Hot Grill Summer

Here is a fun grill dinner that we made from start to finish!

First, we made this delicious Greek Pasta salad - what grill would be complete without one?

Next we whipped up some shrimp kabobs and veggies on the grill.

Here is a video that takes you from start to finish. And if you want to make your own, the recipes are at the end. PS we got the grill pan from Williams and Sonoma and the wonderful hot girl summer props from Pottery Barn.

Enjoy!

Greek Pasta Saladhttps://vimeo.com/837210948

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Greek Pasta Salad

Yield 8

Author Judy Doherty

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

This delicious salad has so many flavors,, and it is delicious cold!

Ingredients

Pasta salad

• 1 pound box of pasta
• 1/2 cup feta cheese cut in cubes
• 1/2 cucumber diced
• 1 cup cherry tomatoes cut in half
• 1/4 red onion diced
• 1 cup arugula
• 1 can garbanzo beans, drained
• 2 tablespoons roasted pine nuts

Dressing

• 3 tablespoons olive oil
• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1/2 lemon juice
• 3 cloves garlic, peeled and minced
• 2 tablespoons chopped mint leaves
• 2 tablespoons chopped fresh basil leaves
• 1 tsp red pepper flakes

Instructions

Pasta Salad

1. Cook the pasta according to the package directions, drain in a colander, rinse with cold water, and reserve.
2. Toss the pasta with the dressing.
3. Add the rest of the ingredients.
4. Toss together.
5. Serve immediately or chill for later use up to 2 days.

Dressing

1. Mix all of the ingredients for the dressing with a whisk until the dressing is smooth.

Nutrition Facts

Calories

361.44

Fat

11.1 g

Sat. Fat

2.37 g

Carbs

53.11 g

Fiber

5.01 g

Net carbs

48.09 g

Sugar

2.61 g

Protein

12.46 g

Sodium

283.29 mg

Cholesterol

8.34 mg

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https://vimeo.com/837210948

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Shrimp Kabobs

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

7 Min

Total time

17 Min

Shrimp kabobs cook quickly and this recipe makes them juicy and spicy.

Ingredients

• 2 yellow summer squash, cut in 1/4 inch slices
• 2 zucchini, cut in 1/4 inch slices
• 8 small red peppers, sliced in half
• 1 pound #15-18 shrimp, peeled and deveined
• bamboo skewers
• 1 tsp olive oil
• salt and pepper to taste
• 4 tsp basil pesto

Instructions

1. Cut the veggies and peel and devein the shrimp.
2. Thread the veggies and shrimp onto the bamboo skewers. Each skewer gets 2 pieces of each item.
3. Place all on a grill pan. Brush with oil and pesto and season with salt and pepper.
4. Heat a grill to high, around 450 degrees. Add the shrimp on their grill pan. Cook 3 minutes per side or until the shrimp is done.
5. Serve immediately.

Nutrition Facts

Calories

196.55

Fat

4.5 g

Sat. Fat

0.8 g

Carbs

15.67 g

Fiber

5.25 g

Net carbs

10.43 g

Sugar

10.98 g

Protein

26.87 g

Sodium

245.9 mg

Cholesterol

182.97 mg

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Mint Lime Mojito Mocktail

Yield 2

Author Judy Doherty

Prep time

5 Min

Total time

5 Min

This mocktail is so tasty it never misses the alcohol.

Ingredients

• 2 lime wedges
• 2 sprigs mint
• 1 tsp sugar
• 2 cups soda water
• 1 cup ice

Instructions

1. Place the lime, mint, and sugar in 2 glasses. Muddle each one to press the lime and mint together. Add ice and soda water. Enjoy!

Nutrition Facts

Calories

14.19

Fat

0.06 g

Sat. Fat

0.01 g

Carbs

4.13 g

Fiber

0.59 g

Net carbs

3.55 g

Sugar

2.4 g

Protein

0.17 g

Sodium

56.3 mg

Cholesterol

0 mg

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Tag @foodandhealth on instagram and hashtag it # foodandhealthrecipes