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65 Healthy Grill Recipes to Make the Most of Your Summer Produce

For when you and hot dogs are on a break. You didn’t break up, you’re just seeing other people.
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Photo by Alex Lau, Food Styling by Susie Theodorou

Our favorite healthy grill recipes are those that make the most of farmers' markets bursting with late summer produce. Adorable eggplants! Verdant green beans! Summer squash! (Hey, not everything has to revolve around burgers and hot dogs.) If you’re cooking for a healthyish crowd, or, like us, your fridge overfloweth with that summer good good, we’ve got plenty of veg-centric renditions that are perfectly deserving of a place on your grill. We’re talkin’ zesty, nori-flecked scallops, charred zucchinis showered with feta, and garlicky squid with smoky bell peppers. Here you’ll find the right healthy grill recipes for...right now!

  • Photo by Emma Fishman, Food Styling by Yekaterina Boytsova
    7/65

    Salt and Pepper Fish

    Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Aneta Florczyk 
    8/65

    Flatbread With Avocado and Scallion Salsa

    This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou
    9/65

    Lentil Burgers

    Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.

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  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    10/65

    Chicken Inasal

    Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    17/65

    Grilled Red Snapper with Green Beans and Lime

    Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

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  • Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen
    18/65

    Grilled Carrots With Avocado and Mint

    You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    19/65

    Grilled Scallops With Nori, Ginger, and Lime

    We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    20/65

    Grilled Shrimp With Turmeric Mojo Sauce

    Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

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  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    21/65

    Grilled Yu Choy with Sate Oil

    If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    22/65

    Grilled Crispy-Skinned Salmon With Whole Lemon-Sesame Sauce

    For this lemony grilled salmon recipe, the key is cooking fish that still has its skin on.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    23/65

    Grilled Chicken With Lemon and Thyme

    When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    24/65

    Grilled Swordfish With Tomatoes and Oregano

    There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    25/65

    Garlicky Grilled Squid with Marinated Peppers

    As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    26/65

    Jalapeño-Marinated Grilled Pork Chops

    Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

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  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    27/65

    Grilled Shrimp With Palapa

    We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

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  • Christopher Testani
    28/65

    Grilled Cobb Salad

    For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

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  • Photo by Chelsie Craig, Food Styling by Kat Boytsova, Prop Styling by Emily Eisen
    29/65

    Grilled Fish Tacos

    The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.

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  • Photo Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen
    30/65

    Easiest-Ever Grilled Veggie Burgers

    The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

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  • Photo by Alex Lau, styling by Judy Mancini
    45/65

    Grilled Citrus-Shrimp Lettuce Cups

    This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

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  • Michael Graydon & Nikole Herriott
    46/65

    Grilled Scallops With Lemony Salsa Verde

    Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

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  • Alex Lau
    47/65

    Grilled Eggplant and Lemons With Garlic Labneh

    Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.

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  • Alex Lau
    48/65

    Grilled Tofu with Chimichurri

    No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

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Ali is a writer and editor at Bon Appétit whose culture and lifestyle work includes reporting on the health claims behind fake meats, interviews with opinionated chefs about the evolution of restaurants, personal essays on the intersection of work and identity, and subtle attempts to propagate her favorite Australian foods. ... Read More
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