Al Fresco’s Grill Edition: Five Perfect Gratin Pairings For Any Summer Night Dinner
Savor your summer nights outside instead of in the kitchen with these quick grilling dinners that pair perfectly with our Cheesy Potato or Cauliflower and Broccoli Gratins. From grilled Salmon Kebabs to grilled Peach Tartines, these recipes are sure to become a summer staple in your house.
Grilled Broccolini and Salmon Kebabs
1 1/2 pounds broccolini
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
3 tablespoons Olive Oil
Salmon Kabobs Ingredients
2 lbs Salmon, fresh
2 tbsp Dill, fresh
1/2 tsp Lemon, fresh zest
1 Zucchini, large
2 tsp Lemon juice, fresh
1 Salt and pepper
2 tbsp Cooking oil
1/2 cup White wine vinegar
Metal or wood skewers (if using wood, soak in water for at least 30 minutes to prevent burning)
Cut salmon crossway into ½-inch wide strips and place in a large Ziplock bag. Add vinegar, lemon juice, zest, and fresh dill to the bag. Seal the bag tightly and shake to combine.
Marinate in the refrigerator for 20 to 30 minutes.
Thread salmon pieces accordion-style onto skewers, alternating with zucchini slices or other veggies. Sprinkle with salt and pepper.
Preheat the gas grill to medium heat, or about 400 degrees.
On the side, Arrange the broccolini on a sheet pan or plate, drizzle with 2 tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper.
Place the broccolini on the grill and cook for about 7–9 minutes, occasionally turning until lightly charred. Remove from grill, drizzle with the remaining oil, squeeze some fresh lemon juice on top and serve.
Shortly after, place Salmon skewers on the grill and cook for 5 to 7 minutes (flip the salmon skewers midway) until grill marks appear and the fish is flaky when tested with a fork.
Serve booth immediately!
Grilled Hasselback Caprese
Make 5 slices in a tomato, 3/4 of the way through.
Slide in slices of mozzarella.
Finely chop basil and parsley.
In a small bowl, combine basil and parsley. Then, add in some minced garlic.
Whisk it all together with a splash of olive oil.
Spoon the mixture over the top of the tomato and mozzarella for added flavor (and a pop of green color!).
Grilled Zucchini With Goat Cheese, Basil & Honey
2 tbsp Basil, fresh
1 1/2 tbsp Honey
1 tbsp Olive oil or avocado oil
1 tbsp Salt
1 tbsp Salt + pepper
1/3 cup Goat cheese
Cut off the ends of the zucchini and slice into 1/2 inch pieces, lengthwise. Spread sliced zucchini onto a plate or cutting board, and apply salt liberally. Set aside for 20 minutes to allow excess water to drain out of the zucchini. Pat dry using a clean cloth or paper towel.
Heat your grill or grill pan to medium-high. Brush olive oil or avocado oil onto both sides of each zucchini slice.
Place slices of zucchini onto the grill. Cook for 10–15 minutes, flipping halfway. Zucchini is done when it is tender and grill marks appear. Be sure not to over-cook!
Remove zucchini from the grill and serve on a large plate. Sprinkle with crumbled goat cheese and freshly chopped basil. Drizzle honey over top and season with salt + pepper, as desired. Enjoy!
Grilled Shrimp Boil Foil Packs
Corn on the cob
Old Bay seasoning or homemade seasoning (see note)
Salt and pepper
Husk the corn, cut it into thirds, then cut each third in half lengthwise. Boil corn for 10 minutes. Drain and set aside.
Next, in a large bowl, combine shrimp, sausage, and corn. In a small dish, stir together the melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste, and then pour the mixture over shrimp, sausage, and veggies. Stir to coat.
Put 4 12×12 inch sheets of aluminum foil on a baking sheet. Divide the shrimp mixture up evenly among the 4 pieces of foil, folding up the edges of foil around the food to create a closed packet.
Cook the packets on a preheated grill over medium-high heat for 8–10 minutes on one side, then flip and cook another 5–6 minutes on the second side.
While the packets are cooking, melt the remaining butter in a medium saucepan over medium-high heat. Once it’s melted, keep stirring gently over medium heat for 3–4 minutes until the color changes from pale yellow to a golden amber (but be careful to watch it cook slowly so it doesn’t burn).
Pull the cooked packets off the grill and open them up. Serve the shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping. Dig in!
Grilled Peach Tartines with Burrata and Basil
2 peaches, sliced into ¼- to ½-inch rounds
1 tablespoon extra virgin olive oil
4 slices of bread
8 ounces burrata cheese
Fresh basil leaves
2 teaspoons honey
Preheat a grill or grill pan over medium-high heat. Lightly brush your peach rounds on both sides with olive oil.
Grill your peaches for 2–3 minutes per side or until slightly softened with some sexy grill marks. Transfer to a cutting board.
Grill or toast your bread to your desired level of toastiness.
Top each piece of toast with 2 ounces of burrata. Arrange a few peach rounds and basil leaves on top of the burrata. Drizzle with honey and sprinkle with flaky sea salt. Serve immediately.