Grilling season is upon us! Whether you are looking for a lighter dish or keeping to a vegetarian diet, Jessica Hicks, Registered Dietitian at NorthShore, shares her personal favorite recipes that are sure to be a hit at the next grill out. Full of nutrients and flavors, these vegetable-packed dishes are easy to prep.

Potato Salad

Ingredients:

• 2 cups cubed potatoes (fingerling, red or Yukon gold)
• 1 cup cherry tomatoes, halved
• 1 cup green beans, trimmed raw or blanched
• 1 large handful spinach, cut in slivers/ribbons
• ¼ cup chopped parsley, flat leaf

Dressing Ingredients:

• 3 tbsp white wine vinegar
• 2 tbsp lemon juice
• 2 tbsp Dijon mustard
• 2 tbsp oil
• 2-3 fresh dill springs, chopped

Directions:

1. Boil potatoes until tender and can be punctured with a fork.
2. Mix all the ingredients together.
3. Whisk the dressing ingredients together.
4. Pour the dressing over the veggies. Mix to combine.*
5. Enjoy!

*If the potatoes are still warm, that is just fine!

Grilled Portobello Mushroom Caps

Ingredients:

• 2 large portobello mushroom caps
• 3-4 mini bell peppers, diced
• 2 tbsp red onion, diced
• Pinch of fresh thyme and rosemary

Dressing Ingredients:

• 1 tbsp avocado oil (or other high heat oil)
• ½ tsp amino acids or low sodium soy sauce
• ½ tsp balsamic vinegar
• 1 garlic clove, crushed/pressed or chopped
• Dash of pepper

Directions:

1. Whisk the ingredients for the dressing together and set aside.
2. Brush the mushroom caps and spoon out the stem and gills carefully.
3. Brush the tops of the mushrooms with the dressing and place upside down on a plate.
4. Mix the onions, peppers and fresh herbs with the remainder of the dressing and spoon the mixture in the mushroom caps.
5. Grill for 12 minutes.

Enjoy!