This is a good recipe when you’re pressed for time. The beef doesn’t need to marinate very long before grilling, and the accompanying vegetable relish is easy to stir up with just a few ingredients. It makes a delicious meal.
These tender kabobs are full of savory rosemary flavor, yet they're low in fat and sodium. I found the original recipe in a magazine, then adjusted it to suit our tastes.
Byron, New York
Cleanup is a breeze with Margaret Wilson's simple seafood supper. Each meal-in-one packet contains zucchini, red pepper and a flaky full-flavored fish fillet. "It cooks in no time and is just as delicious with flounder or sole," writes the Hemet, California cook.
Add an unexpected taste to grilled vegetables with a glaze made with balsamic vinegar, fresh herbs and some honey and brown sugar. The fabulous veggies are paired with barley to make a healthy and deletable side.—Carly Curtin, Ellicott City, Maryland
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey
"This side dish is so simple and quick that I had to share it," notes Karen Anderson of Fair Oaks, California. "Grilling the veggies in a foil packet means one less dish to wash, but I often stir-fry the mixture on the stove instead."