Please a crowd with these 3 delicious easy grilled appetizer recipes.

Firing up the grill is a spring and summer season prerogative. The best part about rolling out the grill is that it is never a singular affair – it’s a family, friends, and overall party-worthy occasion. But don’t just assume grilling is reserved to hefty slabs of meat – it is actually a great tool to prepping delicious appetizers that can make the rounds at your next cookout. The following 3 grilled appetizer recipes are easy to prep, even easier to cook, and a delight to the senses. Enjoy!

Note: most of these appetizer recipes can turn vegetarian or vegan with a simple modification, which is mentioned in their descriptions.

3 Easy Grilled Appetizer Recipes

1. Prosciutto Wrapped Asparagus

Makes 10 wraps

Ingredients

• 20 asparagus spears
• 10 slices prosciutto
• Olive oil
• Salt and pepper to taste
• The juice of 1 lemon

Directions

Snap off the rough end of the asparagus spears where they naturally break when bent. Hold two asparagus spears side by side and wrap one slice of prosciutto around them, tying them together. Set aside on a plate. Repeat with the remaining spears. Gently brush the asparagus with olive oil and season with salt and pepper.

Grill the asparagus over direct medium heat for about 3-4 minutes on each side. Remove from the grill and squirt each with lemon juice.

Note: To make this recipe vegan, replace the prosciutto with thin slices of eggplant.

2. Grilled Tomato Crostini

Serves 8-12

Ingredients

• 1 baguette
• 1 garlic clove, halved
• Large assortment of red and yellow tomatoes
• Salt and pepper to taste
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• Handful of fresh basil, finely chopped

Directions

Cut the tomatoes in half and thread onto skewers, alternating colors. Brush with olive oil and season with salt and pepper. Grill them over medium heat (350 degrees Fahrenheit) with the lid closed for about 10 minutes, flipping them often.

While the tomatoes cook, slice the baguette into 8-10 thick pieces. Grill both sides of each slice for about one minute, or until charred. Remove from the grill and rub one side of each slice with the halved garlic clove. Once the tomatoes are ready, slide them off their skewers and onto the bread slices.

In a small bowl, whisk together the olive oil and vinegar and then pour the mixture evenly atop each crostini. Garnish with fresh basil. Serve!

Optional: top each crostini with grated parmesan for added depth.

3. Grilled Pepper Poppers

Makes 8 stuffed peppers

Ingredients

• 8 jalapenos, halved and seeded
• 12 ounces cream cheese
• 8 ounces soft goat cheese
• 8 ounces shredded white cheddar
• 6 ears corn, shucked, grilled and kernels removed
• 4 green onions, grilled and chopped
• 1 teaspoon chili powder
• Salt and pepper to taste

Directions

In a bowl, mix together the cream cheese, goat cheese, white cheddar, corn, green onions, chili powder, salt, and pepper.

Fill each jalapeno evenly with the creamy stuffing and place them, filling side up, on the grill over medium heat. Cook for about 6 minutes, or until the jalapeno is tender the filling is juicy!

Serve with a seasoning of chili powder and salt and pepper.

Note: For a vegan version of this appetizer, replace the cheese components with 3 cups of pureed white beans.

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Grilling Veggies, Prosciutto Wraps, Homemade Bruschetta, Stuffed Jalapeno Images from Shutterstock

The post 3 Easy Grilled Appetizer Recipes for Your Next Cookout appeared first on EcoSalon.

To-do list: shop, prep, make easy appetizers, think now about what to do with leftovers.

Your guest list is done, the menu is planned – now the fun part begins. Whether it’s vegan tofurky, a traditional elaborate menu, or the potluck path, here are some tips and ideas for making the day as easy on the host as possible.

How to shop:

There is nothing more frustrating than pushing through crowds of shoppers while you crisscross the store. You want to hit each aisle precisely one time. Here’s how:

•  Now is not the time to shop in an unfamiliar store—plan to go where you know.
• Write your list according to the grocery store layout putting all dairy items together, all produce items together, and so on.
• Make two shopping trips, if possible. Visit the store early in the morning or late at night as early in the week as possible for the non-perishable goods, and then swoop in at the last minute for the turkey and salad fixin’s the day before Thanksgiving. Bike if you can or bring a friend to circle the parking lot if parking is an issue.

 What to make now:

You want to prep as much ahead as possible so that your day of cooking is as relaxing and easy as possible

• Cranberry sauce, salad dressing, and homemade broth can all be made up to five days in advance.
• Make the pie crust ahead and the filling too and put them together the morning of Thanksgiving.
• Cut the bread in cubes for the stuffing and leave out to dry two days ahead. If making cornbread stuffing, bake the cornbread ahead of time.
• The day before: prep the celery, onions, herbs, and other aromatics for the stuffing, make herbed butter to baste the turkey, make soup (if serving), wash and prep the vegetables and salad greens.

Restorative snacks for the cook:

Here are a few ideas to help you stay light on your feet, but energized:

• A hard boiled egg and avocado on toast
• Apples and nut butter
• A handful of dried fruit
• A bowl of yogurt and fruit
• A pile of lettuce tossed with some canned salmon or sustainable tuna and a simple vinaigrette

Simple Appetizers:

Thanksgiving is not the time to roll out the fried chips and cheese platters. Light, healthy, palate awakening appetizers are key in advance of this decadent meal:

• A selection of interesting artisanal pickles
• Radishes and salt
• Olives and a few spiced nuts
• A yogurt based vegetable dip with vegetable sticks
• Ceviche

Wine Pairings:

Turkey pairs well with red, white, or bubbly. But big fruit and alcohol bombs won’t do, so drink what you like best, making sure to choose lighter, food friendly varietals with plenty of acid to cut the heaviness of the meal.

• Reds: California Pinot Noir, Beaujolais Nouveau, Dolcetto, Montepulciano
• Whites: Sauvignon Blanc, Pinot Blanc, Arneis, Verdicchio, Muscadet
• Roses and sparkling wines—light, not too fruity, or sweet is the way to go

Non-Alcoholic Drinks:

Provide plenty of refreshing, non-alcoholic drinks to keep guests hydrated and sober enough to drive home.

• Pear spritzers (sub bubbly water for Prosecco), pomegranate spritzers with pomegranate juice and bubbly water.
• Hibiscus iced tea
• Apple Ginger Sparklers

 What to do with leftovers:

Once you’ve had your fill of turkey and cranberry sauce sandwiches, what to do? Don’t waste food! Here are some unusual ideas to make sure you eat it all up:

• Turkey tortilla soup
• Vietnamese Turkey salad, or simply mix cubed turkey with mayo, halved grapes, poppy seeds, celery, and salt and pepper for an all-American version for sandwiches.
• Turkey enchiladas
• Turkey Gumbo or follow your favorite chili recipe, leaving the ground meat out and add shredded turkey just before you serve it.
• Mashed potato cakes

Images: Vanessa Barrington, davidmarcel, shankbone, derek gavey

The post Last Minute Ideas for a Seamless Thanksgiving Day appeared first on EcoSalon.