913 grill recipes

Grilled Italian sausage with charred bell peppers, Vidalia onions, jalapenos, and sweet pineapple chunks, tossed with rosemary and pineapple juice. Smoky, sweet, spicy, served over mashed potatoes.

This is one of my favorite recipe, very easy to make, and tastes very well.

Grilled Eggplant, Tomato, Zucchini & Squash Sandwich recipe

Grilled vegetable tortilla wraps with basil-garlic mayonnaise and fontina cheese, rolled tight and sliced into spiral pinwheels. A colorful make-ahead lunch or party appetizer.

Grilled salmon steaks with spicy pineapple sauce is as delightful to look at as it is to eat. What's more, the sauce goes equally well over lots of other fish and meat dishes.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

This mediterranean style burger definitely will express everyone, grilled mushrooms with mediterranean salad on top and grilled sour dough bread slices.

Butterflied pork chops grilled over charcoal and brushed with a tangy homemade barbecue sauce spiked with malt vinegar, soy, and liquid smoke.

Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.

Avocado Relish from Mesa Grill combines diced avocado, jalapeño, red onion, fresh lime juice, and cilantro in a 5-minute no-cook condiment. Chunky, bright, and perfect alongside grilled fish or tacos.

Ginger-rubbed tuna steaks grilled or wok-fried, then glazed in a bold black bean sauce with green chilies and garlic. Served on a bed of fresh spinach for a striking presentation.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Grilled steaks marinated in red wine, garlic, and Worcestershire then crusted with grainy mustard and cracked black pepper. The mustard caramelizes on the grill into a peppery, fragrant bark.

Grilled pork chops stuffed with apple, pecans, and nutmeg-scented bread crumbs, basted with orange juice. A fall-flavored BBQ dinner with sweet-savory balance.