ABC's The Chew has done it again! In the video above, chef Daphne Oz shows the audience how to jazz up a summer salad with grilling veggies and making simple dressings. Her co-hosts Mario, Clinton and Michael help her with the steps. It's as easy as grilling radicchio and topping it with grilled corn, asparagus, parsley, cheese, lemon juice and candied walnuts. The best part? It comes in at under 240 calories but tastes like a million bucks! Tune in to see the hilarity ensue between the chefs while Daphne builds her fav. summer meal.
After taking a peak at Dapne's recipe, check out some of our ideas to make grilling less expensive. These meal ideas are easy on the wallet without sacrificing an ounce of flavor.
- Pizza. The dough gets wonderfully crispy, and topping options are limitless. A particularly inexpensive yet impressive option is the grilled pizza Margherita recipe below.
- Veggie burgers. Swap ground beef for affordable beans and vegetables. Try a black bean burger or easy grilled eggplant burgers.
- Grilled cheese. Grill your grilled cheese! Even if you spring for a pricey cheese, you won't need much to make a big impression. For ideas, take a look at 12 creative grilled-cheese sandwich recipes.
- Tacos. These are a great way to stretch your meat dollar, plus you can have a lot of fun with a variety of toppings to mix and match. Grilled steak tacos (recipe below) get intensity from a zesty marinade.
- Kabobs. These are another option for making meat go further, plus they are easy to serve and cook quickly. Give the colorful chicken and summer vegetable kabob recipe below a whirl for effortless entertaining.
Grilled pizza Margherita
What goes better with salad than pizza? After making Daphne's radicchio salad, pair it with this warm, cheesy meal.
- 1 envelope active dry yeast
- 1 teaspoon sugar
- 2 tablespoons olive oil, divided use, plus more for grilling
- 1 cup warm water
- 2-1/2 cups all-purpose flour, plus more for kneading
- Corn meal, for rolling the dough
- 3/4 cup pizza sauce
- 8 ounces fresh mozzarella, cut into 1/4-inch slices
- 1/4 cup loosely packed basil, julienned
- Add the yeast, sugar and olive oil to a large bowl. Stir in the warm water and wait 5 minutes. Stir in the flour with a wooden spoon, and once the dough is too stiff to stir, pull the dough together with your hands. Move the dough to a lightly floured surface and knead until it is smooth and elastic but still slightly tacky — this should take 5–10 minutes. Move the dough to a large, lightly oiled bowl, cover with a clean kitchen towel and set in a draft-free place to rise for 1-1/2 hours.
- Preheat the grill to high. Place the pizza dough on a surface lightly sprinkled with corn meal and sprinkle corn meal on top. Roll out the dough to 1/4-inch thickness. Lightly oil the top of the dough and place it oiled side down on the grill. Cook for 5 minutes and then move the dough to a pizza peel or large plate.
- Oil the uncooked side and flip the crust over to add the toppings. Spread the pizza sauce evenly over the dough and top it with the mozzarella. Return the pizza to the grill and cook it another 5–10 minutes, or until the bottom of the pizza is browned and the cheese is melted. Sprinkle with basil and serve.
Grilled steak tacos
Want another way to add veggies to a meal besides a salad? Top your grilled steak tacos with tomato, onion and avocado! Yum.
- 1-1/2 pounds flank steak
- 1/4 cup safflower oil or other neutral oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, finely chopped
- 2 avocados, pitted and diced
- 1/4 red onion, very thinly sliced
- 1/2 cup cherry tomatoes, halved
- Corn tortillas
- Sour cream
- Add the steak, oil, soy sauce, vinegar and garlic to a gallon-sized zip-top bag and shake to combine. Refrigerate 2 hours or overnight, flipping the bag about halfway through.
- Preheat the grill to high. Remove the steak from the marinade and cook until medium-rare, about 7–9 minutes on each side.
- Let the steak rest at least 5 minutes. Then thinly slice the meat against the grain. Serve it over corn tortillas with avocado, red onion, cherry tomatoes and sour cream.
Chicken and summer vegetable kabobs
Another meal that would pair well with Daphne's salad recipe are summer kabobs. The best part is that the skewer helps keep the ingredients together so you can grill this and the radicchio at the same time.
- 2 chicken breasts, chopped into 1-inch cubes
- 3 bell peppers, chopped into 1-inch pieces
- 1/2 red onion, chopped into 1-inch pieces
- 20 cherry or grape tomatoes
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- Place all ingredients into a gallon-size zip-top bag and shake to combine. Refrigerate 2 hours or overnight, flipping halfway through.
- Preheat the grill to high. Thread the chicken, peppers, onion pieces and tomatoes onto skewers. Grill until the chicken is cooked through and the vegetables are tender-crisp, about 10 minutes, turning halfway through cooking.
Want to add a little green to your BBQ? Take Daphne's grilled radicchio recipe to your next block party and wow everyone with your fabulous The Chew creation. Tune in for more recipes from ABC's The Chew at 1e|12p|c.
More grilled meals
Grilled skirt steak with avocado corn salad
Roasted corn with sour cream, chili and cheese
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