Celebrate Labor Day and the end of summer with these healthy grilling recipes from Cancer Treatment Centers of America! Watch the video in the player above as Executive Chef Kenny Wagoner demonstrates how to grill portabella pizza, fish and vegetables and grilled fruit kebabs dipped in dark chocolate!
Grilled Portabella Mushroom Pizza
. 1 portabella mushroom
. 2 tbsp. marinara sauce
. 4 slices of pepperoni
. 1 tbsp. red onion, chopped
. 1 tbsp. yellow pepper, diced
. 1 tbsp. sliced mushrooms
. 1 tbsp. tomato, diced
. 1 tbsp. mozzarella cheese
. 1 oz. Parmesan cheese, grated
. 1 tbsp. fresh basil, cut into strips
Grill the mushroom on high heat for 3-4 minutes or until soft. Layer toppings on mushroom. Move mushroom to cooler side of the grill and close the top for 1-2 minutes to melt the cheese.
Grilled Fish Kebabs with Sun-Dried Tomato Vinaigrette
. 1lb Grouper, cubed
. 1lb Red pepper, cubed
. 1lb Yellow pepper, cubed
. 1lb Portabella mushroom, cubed
. 1lb Jumbo shrimp, Peeled and deveined
Divide the kebab ingredients onto wooden skewers that have been soaked in water, or metal skewers. Brush lightly with the vinaigrette and place on the grill. Cook four minutes a side and then place onto the cooler part of the grill to finish. Serves 4.
Sun-Dried Tomato Vinaigrette
. 2 sun-dried tomato halves
. 1 1/2 tablespoons rice wine vinegar
. 1 1/2 tablespoons white-wine vinegar
. 1/2 garlic clove, minced
. 1 tablespoon shallots, minced
. 1/3 cup olive oil
. 1 tablespoon minced fresh basil leaves
. Salt and pepper to taste
Place all the ingredients with the exception of the oil into blender. Slowly add oil and until well emulsified.
this segment is sponsored by Cancer Treatment Centers of America