Zehrs

Double-skewering the shrimp is a bit finicky, but it helps ensure the shrimp do not fall through the grates of the barbecue grill. Place a strip of foil under both ends of skewers so exposed bits do not burn.

Smoky baba ghanouj complements the smoky flavours of charred vegetables in this delicious naan wrap. If you have a gas barbecue you can enjoy this year-round.

Portobello caps have a wonderfully meaty texture when grilled, making this a wonderful main course alternative if you’re trying to eat meatless occasionally. If you have extra time, let the caps marinate in the vinegar a while before grilling; if you’re pressed for time, you can grill them right away.

Pork and pineapple are a match made in heaven. You can buy peeled cored pineapple in the produce department. Cut the baby bok choy in half lengthwise to make it easier to grill; swishing it around in a bowl of cold water gets out any grit between the layers.

Quinoa is the it grain! Higher in protein and lower in carbohydrates than other grains, it is a nutritious addition to your diet. In this restaurant-worthy barbecued salad, it’s paired with grilled beef and veggies.

Our twist on a croque madame, this grilled turkey and cheese sandwich has apple for added crunch. Add a crisp green salad to round out the meal.

Barbecue kebabs for dessert? Why not! Substitute low fat sour cream if you prefer.

Arugula and prosciutto are a winning combination. Instead of a main course, this would make an amazing finger food to serve at a backyard party- cut each pizza into narrow fingers and grill up more to order!

Korean style ribs are cut across the bone into thin strips, which lets marinades and sauces penetrate the meat better.

Show your true colours with this patriotic pizza.