1. Whisk 2 tsp whole-grain mustard, 2 Tbsp red-wine vinegar, 1/4 cup minced shallot, and 1/4 cup olive oil. Season with salt and pepper. Set aside.
2. Heat grill to high. Slice one log (18 oz.) prepared polenta, into thirds lengthwise, drizzle with olive oil, and season with salt and pepper. Grill polenta until lightly charred, 2 minutes per side,
then cut into croutons.
3. Drizzle 1 halved head romaine lettuce and 1 quartered head radicchio with olive oil and season with salt and pepper. Grill lettuces, cut sides down, until slightly wlted and charred, about 1 minute.
Arrange greens and croutons on a platter and drizzle with vinaigrette.
Per serving: 290 cals; 17g fat (3g sat fat); 4g protein; 5g fiber
Cram on Kebabs
Soak wood skewers in water for 30 minutes before grilling. Grill skewers over medium-high heat.
1. Artichoke & Crusty Bread
Skewer two 15-oz cans artichoke hearts (drained) and 2 1/2 cups torn crusty bread. Generously drizzle with olive oil and season with salt and pepper. Grill, turning, until lightly charred, 2 to 3 minutes.
2. Eggplant & Bell Pepper
Skewer 1 diced eggplant and 1 diced bell pepper. Generously drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 8 to 9 minutes. Sprinkle with red pepper flakes.
3. Potato & Celery & Onion
Skewer 8 oz boiled and halved small potatoes, 2 stalks celery (peeled and cut into chunks), and 1 red onion (cut into wedges). Drizzle with olive oil and season with salt. Grill, turning until tender and lighly charred, 7 to 8 minutes. Sprinkle with minced fresh chives.
4. Scallion & Mushroom
Skewer 5 oz trimmed mixed mushrooms and 4 scallions (cut into 3-inch pieces). Drizzle with olive oil and season with salt and pepper. Grill, turning, until tender and lighly charred, 3 to 4 minutes.
Above recipes make 4 skewers.
Berry Hobo Pack
Cut one 12-by-16 inch rectangle each of foil and parchment paper. Arrange 3/4 cup fresh berries in the center of parchment paper and sprinkle with 1/4 tsp raw sugar. Crumple up in foil and cook, covered, on grill grates or coals, 5 to 7 minutes, until berries begin to burst. Top with granola.
May be served along with fixings like chopped dark chocolate, unsweetened coconut flakes, and frozen yogurt.
Per serving without fixings: 45 cals; 0g fat (0g sat fat); 1g protein; 0g fiber
Grilled Stone Fruit
Heat grill to medium-high. Drizzle 2 lb assorted plums, peaches, and nectarines (halved and pitted) with olive oil and grill, cut sides down, until juicy and charred, 2 to 4 minutes. Remove with a metal spatula and serve with a dollop of Greek yogurt.
Per serving: 80 cals; 1g fat (0g sat fat); 1g protein; 2g fiber