GrilledAsparaguswithCitrusRicotta

Garlic-Herb

Grilled Eggplant

Honey-Glazed Grilled Vegetable & Goat Cheese Salad

Prep: 15 minutes plus cooling

Grill: 10 minutes • Serves: 8

1/4 cup honey

1/4 cup packed brown sugar

1/4 cup unsalted butter

3 large heirloom tomatoes, halved lengthwise

2 large yellow squash, halved lengthwise

2 large zucchini, halved lengthwise

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 log (4 ounces) goat cheese, crumbled

1. Prepare outdoor grill for direct grilling over medium-high heat. In small saucepot, cook honey, sugar and butter over medium heat

3 minutes, whisking constantly. Makes about 1/2 cup.

2. Sprinkle tomatoes, squash and zucchini with salt and pepper; brush 1 side of vegetables with honey mixture. Place vegetables, honey side down, on hot grill rack; cover and cook squash and zucchini 10 minutes or until vegetables are tender, removing tomatoes after 5 minutes, turning once and brushing with honey mixture halfway through cooking.

3. Transfer vegetables to cutting board; cool 10 minutes and coarsely chop. Makes about 8 cups.

4. Serve vegetables sprinkled with cheese.

Approximate nutritional values per serving (1 cup): 198 Calories, 11g Fat (7g Saturated), 26mg Cholesterol, 192mg Sodium, 23g Carbohydrates, 2g Fiber, 21g Sugars, 9g Added Sugars, 5g Protein

Grilled Asparagus with Citrus Ricotta

Prep: 15 minutes • Grill: 6 minutes

Serves: 8

2 cups whole milk ricotta cheese

1 Tbsp. fresh lemon juice

1 Tbsp. fresh orange juice

1 tsp. lemon zest plus additional for garnish (optional)

1 tsp. orange zest plus additional for garnish (optional)

3 bunches asparagus, trimmed

3 Tbsp. extra virgin olive oil

1 tsp. kosher salt

1 tsp. ground black pepper

1. Preheat outdoor grill for direct grilling over medium-high heat. In medium bowl, stir cheese, lemon juice, orange juice, lemon zest and orange zest. Makes about 2 cups.

2. In large bowl, toss asparagus, oil, salt and pepper. Place asparagus on hot grill rack; cover and cook 6 minutes or until tender-crisp, turning once. Makes about 6 cups.

3. Serve asparagus topped with cheese mixture garnished with lemon and orange zests, if desired.

Approximate nutritional values per serving (6 asparagus spears, 1/4 cup cheese mixture): 175 Calories, 13g Fat (6g Saturated), 32mg Cholesterol, 294mg Sodium, 6g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 9g Protein

Garlic-Herb Grilled Eggplant

Prep: 15 minutes • Grill: 6 minutes

Serves : 8

4 garlic cloves, minced

1/2 cup olive oil

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh thyme

1 tsp. kosher salt

1 tsp. ground black pepper

2 large eggplants, sliced 1/2-inch thick crosswise

Chopped fresh parsley for garnish (optional)

1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk garlic, oil, oregano, thyme, salt and pepper.

2. Place eggplant on 2 rimmed baking pans; brush both sides with garlic mixture. Place eggplant on hot grill rack; cover and cook 6 minutes or until tender, turning once. Makes about 24 eggplant slices.

3. Serve eggplant garnished with parsley, if desired. Approximate nutritional values per serving (3 slices): 148 Calories, 14g Fat (2g Saturated), 0mg Cholesterol, 243mg Sodium, 7g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 1g Protein