June Recipes 2023

1-Grilled Vegetables

3 red bell peppers, seeded and halved

3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles

3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

12 cremini mushrooms

1 bunch (1-pound) asparagus, trimmed

12 green onions, roots cut off

1/4 cup plus 2 tablespoons olive oil

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

2 garlic cloves, minced

1 teaspoon chopped fresh Italian parsley leaves

1 teaspoon chopped fresh basil leaves

1/2 teaspoon finely chopped fresh rosemary leaves

  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

  • Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

2-Grilled Peaches

1 stick unsalted butter, at room temperature

1 teaspoon cinnamon sugar

2 tablespoons granulated sugar

Pinch salt

4 ripe peaches, halved and pitted

Canola oil

Mint leaves, for garnish

  • In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.

  • Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

3- BBQ Ribs


  • 2 racks pork baby back ribs

  • 4 tbsp Dijon mustard

BBQ Dry Rub

  • 1 tsp onion powder

  • 1 ½ tsp garlic pepper optional

  • 1 ½ tsp lemon pepper

  • 1 ½ tsp smoked paprika

  • 2 tsp ground black pepper

  • 2 tsp seasoning salt

  • ¼ tsp cayenne pepper

  • ¼ tsp cumin

  • ¼ tsp thyme

  • ½ cup packed brown sugar

  • ½ tsp garlic powder

  • ½ tsp grated orange rind


  1. Cover the ribs in a light coat of mustard. You can either cover all sides, or simply just the top meat side.

  2. Combine the rub ingredients in a small bowl. Sprinkle half a cup of the rub evenly over the ribs. Use your hands to rub the mix into the mustard. Wrap the ribs in aluminum foil and place in the refrigerator either overnight, or a couple of hours before cooking.

  3. Heat up your charcoal grill with the coals all at one end (otherwise known as 2-zone cooking, or indirect grilling). Aim to heat up your grill's ambient temperature to 225°F.

  4. Place the ribs (still in aluminum foil) on the grill side without hot coals underneath it. Cover the grill and leave the ribs to cook for 90 minutes.

  5. Remove the ribs from he grill and unwrap the foil. Apply the remaining rub mixture, and transfer the ribs back to the grill (don't re-wrap the ribs), over indirect heat again. Cover the grill and cook for 10 further minutes, turn the ribs over and then cook for 10 minutes more.

  6. Remove from grill, wrap in aluminum foil and leave to rest for 10-20 minutes.

  7. Unwrap foil and serve ribs with your choice of BBQ sauce and sides.

4- BBQ Grilled Shrimp Skewers

This grilled shrimp recipe is the perfect appetizer to kick start your barbecue. Spicy and sweet, it'll have your guests coming back for more every time!



 DietGluten Free

 Prep Time10 minutes

 Cook Time5 minutes

 Marinating time1 hour

 Total Time1 hour 15 minutes




  • Blender

  • Wood/Metal Skewers


  • 2 lbs shrimp peeled and deveined

  • 4 oz red chilies

  • 6 cloves garlic

  • 2 tbsp white vinegar

  • 3 tbsp olive oil

For the rub:

  • 1 tbsp smoked paprika

  • 1 tbsp garlic powder

  • ½ tbsp ground black pepper

  • 2 tbsp brown sugar

  • 1 tbsp kosher salt


  1. Combine all rub ingredients thoroughly in a small bowl. Once combined, set to one side.

  2. Place all other ingredients except the shrimp in a blender or food processor. Pulse several times until you achieve a textured paste.

  3. Put the shrimp in a large bowl and add the chili-garlic paste. Cover with film and transfer to refrigerator. Allow to marinate for at least an hour prior to grilling.

  4. Heat up grill to 450°F/230°C.

  5. While grill heats up, remove shrimp from refrigerator and assemble onto skewers.

  6. Apply generous amount of paprika rub across all surfaces of the shrimp skewers. Transfer to grill and cook shrimp for 2-3 minutes on each side, or until shrimp is firm to touch and pink in color.


5- Grilled Tuna Steak

Grilled tuna steaks cooked over high heat for a delicious sear. Coated in a beautiful lemon and honey marinade, this grilled fish recipe is loaded with flavor.

 CourseMain Course


 DietGluten Free

 Prep Time20 minutes

 Cook Time5 minutes

 Total Time25 minutes



  • 4 ahi tuna steaks thawed

  • 2 tsp canola oil


  • ½ cup butter

  • ¼ cup soy sauce

  • ¼ cup orange juice no pulp

  • ½ tbsp lemon juice

  • 1 garlic clove minced

  • ¼ cup chopped green onion

  • 1 tbsp chopped fresh parsley

  • 1 tbsp Italian seasoning

  • 1 tsp freshly ground black pepper

  • 1 tsp honey


  1. In a small saucepan, gently heat the butter over medium-low heat. Add the remainder of the marinade ingredients and combine. Remove from heat and allow to cool completely.

  2. Rinse and pat dry the tuna steaks with paper towels. Add the steaks to a large bowl. Cover with the marinade and place in refrigerator. Leave to marinate for 20-30 minutes.

  3. Lightly coat grill grates with canola oil. Fire up your grill to high, about 500°F (260°C)

  4. Remove tuna from marinade and place on grill grates. Grill for 2 minutes on each side for pink in the middle, or 3 minutes per side for tuna that falls apart on your fork. Important: Ensure the tuna’s internal temperature is at least 130°F (55°C) before serving.

  5. Remove from grill. Slice and serve immediately.

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