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Break the BBQ routine: 7 summer recipes that are healthy and delicious

Summer in Ontario signals a major mealtime shift: BBQ season! While burgers and hot dogs are classic for a reason, your backyard grill is a versatile workhorse capable of so much more.
Alicia Tyler
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Summer in Ontario signals a major mealtime shift: BBQ season! While burgers and hot dogs are classic for a reason, your backyard grill is a versatile workhorse capable of so much more. This season, why not go beyond the usual suspects and explore some unexpected and delicious grilling recipes that will surprise your taste buds and impress your guests.

The beauty of grilling isn't just the smoky flavour it imparts; it's also the speed and the way it seals in juices, creating beautifully charred exteriors and tender interiors. It's an ideal cooking method for keeping your kitchen cool and getting you—and your loved ones—spending more time outdoors.

Beyond the burger: Unexpected proteins

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While beef patties are great, there’s a whole world of proteins that shine on the grill.

  1. Grilled salmon with maple-soy glaze:

    • Why it works: Salmon takes on a beautiful char and smoky flavour, and the Canadian-inspired maple-soy glaze caramelizes perfectly. Salmon is rich in Omega-3 fatty acids, which are fantastic for heart health, brain function, and reducing inflammation. Grilling helps retain these healthy fats.
    • How-to: Whisk together maple syrup, soy sauce, a touch of ginger, and garlic. Marinate salmon fillets for 15-20 minutes. Grill skin-side down first until crispy, then flip and brush with more glaze until cooked through.

  2. Peri-peri grilled chicken thighs:

    • Why it works: Chicken thighs stay incredibly juicy on the grill thanks to their fat content. A homemade peri-peri marinade adds a vibrant, spicy kick. Chicken is a lean protein source, essential for muscle repair and growth, and grilling makes it a healthier cooking method than frying.
    • How-to: Blend red peppers, bird's eye chilies (adjust to heat preference!), garlic, lemon juice, smoked paprika, and olive oil for the marinade. Marinate boneless, skinless chicken thighs for at least 30 minutes. Grill until cooked through and nicely charred.

  3. Halloumi skewers with veggies:

    • Why it works: Halloumi, a firm, salty cheese, holds its shape perfectly on the grill and develops a wonderful crispy exterior. It's a fantastic vegetarian option. When combined with colourful vegetables, you get a good mix of protein and vitamins.
    • How-to: Cut halloumi into cubes. Thread onto skewers with cherry tomatoes, bell peppers, zucchini, and red onion. Drizzle with olive oil and a pinch of dried oregano. Grill until golden brown.

Make vegetables the star: More than just sides

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Grilled vegetables are incredibly flavourful, with their natural sugars caramelizing and a smoky depth emerging.

  1. Grilled romaine with Caesar dressing:

    • Why it works: Grilling romaine gives it a warm, slightly smoky flavour and a surprising tenderness while still retaining a bit of crunch. It elevates a simple salad to something truly special. Romaine offers vitamins K and A, and grilling barely diminishes these.
    • How-to: Halve romaine hearts lengthwise, brush lightly with olive oil. Grill cut-side down for 2-3 minutes until lightly charred. Drizzle with your favourite Caesar dressing and a sprinkle of Parmesan.

  2. Asparagus wrapped in prosciutto:

    • Why it works: The salty prosciutto crisps up beautifully around the tender-crisp asparagus, creating a perfect bite. Asparagus is a good source of Vitamin K and folate, and prosciutto adds a savoury umami punch.
    • How-to: Wrap 3-4 asparagus spears with a slice of prosciutto. Grill until asparagus is tender-crisp and prosciutto is crispy.

Sweet endings: Grilled desserts!

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Don't turn your grill off just yet! Grilling fruit caramelizes its natural sugars, creating warm, juicy, and incredibly satisfying desserts.

  1. Grilled pineapple with coconut whipped cream:

    • Why it works: Pineapple becomes incredibly sweet and juicy with a beautiful smoky flavour. It's rich in Vitamin C and bromelain, an enzyme that aids digestion.
    • How-to: Slice fresh pineapple into rings. Grill for a few minutes per side until grill marks appear and it's slightly softened. Serve warm with a dollop of coconut whipped cream (or regular whipped cream).

  2. Grilled Peaches with Balsamic Glaze:

    • Why it works: Peaches, especially ripe ones, are transformed by grilling into warm, tender, intensely flavourful gems. The balsamic glaze adds a sophisticated sweet-tart counterpoint. Peaches offer vitamins A and C.
    • How-to: Halve and pit peaches. Brush cut-side with a little olive oil. Grill cut-side down until tender and grill marks appear. Drizzle with a reduced balsamic glaze (simmer balsamic vinegar until thickened) and maybe a scoop of vanilla ice cream.

So, fire up that grill and get ready to go beyond your usual grilling go-tos. Bon appetit! 

About the Author

alicia-tyler

Alicia is a journalist and editor in digital and print media specializing in health, nutrition, fitness, and wellness. She was previously the Editorial Director of Clean Eating and Vegetarian Times. Her work has also appeared in Hone Health The Edge, Yoga Journal, Women’s Running, and Oxygen, among others. In addition to being a content creator, she's an ISSA-certified nutritionist, certified personal trainer, and fitness studio owner in Toronto. Alicia loves spreading the word about helpful, science-backed health information, and she can be contacted via her website at aliciamtyler.com.