss zucchini, bell pepper, eggplant, and cherry tomatoes with 3 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper until evenly coated.
2. Grill vegetables in a single layer (use a basket or skewers for small pieces) for 8–10 minutes, flipping halfway, until tender with char marks.
3. Transfer veggies to a serving platter. Drizzle with 2 tbsp balsamic glaze, sprinkle with 2 cloves minced garlic and 1 tbsp chopped basil, and toss gently.

The garlic and basil infuse into the warm veggies while the balsamic glaze caramelizes slightly, creating layers of smoky, bright, and sweet flavors in every bite.

Tip: For extra depth, whisk 1 tsp Dijon mustard into the balsamic glaze before drizzling.

Grilled Turkey Burgers with Spinach

These juicy turkey burgers pack a flavorful punch with fresh spinach and garlic, making them a lighter yet satisfying twist on a classic.

Ingredients:

• 1 lb ground turkey (93% lean)
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 burger buns, toasted

Instructions:

1. In a large bowl, combine ground turkey, spinach, garlic, Worcestershire sauce, onion powder, smoked paprika, salt, and black pepper. Mix gently until just combined (overmixing can make the burgers tough).
2. Divide the mixture into 4 equal portions and shape into 1/2-inch-thick patties. Press a slight dimple into the center of each to prevent puffing.
3. Heat olive oil on a grill or skillet over medium-high heat. Cook patties for 5–6 minutes per side, or until internal temperature reaches 165°F.
4. Serve on toasted buns with your favorite toppings.

The spinach keeps these burgers incredibly moist, while the smoked paprika adds a subtle smoky depth—no one will guess they’re turkey!

Tip: For extra flavor, brush the patties with a little barbecue sauce during the last minute of cooking.

Spicy Grilled Pineapple Slices

These caramelized pineapple slices pack a sweet-heat punch, perfect for summer BBQs or a tropical dessert with a kick.

Ingredients:

• 1 large pineapple, peeled and sliced into 1/2-inch rings
• 2 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• Pinch of flaky sea salt

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. In a small bowl, whisk together 2 tbsp honey, 1 tbsp lime juice, 1/2 tsp chili powder, and 1/4 tsp cayenne pepper.
3. Brush both sides of pineapple slices with the honey mixture.
4. Grill for 3-4 minutes per side until deep grill marks form and edges caramelize.
5. Sprinkle with flaky sea salt immediately after removing from heat.

The contrast of smoky char, sticky-sweet glaze, and lingering heat makes these irresistible straight off the grill. Tip: For extra flair, serve with vanilla ice cream—the cool creaminess balances the spice beautifully.

Grilled Portobello Mushroom Caps

These meaty grilled portobello caps are a vegetarian dream—juicy, smoky, and packed with umami flavor. Perfect for burgers, salads, or a stand-alone side!

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme (or 1 tsp dried)

Instructions:

1. Preheat grill to medium-high (about 400°F). Clean mushroom caps gently with a damp paper towel.
2. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush both sides of the mushrooms generously with the marinade and let sit for 5 minutes.
4. Grill gill-side down for 4–5 minutes, then flip and cook another 3–4 minutes until tender and lightly charred. Sprinkle with 1 tbsp fresh thyme right before serving.

The balsamic marinade caramelizes slightly on the grill, giving these mushrooms a sweet-savory depth that’s downright addictive. Tip: For extra richness, melt a slice of provolone cheese on top during the last minute of grilling!

Grilled Tofu with Chimichurri Sauce

This smoky, herb-packed dish proves tofu doesn’t have to be boring—the bright chimichurri adds a punchy freshness that’ll win over even the skeptics.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and sliced into ½-inch-thick planks
• 2 tbsp olive oil, divided
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup fresh parsley leaves, tightly packed
• ¼ cup fresh cilantro leaves
• 3 tbsp red wine vinegar
• 2 cloves garlic, minced
• ½ tsp red pepper flakes
• ¼ cup olive oil

Instructions:

1. Heat a grill or grill pan over medium-high heat. Brush tofu planks with 1 tbsp olive oil and sprinkle evenly with ½ tsp salt and ¼ tsp black pepper.
2. Grill tofu for 4–5 minutes per side, until deep grill marks form and edges crisp. Transfer to a plate.
3. While tofu cooks, pulse parsley, cilantro, red wine vinegar, garlic, and ½ tsp red pepper flakes in a food processor until finely chopped. With the motor running, slowly drizzle in ¼ cup olive oil until sauce is emulsified.
4. Drizzle chimichurri over grilled tofu or serve on the side for dipping.

The contrast between the charred tofu and the zesty, garlicky sauce is downright addictive—you’ll want to slather this chimichurri on everything.

Tip: For extra-crispy tofu, press it for 30 minutes wrapped in a towel with a heavy pan on top to remove excess moisture.

Grilled Zucchini and Squash Platter

This vibrant platter of tender grilled zucchini and squash is a summer staple—simple enough for weeknights but pretty enough to impress guests.

Ingredients:

• 2 medium zucchini, sliced lengthwise into 1/4-inch planks
• 2 medium yellow squash, sliced lengthwise into 1/4-inch planks
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp chopped fresh parsley (for garnish)
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush zucchini and squash planks evenly with 3 tbsp olive oil on both sides.
2. Sprinkle all sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
3. Grill for 3–4 minutes per side, until grill marks appear and vegetables are tender but still slightly crisp.
4. Transfer to a platter, drizzle with 1 tbsp lemon juice (if using), and sprinkle with 1 tbsp fresh parsley.

The smoky char from the grill balances the veggies’ natural sweetness, while the lemon adds a bright finish. Tip: For extra flavor, let the seasoned planks sit for 10 minutes before grilling to draw out moisture.

Grilled Chicken Caesar Salad

This classic gets a smoky upgrade with juicy grilled chicken and a creamy, garlicky dressing that clings to every crisp leaf.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large romaine heart, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing (homemade or store-bought)
• 1/4 cup croutons
• 1 tbsp lemon juice

Instructions:

1. Grill the chicken: Preheat grill to medium-high (400°F). Rub chicken breasts with 1 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper. Grill for 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
2. Toss the salad: In a large bowl, combine romaine, 1/2 cup Parmesan, and 1/4 cup croutons. Drizzle with 1/2 cup Caesar dressing and 1 tbsp lemon juice; toss gently to coat.
3. Assemble: Divide salad onto plates and top with sliced chicken. Garnish with extra Parmesan if desired.

The charred grill marks on the chicken add depth to the creamy dressing, while the lemon brightens every bite. Tip: For extra flavor, rub the chicken with a minced garlic clove before grilling.

Grilled Halibut with Mango Salsa

Bright, juicy mango salsa adds a tropical twist to tender grilled halibut—this dish is summer on a plate!

Ingredients:

• 2 (6-oz) halibut fillets
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1 ripe mango, diced
• 1/4 cup finely diced red bell pepper
• 2 tbsp minced red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp honey

Instructions:

1. Prep the salsa: In a bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and 1/2 tsp honey. Toss gently and refrigerate until ready to serve.
2. Season the fish: Rub halibut fillets with 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika.
3. Grill: Heat a grill or grill pan to medium-high. Cook halibut for 3–4 minutes per side, until opaque and lightly charred.
4. Serve: Top fillets with chilled mango salsa and enjoy immediately.

The contrast of smoky halibut and sweet-tangy salsa is downright addictive—plus, it’s ready in under 20 minutes!

Tip: For extra depth, grill the mango slices before dicing them for the salsa.

Grilled Asparagus with Parmesan

Nothing beats the smoky char of grilled asparagus, especially when topped with nutty Parmesan for a quick, elegant side dish.

Ingredients:

• 1 lb asparagus, tough ends trimmed
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup shaved Parmesan cheese
• 1 tsp lemon zest (optional)

Instructions:

1. Prep the grill: Heat grill to medium-high (about 400°F).
2. Toss the asparagus: In a bowl, drizzle asparagus with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
3. Grill: Place asparagus perpendicular to the grates (to prevent falling through). Grill for 6–8 minutes, turning occasionally, until tender with crisp-charred spots.
4. Finish: Transfer to a platter, top with 1/4 cup shaved Parmesan and 1 tsp lemon zest (if using). Serve immediately.

The high heat caramelizes the asparagus’s natural sugars, while the Parmesan melts just enough to cling to every stalk. Tip: For extra flavor, try adding a drizzle of balsamic glaze right before serving.

Grilled Corn on the Cob with Lime

Nothing says summer like smoky grilled corn, and this zesty lime version takes it to the next level with a tangy, savory kick.

Ingredients:

• 4 ears of corn, husks removed
• 2 tbsp unsalted butter, melted
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1 lime, cut into wedges
• 2 tbsp crumbled cotija cheese (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush corn with melted butter.
2. In a small bowl, mix chili powder, smoked paprika, and salt. Sprinkle evenly over corn.
3. Grill corn, turning occasionally, for 10–12 minutes until lightly charred in spots.
4. Squeeze lime wedges over hot corn, then sprinkle with cotija cheese (if using) and cilantro.

The lime’s bright acidity cuts through the richness of the butter, while the smoky spices make every bite irresistible. Perfect for tossing on the grill while burgers sizzle nearby!

Tip: For extra flavor, soak corn (in husks) in water for 30 minutes before grilling—it steams the kernels slightly for a tender crunch.

Grilled Eggplant with Tahini Dressing

This smoky, creamy dish is a showstopper—perfect for summer cookouts or a quick weeknight side with serious wow factor.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp smoked paprika
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Prep the eggplant: Brush both sides of the eggplant slices with 3 tbsp olive oil, then sprinkle evenly with 1 tsp kosher salt and ½ tsp smoked paprika.
2. Grill: Heat a grill or grill pan over medium-high. Cook eggplant for 4–5 minutes per side until deeply charred and tender when pierced with a fork.
3. Make the dressing: Whisk together ¼ cup tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, and the minced garlic clove until smooth. Thin with 1–2 tbsp water if needed.
4. Serve: Drizzle tahini dressing over warm eggplant and sprinkle with 2 tbsp chopped parsley.

The contrast of the creamy, tangy dressing against the smoky eggplant is downright addictive—you’ll want to lick the plate!

Tip: For extra depth, sprinkle with toasted sesame seeds or a pinch of sumac before serving.

Grilled Steak Salad with Arugula

This hearty yet fresh salad combines juicy grilled steak with peppery arugula and a tangy mustard dressing—perfect for a quick weeknight dinner or a summer cookout.

Ingredients:

• 1 lb flank steak (or skirt steak)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 5 oz baby arugula
• 1/4 cup shaved Parmesan cheese
• 1/4 cup cherry tomatoes, halved
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/2 tsp honey

Instructions:

1. Season the steak: Rub the flank steak with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp olive oil. Let sit at room temperature for 15 minutes.
2. Grill the steak: Preheat grill to high (450°F). Cook steak for 4–5 minutes per side for medium-rare, or until internal temperature reaches 135°F. Rest for 10 minutes, then slice thinly against the grain.
3. Make the dressing: Whisk together 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1/4 cup extra-virgin olive oil, and 1/2 tsp honey until smooth.
4. Assemble: Toss arugula, cherry tomatoes, and sliced steak with the dressing. Top with shaved Parmesan.

The contrast of warm steak against cool greens and the sharp bite of mustard makes this salad feel indulgent yet light. Tip: For extra flavor, rub the steak with a clove of minced garlic before grilling.

Grilled Cod with Tomato Basil Relish

This flaky, buttery cod gets a bright lift from a fresh tomato basil relish—perfect for summer nights when you want something light but full of flavor.

Ingredients:

• 4 (6-oz) cod fillets
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 cup diced cherry tomatoes
• 1/4 cup finely chopped fresh basil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1 small garlic clove, minced

Instructions:

1. Preheat grill to medium-high (400°F). Pat cod dry, then brush with 1 tbsp olive oil and season with 1/2 tsp salt and black pepper.
2. Grill cod for 4–5 minutes per side, until opaque and firm to the touch. Transfer to a plate.
3. Meanwhile, in a bowl, combine tomatoes, basil, remaining 1 tbsp olive oil, vinegar, honey, garlic, and remaining 1/2 tsp salt. Toss gently.
4. Spoon relish over grilled cod and serve immediately.

The relish’s sweet-tangy punch balances the cod’s richness, while fresh basil keeps every bite lively. Tip: For extra smokiness, grill halved cherry tomatoes for 2 minutes before dicing them into the relish.

Grilled Sweet Potato Wedges

These smoky-sweet wedges are a game-changer for your next cookout—crispy-edged, tender inside, and packed with flavor.

Ingredients:

• 2 large sweet potatoes, scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Prep the grill: Preheat grill to medium-high (about 400°F) and lightly oil the grates.
2. Toss the wedges: In a large bowl, combine sweet potato wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
3. Grill: Arrange wedges in a single layer on the grill. Cook for 5–6 minutes per side, flipping once, until grill marks appear and edges are crispy.
4. Serve: Transfer to a platter and sprinkle with 1 tbsp fresh parsley if using.

The high heat of the grill caramelizes the natural sugars in the sweet potatoes, giving them an irresistible charred sweetness. Tip: For extra crispiness, let the wedges sit at room temperature for 10 minutes after coating—this helps the starch absorb the oil.

Grilled Chicken Fajita Bowls

These vibrant fajita bowls pack smoky grilled chicken, charred peppers, and zesty lime into one satisfying meal—perfect for busy weeknights or meal prep!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 bell peppers (any color), sliced into strips
• 1 red onion, sliced into strips
• 3 tbsp olive oil, divided
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• Cooked rice or quinoa, for serving
• Fresh cilantro, avocado slices, and lime wedges for garnish

Instructions:

1. Marinate the chicken: In a bowl, whisk together 2 tbsp olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, and salt. Coat the chicken breasts evenly with the marinade and let sit for 15 minutes (or up to 2 hours).
2. Grill the chicken: Heat a grill or grill pan to medium-high. Grill the chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
3. Sauté the veggies: In a skillet, heat 1 tbsp olive oil over medium-high. Add the bell peppers and onion, sautéing for 6–8 minutes until slightly charred and tender.
4. Assemble: Divide rice or quinoa among bowls. Top with grilled chicken, sautéed veggies, avocado, cilantro, and a squeeze of lime.

The smoky-spiced chicken paired with sweet peppers and tangy lime makes every bite irresistible—plus, leftovers taste even better the next day!

Tip: Short on time? Use pre-sliced frozen peppers and onions for faster prep.

Grilled Peaches with Honey Yogurt

Juicy grilled peaches meet creamy honey yogurt for a dessert that’s effortlessly elegant yet simple enough for a weeknight treat.

Ingredients:

• 4 ripe but firm peaches, halved and pitted
• 1 tbsp olive oil
• 1 cup plain Greek yogurt
• 2 tbsp honey, plus extra for drizzling
• 1/4 tsp vanilla extract
• Pinch of flaky sea salt
• 1/4 cup granola (optional, for crunch)

Instructions:

1. Prep the grill: Heat a grill or grill pan to medium-high (about 400°F). Brush the peach halves with 1 tbsp olive oil.
2. Grill the peaches: Place the peaches cut-side down on the grill. Cook for 3–4 minutes until char marks form, then flip and grill for another 2 minutes until slightly softened.
3. Make the yogurt sauce: While the peaches cook, whisk together 1 cup Greek yogurt, 2 tbsp honey, and 1/4 tsp vanilla extract in a small bowl.
4. Assemble: Spoon the yogurt mixture onto plates, top with grilled peaches, and drizzle with extra honey. Sprinkle with a pinch of flaky sea salt and granola (if using).

The contrast of smoky, caramelized peaches against the cool, tangy yogurt is downright addictive—plus, it’s ready in under 10 minutes!

Tip: For extra depth, add a sprinkle of cinnamon or a splash of bourbon to the yogurt sauce.

Grilled Vegetable Quinoa Salad

This vibrant salad combines smoky grilled veggies with fluffy quinoa and a zesty lemon dressing—perfect for meal prep or a summer BBQ side!

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 medium zucchini, sliced lengthwise into 1/2-inch strips
• 1 red bell pepper, quartered
• 1 small red onion, cut into 1/2-inch wedges
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Cook quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Grill veggies: Preheat grill to medium-high (400°F). Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil and 1/4 tsp salt. Grill for 4–5 minutes per side until charred and tender. Chop into bite-sized pieces.
3. Make dressing: Whisk together remaining 1 tbsp olive oil, lemon juice, remaining 1/4 tsp salt, and black pepper.
4. Assemble: In a large bowl, combine quinoa, grilled veggies, and dressing. Gently fold in parsley and feta (if using).

The smoky grilled vegetables and bright lemon dressing turn humble quinoa into a showstopper—plus, it’s just as tasty served warm or cold!

Tip: For extra flavor, let the salad sit for 15 minutes before serving so the quinoa absorbs the dressing.

Conclusion

With 20 flavorful and healthy grill recipes, there’s something here for every taste and occasion! Whether you’re craving smoky veggies, juicy proteins, or creative sides, these dishes prove that eating well doesn’t mean sacrificing flavor. Give them a try, and let us know which ones you love in the comments below. Don’t forget to share your favorites on Pinterest—happy grilling!