Have your BBQ and eat clean, too! These clean grilling recipes are perfect for your next backyard get-together.

2. 35
MINUTES

3. GrilledSalmonandZucchini
WithRedPepperSauce
DIRECTIONS
1. Preheat grill to medium.
2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt, and 1/4
teaspoon pepper in a food processor or blender until smooth; set aside.
3. Coat the salmon and zucchini (or summer squash) on both sides with cooking spray, then
sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until
the salmon is just cooked through and the squash is soft and browned, about 3 minutes per
side.
4. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch
pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along
with a piece of salmon topped with some of the remaining sauce.
INGREDIENTS
1/3 cup sliced almonds
¼ cup chopped jarred roasted red peppers
¼ cup grape or cherry tomatoes, halved
1 small clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon paprika
¾ tablespoon salt, divided
½ teaspoon freshly ground pepper, divided
1 ¼ pounds wild-caught salmon fillet, cut into 4 portions
2 medium zucchini or summer squash, halved lengthwise
Olive oil cooking spray

4. SVELTE SNACKS • 5
35
MINUTES

5. DIRECTIONS
1. Soak 12 (10-inch) wooden skewers in water for 30 minutes to prevent burning.
2. Prepare grill to medium-high heat.
3. To prepare salsa, combine first 12 ingredients; set aside.
4. To prepare spiedini, thread chicken and zucchini alternately onto each of the 12 skewers.
Coat spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon
pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.
INGREDIENTS
• SALSA
1 cup chopped fresh parsley
2 tablespoons chopped almonds, toasted
2 tablespoons chopped fresh chives
3 tablespoons capers, chopped
1/2 teaspoon lemon rind, grated
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
SpiediniofChickenandZucchini
WithAlmondSalsaVerde
• CHICKEN
1 1/2 pounds chicken breast, 1-inch cubes
6 small zucchini, 1-inch slices
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cooking spray

6. 15
MINUTES

7. Grilledcornwithmintbutter
DIRECTIONS
1. Prepare grill.
2. Combine first 6 ingredients; stir well.
3. Place corn on grill rack coated with cooking spray; grill 10 minutes or until done, turning
frequently. Place corn on a platter. Brush with butter mixture.
INGREDIENTS
2 tablespoons butter, melted
1 tablespoon finely chopped fresh mint
2 teaspoons fresh lemon juice
1/2 teaspoon finely chopped fresh cilantro
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
8 ears of corn, shucked
Cooking spray

8. 20
MINUTES

9. Grilledbalsalmicpeaches
andfrozenyogurt
DIRECTIONS
1. In a small saucepan, bring the vinegar and sugar to a boil. Reduce heat to low; simmer until
reduced by half and slightly syrupy, about 10 minutes. Stir in the vanilla and black pepper. Set
aside.
2. Heat grill to medium. Brush cut side of the peaches with the canola oil and cook cut side
down until grill marked, 2 to 3 minutes. Give peaches a quarter turn and grill 1 to 2 minutes
more for crosshatch marks. Flip over and brush tops with the melted butter. Grill cut side up
until tender, 3 to 4 minutes more.
3. Arrange a peach half in each of the 6 serving dishes and top with a scoop of frozen yogurt.
Drizzle syrup over the top.
INGREDIENTS
1/2 cup balsamic vinegar
2 teaspoons dark brown sugar
1/2 teaspoon pure vanilla
1/8 teaspoon black pepper
3 large just-ripe freestone peaches, halved and pitted
2 teaspoons canola oil
2 teaspoons unsalted butter, melted
6 scoops low-fat vanilla frozen yogurt

10. Svelte®
Healthy Grilling Cookbook
Copyright 2016 by CalNaturale Svelte
http://www.drinksvelte.com
No part of this work may be reproduced without written permission
from the publisher, except brief quotations for review purposes.