Let's grill some veggies--Zucchini with Parmesan

Heat grill to medium-high.​​  Stir 2 Tbsp. each olive oil and lemon juice with 2 garlic cloves (minced) and 1/2 tsp. paprika (smoked or regular).  Halve 4 zucchini lengthwise; sprinkle cut sides with 1/2 tsp. coarse salt, and season with pepper.  Brush both sides with some of the oil mixture.  Grill, cut sides down, until browned, 2 to 3 minutes.  Flip, and sprinkle with 1/3 cup grated Parmesan cheese.  Cover and cook until bottoms are browned and cheese has melted, 2 to 3 minutes more.  Garnish with 1/4 cup shredded basil and more Parmesan ( this is optional).

Servings: 4
Calories per serving:  131




                                    Tomatoes with Yogurt and Mint
Heat grill to medium-high with a grill basket on grates.  Toss 2 pints grape or cherry tomatoes with 1 Tbsp. olive oil, and transfer to grill basket.  Grill until beginning to char, 4 to 5 minutes.  Shake basket, and continue to cook until tomatoes soften and are starting to split, 3 to 4 minutes more.  Spread 1 cup plain 2% Greek yogurt on bottom of a serving platter and tumble tomatoes on top,  Sprinkle with 1/8 tsp. coarse salt, season with pepper, and garnish with 1 Tbsp. whole or torn mint.  Drizzle with 2 tsp. more olive oil.

Servings:  4
Calories per serving:  116




                                          Green Beans with  Sesame
Heat grill to medium-high with a grill basket on grates.  Toss 12 oz. green beans (trimmed) with 2 tsp. vegetable oil.  Slide green beans into grill basket, and cook, tossing occasionally, until lightly charred and crisp-tender, 6 to 8 minutes.  Remove from grill, and toss with 1 Tbsp. toasted sesame oil and 1/2 tsp. coarse salt.  Sprinkle with 2 tsp. sesame seeds (toasted).

Servings:  4
​Calories per serving:  84