Summertime is associated with hugging the warm weather, along with spending a lot of time seaside and having pleasant food outdoors.

In case you’re planning an outdoor picnic, or going to the beach, by trying out fresh and delicious outdoor cooking recipes, you can enhance the fun in the sun. These summer food ideas are also suitable for delicious summer dining.

Grilled Summer Vegetable Quesadilla

If you are looking for healthy, and flavorful veggie lunch or dinner, then Grilled Summer Vegetable Quesadilla is a good option and an incredible method to make use of Summer’s fresh produce.

Ingredients you need

  • One red, orange or yellow bell pepper, quartered with seeds and stems removed
  • One large Portobello mushroom, cleaned and sliced into half-inch pieces
  • One small summer squash, sliced lengthwise into 1/4-inch pieces
  • One anaheim pepper, quartered with seeds and stem removed
  • One small zucchini, sliced lengthwise into 1/4-inch thick slices
  • One and a half cups freshly grated mozzarella cheese, divided
  • One and a half cups freshly grated pepper jack cheese, divided
  • One small red onion, sliced into 1/4-inch thick rounds
  • Half bunch asparagus ends trimmed
  • Kosher salt & freshly ground pepper
  • Half bunch cilantro, chopped
  • Two tablespoons olive oil
  • Butter or oil for the pan
  • Four-six tortillas

How to prepare

  1. In the first step, you need to heat grill (in the absence of an outdoor grill, you can use a grill pan) make sure the heat is medium to high. And make sure to clean the grates.
  2. In the second step, you need to slice all the washed vegetables. Place on a baking sheet in a single layer, after that, pour some olive oil and add some salt and pepper as per your preference.
  3. Set whole vegetables on the grill, placing them crosswise over the grates in order to avoid any fall. Grill time at this stage is three to five minutes one each side, only when vegetables are tender. However, you need to keep in mind that the vegetables cook at diverse rates, so watch for them to burn and get grill marks on the bottom before going to cook the opposite side. Normally the asparagus takes less time to cook, and the onions require a bit longer with the peppers and mushrooms someplace in the middle.
  4. As soon as the cooking process completes, take out vegetables from the grill to a platter, after that slice every one of the vegetables into generally bite-size pieces.
  5. After that heat a frying pan or griddle to medium-high heat.
  6. Gather every quesadilla by dividing the veggies and cheese equally between the tortillas. You may find it simple to do in the hot pan instead of gathering on a plate and moving the entire thing, with fillings dropping out. Slightly oil or butter the pan or griddle, after that put a tortilla on it and layer some of the cheese, the veggies, sprinkle with a little cilantro, after that more cheese to half of every tortilla. After that fold it over to close and cook for three minutes on each side, while waiting for the tortilla is toasted and crispy, and the cheese is totally dissolved.
  7. Now, it’s time to serve with sour cream and guacamole by slicing fairly. 

Mung Bean Hummus

In most cases, chickpea hummus prepared at home is rarely completely smooth, except if the cook peels every pea. On the contrary, mung beans, turn out to be fine-textured humus that needs least effort, and make easy summer party food.

Ingredients you need

  • Two tbsp light tahini, well-stirred 100ml extra virgin olive oil, plus extra for drizzling
  • Three garlic cloves, peeled and chopped
  • Juice of one lemon, plus extra to taste
  • Handful mung bean sprouts
  • Salt and black pepper
  • 300g mung beans
  • Half tsp paprika

How to prepare

  1. Cover the mung beans with a lot of cold water and soak for around eight hours or overnight in a cool, dark place the day before your meal.
  2. In the second step, you need to make sure to drain, rinse and cover with fresh, cold water in a big pot. Let it boil and stew for around forty-five minutes while waiting for the beans are totally tender yet at the same time holding their shape, after that drain well. (The cooking time can change somewhat relying upon the age of the mung beans.)
  3. Mix the beans with the garlic, tahini, olive oil and lemon juice until totally smooth. Add salt and pepper, including more lemon juice as per your preference.
  4. It’s time to serve the hummus drizzled with olive oil and distributed with mung bean sprouts and paprika (you can also store in the fridge in an airtight container for around two days). You can provide the ideal accessory in the form of warm flatbreads.

Grilled Shrimp with Walnut Pesto

An instant summer pesto tops grilled shrimp and blended with greens for a dinner that feels like summer.

Ingredients you need

For the shrimp:

  • Two pounds large shrimp, peeled and deveined, tails intact
  • Two tablespoons red wine vinegar
  • Two teaspoons red pepper flakes
  • Two tablespoons vegetable oil
  • Mixed greens, for serving
  • Kosher salt

For the pesto:

  • Grated zest and juice of one large lemon
  • One-third cup extra-virgin olive oil
  • Half cup packed fresh parsley
  • Five scallions, thinly sliced
  • One cup packed fresh basil
  • Half cup walnut halves
  • Kosher salt

How to prepare

  1. To start with, you need to heat a grill to high. Drown 6, 10-inch wooden skewers in water for around thirty minutes.
  2. In the meantime, you need to prepare the pesto: Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in little pieces. Pulse in the scallions, basil and parsley until equally smooth. While the machine on, shower in two to four tablespoons cold water to loosen. Move to a bowl and add salt.
  3. Preparation of shrimp: Thread the shrimp towards the tail and top-end onto the ready skewers to make sure they lie level. Brush with the vegetable oil and add on both sides with salt and the red pepper pieces. Grill the shrimp on the warmest area of the grill until marked, three to four minutes; keep turning sides and grill until completely cooked, two to three additional minutes. Take out from the grill and shower with the red wine vinegar. Take out the shrimp from the skewers, in case needed, and serve blended greens. Shower with the pesto and serve the rest of the pesto on the side.

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