It’s grilling season! Here are some of my favorite recipes to throw on the grill, from grilled chicken cherry kale salad with rosé vinaigrette to honey mustard chicken skewers. You’ll also find delicious options like summer mushroom grilled pizza, grilled peaches with burrata, grilled shrimp and feta orzo, jalapeño peach chicken, grilled salmon with mango salsa, chicken caprese lunch bowls, Italian chopped salad with grilled garlic baguettes, garlic butter grilled breadsticks, and chimichurri pistachio grilled feta.

I love summer evenings when the grill is fired up and delicious smells fill the air! Grilling is one of my favorite ways to make dinner because it’s quick, the cleanup is easy, and everything tastes amazing.

In this post, I’ll share 15 super tasty grilling ideas that have become staples in my kitchen for 2025. I’ll also recommend some handy grilling tools that have made my life so much easier (some are real game-changers!). Whether you’re a grilling pro or just starting out, these recipes will help you create meals that everyone at your table will love.

Why Grilling Makes Dinner Special

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Grilling isn’t just about cooking—it’s about creating an experience! Here’s why I think grilled dinners are so special:

• Food gets those amazing charred marks that add so much flavor
• The heat brings out natural sweetness in veggies and meats
• You can cook multiple things at once
• It keeps your kitchen cool during hot weather
• Grilling brings people together around the cooking process

Grilling has become my go-to method for making quick, flavorful meals that my whole family enjoys. Plus, there’s something about cooking outdoors that just makes food taste better!

15 Must-Try Grilling Ideas for 2025

1. Greek-Style Grilled Steak

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This Grilled Greek Steak recipe is a wonderful go-to dinner option! It’s easy to prepare and incredibly flavorful – sure to be a hit at your table. I was inspired by a local Greek restaurant’s Brizola Steak, which features skirt steak seasoned with oregano and lemon, flame-broiled to perfection. What makes this steak recipe so versatile is how well it pairs with almost anything! Try serving it with grilled potatoes and asparagus, a summer-tomato salad, or a Greek Salad. For extra flavor, make some Tzatziki sauce to go alongside it. If you’re craving steak frites, this steak works wonderfully with Greek-Inspired Feta Fries with Romesco Ranch!

Why I love it: The combination of lemon, garlic, and oregano makes this steak incredibly flavorful without being complicated.

Ingredients:

• 2 pounds flap or skirt steak
• ½ cup extra virgin olive oil
• ⅓ cup fresh lemon juice
• 4 cloves minced garlic
• 3 teaspoons dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 lemon, cut in half for serving

Steps:

1. Mix olive oil, lemon juice, garlic, and oregano in a large bowl.
2. Tenderize the steak by pounding it 15-20 times on each side (this step is optional but helps make the steak more tender and allows the marinade to penetrate better).
3. Place the steaks in the marinade, flipping to coat both sides. Season with salt and pepper.
4. Let marinate for at least 30 minutes at room temperature, or 4-6 hours in the refrigerator.
5. Heat your grill to medium-high (375-400°F) and oil the grates.
6. Grill the steaks with the lid closed for about 5 minutes per side until golden with nice grill marks.
7. During the last few minutes, grill the lemon halves cut-side down until they soften and show grill marks (2-3 minutes).
8. Remove everything from the grill and let the steak rest for 10 minutes before slicing.
9. Squeeze the grilled lemon over the steak before serving.

Tool recommendation: A good meat tenderizer mallet helps break down the muscle fibers for an extra tender steak.

2. Grilled Jalapeño Peach Chicken

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Grilled Jalapeño Peach Chicken is a perfect summer dish that combines sweet peaches with spicy jalapeños for an irresistible flavor combination.

Why I love it: The sweet and spicy combo is amazing, and the peaches get this wonderful caramelization from the grill.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 ripe peaches, halved
• 2 jalapeños, seeded and diced
• ¼ cup honey
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• Salt and pepper to taste

Steps:

1. Mix honey, olive oil, garlic, lime juice, diced jalapeños, salt, and pepper to make the marinade.
2. Place chicken in a zip-top bag and pour in ¾ of the marinade (save the rest for basting).
3. Let chicken marinate for at least 30 minutes.
4. Heat grill to medium-high (about 375°F).
5. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
6. During the last 5 minutes, place peach halves cut-side down on the grill.
7. Baste chicken with remaining marinade while cooking.
8. Serve chicken topped with grilled peach halves.

Tool recommendation: A digital meat thermometer takes the guesswork out of cooking chicken perfectly.

3. Grilled Chicken Caprese Lunch Bowl

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My Favorite Easy Grilled Chicken Caprese Lunch Bowl combines fresh grilled chicken with classic caprese ingredients for a satisfying and delicious meal.

Why I love it: This meal is perfect for meal prep and tastes just as good cold as it does warm!

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 2 cups cooked quinoa or farro
• 1 cup fresh basil leaves
• ¼ cup balsamic glaze
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Steps:

1. Season chicken breasts with olive oil, garlic, salt, and pepper.
2. Grill chicken for 6 minutes per side until cooked through.
3. Let chicken rest for 5 minutes, then slice.
4. Assemble bowls with cooked grain on the bottom, then add sliced chicken, tomatoes, and mozzarella.
5. Scatter fresh basil leaves over the top.
6. Drizzle with balsamic glaze just before serving.

Tool recommendation: Glass meal prep containers are perfect for storing these bowls for lunches throughout the week.

4. Italian Chopped Salad with Grilled Garlic Baguettes

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Italian Chopped Salad with Grilled Garlic Baguettes makes for a satisfying and flavorful meal, combining crisp vegetables with delicious grilled bread.

Why I love it: The grilled bread takes this from a simple salad to a complete meal that’s still light and fresh.

Ingredients:

• 1 baguette, sliced lengthwise
• 4 tablespoons butter, softened
• 3 cloves garlic, minced
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• ½ cup black olives, sliced
• 4 oz salami, diced
• 4 oz provolone cheese, diced
• Italian dressing of your choice

Steps:

1. Mix softened butter with minced garlic.
2. Spread garlic butter on cut sides of baguette.
3. Grill baguette cut-side down for 2-3 minutes until toasted and marked.
4. Combine all salad ingredients in a large bowl.
5. Toss with Italian dressing.
6. Slice grilled baguette into pieces and serve alongside or on top of the salad.

Tool recommendation: A salad spinner keeps your greens crisp and dry for the perfect salad.

5. Grilled Shrimp, Corn & Feta Orzo

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Grilled Shrimp, Corn & Feta Orzo combines succulent grilled shrimp with sweet corn and tangy feta for a delicious Mediterranean-inspired pasta dish.

Why I love it: This dish feels fancy but comes together in less than 30 minutes!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 ears corn, husked
• 1½ cups orzo pasta
• 4 oz feta cheese, crumbled
• ¼ cup fresh dill, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Steps:

1. Cook orzo according to package directions, then drain and cool.
2. Thread shrimp onto skewers (if using wooden skewers, soak in water first).
3. Brush shrimp and corn with olive oil, garlic, salt, and pepper.
4. Grill corn for 10-12 minutes, turning occasionally.
5. Grill shrimp for 2-3 minutes per side until pink and opaque.
6. Cut corn kernels off the cob and mix with orzo.
7. Remove shrimp from skewers and add to the orzo mixture.
8. Add feta, dill, lemon juice, and remaining olive oil.
9. Toss gently and serve warm or at room temperature.

Tool recommendation: Metal skewers are reusable and don’t require soaking like wooden ones do.

6. Grilled Portobello Burgers with House Sauce

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Grilled Portobello Burgers with House Sauce offer a delicious vegetarian option for your summer grilling menu.

Why I love it: These mushroom burgers are so hearty that even meat-lovers will be satisfied!

Ingredients:

• 4 large portobello mushroom caps
• 4 hamburger buns
• 1 red onion, sliced
• 4 slices cheese of choice
• Lettuce and tomato for serving
• ¼ cup balsamic vinegar
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

For house sauce:

• ¼ cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon relish
• 1 teaspoon sriracha (optional)

Steps:

1. Clean mushrooms and remove stems.
2. Mix balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.
3. Marinate mushrooms for 30 minutes, gill-side up.
4. Mix all house sauce ingredients and refrigerate until needed.
5. Heat grill to medium (about 350°F).
6. Grill mushrooms gill-side down first for 4-5 minutes.
7. Flip and cook another 4-5 minutes.
8. Add cheese during the last minute if desired.
9. Toast buns lightly on the grill.
10. Assemble burgers with house sauce, grilled onions, lettuce, and tomato.

Tool recommendation: A grill basket keeps veggies from falling through the grates.

7. Grilled Salmon with Mango Salsa & Coconut Rice

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Grilled Salmon with Mango Salsa & Coconut Rice combines perfectly grilled salmon with tropical flavors for an impressive yet easy dinner.

Why I love it: This meal feels like a vacation on a plate and is packed with healthy fats and protein!

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 ripe mango, diced
• ½ red bell pepper, diced
• ¼ cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons cilantro, chopped
• 2 tablespoons lime juice
• 1½ cups jasmine rice
• 1 can (13.5 oz) coconut milk
• ½ cup water
• 2 tablespoons olive oil
• Salt and pepper to taste

Steps:

1. Start the coconut rice: rinse rice, then combine with coconut milk and water. Bring to a boil, then reduce heat and simmer covered for 15-18 minutes.
2. Meanwhile, make the mango salsa by combining mango, bell pepper, red onion, jalapeño, cilantro, and lime juice.
3. Brush salmon with olive oil and season with salt and pepper.
4. Heat grill to medium-high (about 375°F).
5. Place salmon skin-side down and grill for 4-6 minutes.
6. Carefully flip and cook another 3-4 minutes until fish flakes easily.
7. Serve salmon over coconut rice and top with mango salsa.

Tool recommendation: A fish grilling basket makes flipping delicate fish much easier and prevents it from sticking to the grates.

8. Foil Packet Cajun Shrimp and Sausage

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Why I love it: These foil packets are perfect for easy cleanup, and everyone gets their own little package of deliciousness!

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 12 oz andouille sausage, sliced
• 2 ears corn, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 3 tablespoons olive oil
• 2 tablespoons cajun seasoning
• 4 cloves garlic, minced
• Salt and pepper to taste
• 4 tablespoons butter, divided
• Fresh parsley for garnish
• Lemon wedges for serving

Steps:

1. Heat grill to medium-high (about 400°F).
2. In a large bowl, combine shrimp, sausage, corn, peppers, and onion.
3. Add olive oil, cajun seasoning, garlic, salt, and pepper. Toss to coat everything well.
4. Tear off four large pieces of heavy-duty aluminum foil (about 12×18 inches each).
5. Divide the mixture equally among the foil pieces.
6. Top each with a tablespoon of butter.
7. Fold the foil over the mixture and seal the edges tightly to form packets.
8. Place packets on the grill and cook for 10-12 minutes.
9. Carefully open packets (watch for hot steam!) and sprinkle with parsley.
10. Serve with lemon wedges.

Tool recommendation: Heavy-duty aluminum foil is essential for preventing tears in your foil packets.

9. Summer Mushroom Grilled Pizza

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Why I love it: Grilled pizza has this amazing crispy crust that you just can’t get in an oven!

Ingredients:

• 1 pound pizza dough (store-bought or homemade)
• 8 oz mushrooms (a mix of varieties works well), sliced
• 2 tablespoons olive oil, plus more for brushing
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• Cornmeal for dusting

Steps:

1. Heat grill to medium-high (about 400°F).
2. In a skillet, sauté mushrooms with olive oil and garlic until golden, about 5 minutes. Season with salt and pepper.
3. Divide dough into 2 equal portions and stretch each into an oval about ¼-inch thick.
4. Sprinkle a baking sheet with cornmeal and place stretched dough on it.
5. Brush the top side of each dough with olive oil.
6. Place dough oiled-side down directly on grill grates and cook for 2-3 minutes until grill marks form.
7. Brush the top side with oil, then flip the crusts.
8. Quickly add toppings: spread cheese, then mushrooms, and sprinkle with thyme and parmesan.
9. Close grill lid and cook for another 3-5 minutes until cheese melts.
10. Remove pizzas from grill, slice, and serve immediately.

Tool recommendation: A pizza peel makes transferring pizza to and from the grill much easier.

10. Honey Mustard Chicken Skewers

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Why I love it: These skewers are so juicy and flavorful – they’re always the first to disappear at my cookouts!

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Steps:

1. In a bowl, whisk together mustard, honey, olive oil, garlic, vinegar, soy sauce, paprika, salt, and pepper.
2. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour.
3. If using wooden skewers, soak them in water for 30 minutes before grilling.
4. Thread chicken pieces onto skewers.
5. Heat grill to medium-high (about 375°F).
6. Grill skewers for 4-5 minutes per side until chicken is cooked through.
7. Brush with any remaining marinade during the last minute of cooking.

Tool recommendation: Flat metal skewers prevent your chicken from spinning when you try to turn them.

11. Grilled Peaches with Burrata and Honey

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Why I love it: This dessert is incredibly easy but looks so fancy – perfect for impressing guests!

Ingredients:

• 4 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 2 tablespoons honey
• 2 tablespoons balsamic glaze
• ¼ cup pistachios, chopped
• Fresh mint leaves for garnish
• 1 tablespoon olive oil
• Pinch of salt

Steps:

1. Heat grill to medium-high (about 400°F).
2. Brush peach halves with olive oil.
3. Place peaches cut-side down on the grill and cook for 3-4 minutes until grill marks form.
4. Flip and cook for another 2 minutes.
5. Arrange grilled peaches on a platter.
6. Tear burrata into pieces and place on and around the peaches.
7. Drizzle with honey and balsamic glaze.
8. Sprinkle with chopped pistachios, a pinch of salt, and garnish with mint leaves.

Tool recommendation: A silicone basting brush is perfect for applying oil to delicate fruits without damaging them.

12. Healthy Grilled Vegetable Quinoa Bowl

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Why I love it: These bowls are so colorful and nutritious—they make eating healthy feel like a treat!

Ingredients:

• 1 cup uncooked quinoa
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, quartered
• 1 red onion, cut into thick rounds
• 1 cup cherry tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ¼ cup crumbled feta cheese (optional)
• Fresh basil leaves for garnish

Steps:

1. Cook quinoa according to package directions, then fluff with a fork.
2. Heat grill to medium-high (about 400°F).
3. Toss vegetables with 2 tablespoons olive oil, half the garlic, oregano, salt, and pepper.
4. Grill vegetables until tender with nice grill marks (about 3-4 minutes per side for zucchini and squash, 5-6 minutes per side for peppers and onions).
5. Thread tomatoes onto skewers and grill for about 2 minutes, turning once.
6. Chop grilled vegetables into bite-sized pieces.
7. In a small bowl, whisk together remaining olive oil, lemon juice, and garlic.
8. Divide quinoa among bowls, top with grilled vegetables and chickpeas.
9. Drizzle with dressing, sprinkle with feta if using, and garnish with basil.

Tool recommendation: A vegetable grill basket keeps smaller veggies from falling through the grates.

13. BBQ Chicken and Pineapple Foil Packets

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Why I love it: The sweet pineapple and tangy BBQ sauce create the perfect balance of flavors!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pineapple, cut into chunks
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• ½ cup BBQ sauce, plus more for serving
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps:

1. Heat grill to medium-high (about 400°F).
2. Cut chicken into 1-inch pieces.
3. In a large bowl, combine chicken, pineapple, peppers, and onion.
4. Add BBQ sauce, olive oil, brown sugar, paprika, garlic powder, salt, and pepper. Toss to coat.
5. Tear off four large pieces of heavy-duty aluminum foil.
6. Divide mixture equally among foil pieces.
7. Fold foil over and seal edges to form packets.
8. Place packets on grill and cook for 12-15 minutes, flipping halfway through.
9. Carefully open packets (watch for hot steam!) and check that chicken is cooked through.
10. Garnish with cilantro and serve with additional BBQ sauce if desired.

Tool recommendation: Grill gloves protect your hands when handling hot foil packets.

14. Garlic Butter Grilled Breadsticks

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Why I love it: These breadsticks are dangerously good—I always make extra because they disappear so fast!

Ingredients:

• 1 loaf French bread or baguette
• ½ cup butter, melted
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon grated parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

Steps:

1. Heat grill to medium (about 350°F).
2. Cut bread lengthwise into 1-inch thick slices, leaving one edge intact so it resembles an accordion.
3. In a small bowl, combine melted butter, garlic, parsley, parmesan, salt, and pepper.
4. Brush butter mixture between slices and over the top of the bread.
5. Wrap bread loosely in aluminum foil, leaving the top partially open.
6. Place on grill and cook for 5-7 minutes until bread is toasted and butter is melted.
7. Serve warm.

Tool recommendation: A silicone basting brush gets the garlic butter into all the nooks and crannies.

15. Chimichurri Grilled Flank Steak

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Why I love it: This steak with bright, fresh chimichurri sauce is perfect for feeding a crowd!

Ingredients:

• 2 pounds flank steak
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper

For chimichurri sauce:

• 1 cup fresh parsley, packed
• ½ cup fresh cilantro, packed
• ¼ cup red wine vinegar
• 3 cloves garlic
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup olive oil

Steps:

1. Rub steak with olive oil, garlic, salt, and pepper. Let marinate at room temperature for 30 minutes.
2. Meanwhile, make chimichurri sauce: In a food processor, combine parsley, cilantro, vinegar, garlic, red pepper flakes, salt, and pepper. Pulse until finely chopped.
3. With processor running, slowly add olive oil until combined but still slightly chunky.
4. Heat grill to high (450-500°F).
5. Grill steak for 4-5 minutes per side for medium-rare (internal temperature of 135°F).
6. Let steak rest for 10 minutes before slicing thinly against the grain.
7. Serve topped with chimichurri sauce.

Tool recommendation: A good carving board with juice grooves keeps your counter clean when slicing juicy steak.

Planning and Preparation Tips

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Getting ready for a grilling session is half the fun! Here are some of my favorite tips to make your grilling experience smooth and enjoyable:

• Prep ahead: Cut vegetables, make marinades, and portion meats the day before.
• Get organized: Group ingredients by recipe in separate containers.
• Clean your grill: Always start with clean grates for the best results and flavor.
• Preheat properly: Give your grill 10-15 minutes to reach the right temperature.
• Have a zone system: Create hot and cool zones on your grill for temperature control.

I like to keep all my grilling plans organized in my Grilling Recipe Planner which helps me keep track of prep times and cooking temperatures. It’s free to download and has space for grocery lists too!

Smart Shopping Tips

Here’s how I save money and time when shopping for grilling ingredients:

• Buy meat in bulk when on sale and freeze in marinade for easy future meals
• Look for “manager’s special” deals on meats that need to be used that day
• Use seasonal produce for the best flavor and lowest prices
• Keep a well-stocked pantry of grilling essentials (spices, marinades, olive oil)
• Consider joining a local CSA for fresh, affordable vegetables

For items with a longer shelf life, like spices and grilling tools, I often shop online to compare prices and read reviews before buying.

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Must-Have Grilling Tools & Equipment

These tools have made my grilling life so much easier:

• Instant-read meat thermometer – Takes the guesswork out of when meat is done and ensures food safety
• Long-handled tongs – Keeps your hands away from the heat
• Grill brush – Makes cleaning the grates super easy
• Silicone basting brush – Perfect for applying marinades and sauces
• Heavy-duty grill gloves – Protects your hands when handling hot food or grill parts
• Grill basket – Essential for grilling small vegetables or delicate fish

I used to think I could get by with regular kitchen tools, but having the right grilling equipment has made cooking outdoors so much more fun and less stressful!

More Grilling Ideas You Might Love

If you enjoyed these recipes, you might also like these other grilling favorites:

• Grilled Vegetable Pasta Salad
• Cedar Plank Salmon with Lemon and Herbs
• Marinated Grilled Lamb Chops
• Stuffed Bell Peppers on the Grill
• Grilled Romaine Caesar Salad

Have you tried any of these grilling recipes? Which one is your favorite? Let me know in the comments below!

Don’t forget to save this post to your Pinterest boards so you can find these recipes all summer long! Just click the Pinterest button to save it to your “Grilling Recipes” or “Summer Meals” board.

Happy Grilling!

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Grilling doesn’t have to be complicated to be amazing! With these easy recipes and a few good tools, you’ll be making delicious dinners all summer long. I hope these ideas inspire you to fire up your grill and try something new.

Happy cooking and see you next time!

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