Balsamic Portobello Burgers with Bell Pepper and Goat Cheese

With the weather getting warmer, I though I would share some of our most favorite grilling recipes. Enjoy!

INGREDIENTS

Serves 4.

• 1/4 cup olive oil, plus more for grates
• 1/4 cup balsamic vinegar
• 3 garlic cloves, minced
• Coarse salt and ground pepper
• 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
• 4-8 (depending on size) portobello mushrooms (about 1 pound total), stems removed
• 4 whole wheat hamburger buns
• 5 ounces fresh goat cheese
• 4 lettuce leaves

DIRECTIONS

1. In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
2. Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
3. Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Grilled Chicken Stuffed with Basil and Tomato

Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning. Butterflying the chicken -- splitting each piece in half and fanning it open like a book -- creates two layers. They make tasty "sandwiches" with tomato and basil.

INGREDIENTS

Serves 4.

• 4 boneless, skinless chicken breast halves (about 6 ounces each)
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 2 garlic cloves minced
• 1 tablespoon extra-virgin olive oil
• FOR THE STUFFING
• 12 fresh basil leaves, plus more for garnish
• 2 beefsteak tomatoes, cut into 1/4-inch-thick slices

DIRECTIONS

1. Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
2. Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
3. Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Grilled Orange Sesame Chicken and Vegetables

INGREDIENTS

Serves 6.

• 3 oranges
• Juice of 1 lemon
• 1 tablespoon white-wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons Dijon mustard
• 2 tablespoons toasted sesame oil
• 3 whole boneless, skinless chicken breasts, cut in half
• 2 pounds (2 bunches) asparagus, trimmed
• 6 small (1 3/4 to 2 pound) zucchini, cut on the diagonal 1/4-inch thick
• 1 teaspoon extra-virgin olive oil
• 1 1/2 teaspoons salt
• 2 teaspoons toasted sesame seeds

DIRECTIONS

1. Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
2. Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
3. Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.