Summer is sadly coming to an end and along with it, BBQ season. Labor Day – the “unofficial” last day for grilling is inching closer, so why not end summer with a bang? In order to test out a few dishes before the big day, we broke out our $5 EZ Grill, hopped on up to the rooftop and got to work.  Appetizer to dessert, these recipes will satisfy your grilling desire and leave your stomach – and your wallet – full.

Note: (Optional and on-hand items like spices and condiments aren’t included in the overall price of the meal. Each recipe serves up to 4.)

Fennel and Tomato Salad

2 fennel bulbs-$3 ($1.49 each)
2 plum tomatoes (sliced)-$.50 ($1.49/pound)
Olive oil
Salt
Pepper
Dried oregano

-Trim the leaves off the top of the fennel and discard. Slice into 1/4 inch-thick slices; grill on both sides until tender.
-Allow the fennel to cool and cut into smaller, thin strips.
-Add sliced tomatoes, salt, pepper, oil and oregano to taste.
-Toss and serve.

Grilled Asparagus Salad

12 fresh asparagus spears-$2.50 ($2.99/pound)
6 cups fresh spinach leaves-$1 ($1.99/pound)
1/8 cup grated Parmesan cheese
1/4 cup olive oil
1/8 cup lemon juice
1 tablespoon sliced almonds (optional)-$2 for small container

-Combine lemon juice and olive oil on a plate. Place asparagus on plate and roll around to coat.
-Grill asparagus for about 5 minutes, turning at least once. Brush with olive oil mixture as it cooks. Return to plate once fully cooked.
-Combine the spinach and Parmesan cheese in a large bowl.
-Cut asparagus into bite-size pieces and add to spinach, including the olive oil and lemon juice mixture. Toss and serve.

Garlic Bread

1 loaf Ciabatta bread-$4 or Italian bread-$2
1/3 cup fresh parsley (chopped)-$.80/bunch
1/3 cup fresh oregano (chopped)-$2/bunch
6 garlic cloves (chopped)
1/2 cup olive oil
2 tablespoons butter
Salt
Pepper

-Mince garlic in a food processor. Add parsley, oregano, salt and pepper. Pulse twice until fully chopped.
-Heat oil in a sauce pan. Add garlic mixture and remove from heat.
-Slice bread loaf horizontally. Place on grill to toast.
-Remove bread from grill and spread butter on 1 half and garlic mixture on the other. Put halves together.
-Wrap bread in foil and place on grill for a few minutes to heat and allow butter to melt.
-Slice and serve.

Grilled Watermelon Salad

1/4 of a seedless watermelon $2.50 ($.59/pound)
3 cups spinach-$.50 ($1.99/pound)
Small package crumbled goat cheese-$3.50 (3.5 oz. container)
2 tablespoons olive oil
2 tablespoons balsamic vinegar

-Slice watermelon into 1/2 inch-thick, square pieces. Brush with oil, season with salt and pepper and grill 1-2 minutes on each side.
-In a bowl, toss spinach with balsamic vinegar and season with salt and pepper.
-Plate the watermelon and sprinkle with goat cheese. Top with spinach and serve.

Grilled Asparagus Pasta Salad

1 package pasta (preferably bow-tie, rotini or rigatoni)-$1
12 spears asparagus-$2.50 ($2.99/pound)
2 plum tomatoes (chopped)-$.50 ($1.49/pound)
Oil
Salt
Pepper
Oregano
Mozzarella cheese (optional)-$3.50 (8 oz. package)

-Bring water to a boil and cook pasta until al dente (cooked but not too soft. It should still have a bite to it). Drain and allow to cool.
-In a small saucepan, or on a tray placed on the grill, sauté tomatoes in oil, salt and pepper until tender.
-Coat asparagus in oil, salt and pepper. Grill until tender, turning often.
-Once cooled, cut asparagus into bite-size pieces.
-Combine cooled pasta with asparagus and tomatoes. Add more salt, pepper or oil if desired and oregano to taste.
-If you have some mozzarella cheese, cube it and add to pasta. Serve chilled or room temperature.

Grilled Shrimp

1 pound medium shrimp-$6
2 ½ tablespoons olive oil
2 ½ tablespoons lemon juice
2 tablespoons parsley
2 teaspoons minced garlic
Black pepper
Red pepper flakes (optional)

-Peel and devein shrimp.
-Stir olive oil, lemon juice, parsley, garlic and black pepper in a bowl. (Add red pepper if desired).
-Add shrimp to mixture and marinate in refrigerator for 30 minutes.
-Put shrimp onto skewers (near the tail and near the head).
-Grill for 2-3 minutes per side.

Honey Grilled Chicken

4 skinless, boneless chicken breasts-$4 (some butchers sell for $2/pound!)
2 tablespoons butter
1 garlic clove, chopped
1/3 cup honey
1 tablespoon lemon juice

-Melt butter in a skillet over medium heat. Add garlic and cook until softened.
-Whisk honey and lemon juice in butter and garlic mixture. Reserve half for basting and brush the rest onto the chicken breasts. Let marinate for 20 minutes.
-Place chicken on grill and cook 6-8 minutes per side, turning frequently and basting often. Remove from grill and serve.

Grilled Pizza

Pizza dough-$1.50 (you can find this at your supermarket, local bakery or pizzeria)
8 oz. can tomato sauce-$.60
1/2 cup mozzarella cheese-$3.50 (8 oz. package)
Olive oil

-Cut the pizza dough in half and make two pizzas (for easier flipping on the grill).
-Roll out the dough until flattened and shaped well.
-Brush with olive oil on both sides and place on grill. When the bottom has browned lightly, flip using two spatulas. (Keep an eye on it because it cooks quickly and will burn!)
-Work quickly to coat with tomato sauce (as much as desired) and sprinkle with mozzarella. Close lid of grill and cook until cheese melts. (This should take only a couple of minutes.) Remove, cool and serve.
(You can also add olives, pepperoni or any of your favorite grilled veggies to change the recipe as you like.)

Grilled Potatoes

2 large russet potatoes (scrubbed)-$1.50 ($.99/pound)
Sour cream-$1.50
Cheddar Cheese-$2
Green onions-$.70/bunch
2 tablespoons olive oil
Salt
Pepper

-Poke each potato with a fork and place in microwave on high for 2-3 minutes. Turn potatoes over and cook again for another 2-3 minutes.
-Slice potatoes thickly and cook for another 2 minutes on high power. Brush with olive oil and season with salt and pepper.
-Cook on grill, turning once, until crispy.
-Sprinkle with cheddar cheese and allow to melt just before serving.
-Cut green onions into sour cream and mix. Serving as a dip.

Grilled peaches and ice cream

4 Peaches-$2 ($.98/pound)
Vanilla ice cream (or Cool Whip)-$3
Butter
Brown sugar
Salt

-Peel and cut peaches in half, removing pit.
-Melt the butter in a saucepan over medium heat.
-Coat the peaches in butter and sprinkle generously with sugar and a pinch of salt.
-Grill for about 3-4 minutes each side and serve warm with vanilla ice cream or Cool Whip.

Photo credit: iNnOsEncE

No related posts.