Thrill of the grill

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Get adventurous and put the boring burgers and barbecue chicken on the back burner for these unique eats

AS TEMPERATURES BEGIN to soar, there are few happier places for most men to be than outside manning the grill, sunburns be damned. There’s simply no tastier, or manlier, means to a protein-packed meal than your trusty Weber. But if the only things you cook outdoors are steaks and burgers, you’re selling the grill short. Practically anything can sizzle over a flame, yet many unconventional foods remain hidden in the shadow of countless chicken breasts and humble hot dogs. It’s high time to challenge your grilling skills by thinking outside the grill marks—from shellfish and tofu to berries and cheese—and try these recipes the next time you play with fire.

1. Mussels with Fire-Roasted Tomatoes

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2 lbs mussels
1 pint grape or cherry tomatoes
4 whole shallots, peeled
2 tsp olive oil
1/3 cup chopped parsley
Juice of ½ lemon
2 tbsp melted butter (optional)

  1. Build a medium-hot fire. Scrub mussels under cold water and discard any open ones that don’t close shut when tapped. Place on grill, close lid, and cook until shells pop open (4 to 6 minutes). Remove from grill with tongs and place in a large bowl. Discard any that did not open. Cover to keep warm.
  2. Toss tomatoes and shallots with oil, then thread on skewers, or use a vegetable grill basket. Grill until tomatoes are tender and shriveled and shallots are darkened in a few places, turning both once. When cool enough to handle, chop shallots.
  3. Add tomatoes, shallots, and parsley to bowl with mussels. Squirt in lemon juice and drizzle in butter, if desired.



Why tip the delivery guy when you can easily grill up healthier individual pizzas with a satisfyingly crispy crust? This one stars pork tenderloin, a source of lean protein that gets even better when infused with smoky goodness.

2. Grilled Hawaiian Pita Pizzas


1 lb pork tenderloin
Olive oil
Salt and pepper
2 pineapple slices, about ¾ inch thick each
1 green bell pepper, sliced into 4 pieces
4 large whole-wheat pitas
1 cup marinara sauce
4 oz fresh mozzarella cheese, torn into small pieces.

1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Brush           pork with oil; season with salt and pepper. Grill pork 18 minutes, or until an internal           temperature of 160°F is reached and juices run clear when pierced. Let rest for 10             minutes, then slice thinly.

  1. Brush both sides of pineapple and bell pepper with oil. Place on grill and heat until dark marks appear on both sides. Remove from grill and cut pineapple and bell pepper into chunks.
  2. Lightly brush pitas with oil. Place on grill and heat until toasted on one side. Remove from heat and spread marinara on toasted side of pitas. Top with pork, pineapple, bell pepper, and mozzarella. Place back on grill for 2 minutes, or until cheese melts.

    516 CALORIES

    40g  PROTEIN
    59g CARBS  14g FAT


Grilling tofu is a surefire way to make the plant-based protein more palatable, perhaps even crave-worthy. Flames breathe new life into guacamole, and grilled sweet potato fries won’t blow up your physique.

Grilled Tofu Guacamole Stacks with Sweet Potato Fries

2 medium sweet potatoes, cut into ½-inch wedges
1 tbsp grape-seed oil, plus more for brushing
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 avocado, halved, peeled, and pit removed
1 medium tomato, diced
¼ cup diced red onion
¼ cup chopped cilantro
½ jalapeño, minced
1 tbsp fresh lime juice
1 garlic clove, minced
1 block extra-firm tofu
¼ cup hoisin sauce or barbecue sauce

  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high.
  2. Place potatoes in a saucepan, cover with water, and bring to a boil. Cook for 5 minutes,     or until slightly tender. Drain, toss with 1 tbsp oil, paprika, garlic powder, salt, and black pepper. Grill potatoes until cooked through and darkened, about 8 minutes, stirring at least once. Set aside andcover to keep warm
  3. Brush avocado with oil and place on a greased grill, cut-side down. Grill for 5 minutes, or until grill marks appear. Let cool, then mash in a bowl. Stir in tomato, onion, cilantro, jalapeño, lime juice, garlic, and a pinch of salt
  4. Slice tofu along its width into 2 slabs. Slice each slab lengthwise to make 4 pieces. Line cutting board with paper towel. Top with tofu; using paper towel, press gently to remove liquid. Brush both sides of tofu with oil and season with salt and pepper. Grill tofu until golden and grill marks appear, about 4 minutes per side. Turn 90 degrees halfway through cooking each side for a crosshatch pattern.
  5. Place tofu on a serving plate, brush on hoisin sauce, and spread on some guacamole. Top with another tofu piece, hoisin sauce, and more guacamole. Serve with sweet potato fries.
    626 CALORIES 32g PROTEIN 58g CARBS 32g FAT



Hailing from Cyprus, halloumi is a high-protein cheese that doesn’t melt on the grill—the    outside becomes crispy, while the interior turns velvety. Look for blocks in well-stocked       cheese counters.

3. Grilled Halloumi Peach Lentil Salad


1 (8 oz) package halloumi cheese
2 tbsp extra-virgin olive oil, plus more for brushing
1 peach, halved and pit removed
1 red bell pepper, sliced into 4 pieces
4 cups salad greens
1 cup cooked or canned lentils
1/3 cup sliced mint or basil
2 tbsp chopped walnuts
1 tbsp capers, drained (optional)
1 tbsp fresh lemon juice
2 tsp honey
1 garlic clove, finely minced
¼ tsp black pepper

  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high.
  2. Upend halloumi onto one of its long sides, and slice lengthwise into 2 big slabs. Cut each slab along its width so you have 4 square pieces of cheese. Brush both sides with oil. Brush cut sides of peach and both sides of bell pepper with oil.
  3. Place halloumi, peach halves (cut-side down), and bell pepper on a greased grill. Heat halloumi until grill marks appear on both sides, 1 to 2 minutes per side. Heat peach halves until grill marks appear on cut sides, about 2 minutes. Heat bell pepper until darkened in spots on both sides and tender, about 2 minutes per side. Cut peach halves and bell pepper into slices.
  4. Divide salad greens, lentils, mint, walnuts, and capers (if using) among plates. Add halloumi and peach and bell pepper slices. Whisk together 2 tbsp oil, lemon juice, honey, garlic, and black pepper. Drizzle dressing on salad.
    702 CALORIES 37g PROTEIN 48g  CARBS 41g FAT