35MINUTES

Grilled Salmon and ZucchiniWith Red Pepper Sauce

DIRECTIONS1. 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.

INGREDIENTS1/3 cup sliced almonds¼ cup chopped jarred roasted red peppers ¼ cup grape or cherry tomatoes, halved1 small clove garlic 1 tablespoon extra-virgin olive oil1 tablespoon sherry vinegar or red wine vinegar 1 teaspoon paprika¾ tablespoon salt, divided½ teaspoon freshly ground pepper, divided 1 ¼ pounds wild-caught salmon fillet, cut into 4 portions2 medium zucchini or summer squash, halved lengthwise Olive oil cooking spray

SVELTE SNACKS • 5

35MINUTES

DIRECTIONS1. 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 teaspoonpepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

INGREDIENTS• SALSA1 cup chopped fresh parsley2 tablespoons chopped almonds, toasted2 tablespoons chopped fresh chives3 tablespoons capers, chopped1/2 teaspoon lemon rind, grated3 tablespoons fresh lemon juice1 tablespoon extra-virgin olive oil1/2 teaspoon chopped fresh thyme1/2 teaspoon chopped fresh oregano1/4 teaspoon kosher salt1/8 teaspoon freshly ground black pepper1 garlic clove, minced

Spiedini of Chicken and Zucchini With Almond Salsa Verde

• CHICKEN1 1/2 pounds chicken breast, 1-inch cubes6 small zucchini, 1-inch slices1/4 teaspoon kosher salt1/8 teaspoon freshly ground black pepperCooking spray

15MINUTES

Grilled corn with mint butter

DIRECTIONS1. 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, turningfrequently. Place corn on a platter. Brush with butter mixture.

INGREDIENTS2 tablespoons butter, melted1 tablespoon finely chopped fresh mint2 teaspoons fresh lemon juice1/2 teaspoon finely chopped fresh cilantro1/2 teaspoon coarsely ground black pepper1/4 teaspoon salt8 ears of corn, shuckedCooking spray

20MINUTES

Grilled balsalmic peachesand frozen yogurt

DIRECTIONS1. 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.

INGREDIENTS1/2 cup balsamic vinegar2 teaspoons dark brown sugar1/2 teaspoon pure vanilla1/8 teaspoon black pepper3 large just-ripe freestone peaches, halved and pitted2 teaspoons canola oil2 teaspoons unsalted butter, melted6 scoops low-fat vanilla frozen yogurt

Svelte® Healthy Grilling CookbookCopyright 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.