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Serves 4; 1 sandwich per serving Spray the grill rack with vegetable oil spray. Preheat the grill on medium. With the motor running, drop the garlic through the feed tube of a food processor. Process until the garlic is minced. Add the cilantro and walnuts. Process until finely chopped. Add the oil. Process to a paste consistency. Sprinkle the salt and cayenne over the chicken. Cut the bell peppers in half lengthwise. Discard the stems and seeds. Cut the zucchini lengthwise into ¼-inch slices. Lightly spray the chicken, bell peppers, zucchini, and bread with vegetable oil spray. 
Put the chicken, bell peppers, and zucchini on the grill. Grill, covered, for 5 minutes. Turn the pieces over. Spread evenly with the cilantro mixture. Place the bread around the edges of the grill. Grill, covered, for 3 minutes. Turn the bread over. Grill, covered, for 3 to 4 minutes, or until the chicken is no longer pink in the center, the vegetables are tender, and the bread is lightly toasted. Remove everything from the grill. Spread the mayonnaise over the bread and assemble the sandwiches. Serve warm or at room temperature.
From: American Heart Association One Dish Meals, 2003. 
Go to top of this page. Mixed Kebabs
Serves 4; 3 ounces per serving Rinse shrimp and chicken and pat dry with paper towels. Cut chicken into ¾-inch cubes. Cut beef into 1-inch cubes. In a large airtight plastic bag, combine ingredients for your choice of one marinade. Add shrimp, chicken, and beef; seal and turn to coat. Marinate for 5 to 10 minutes at room temperature. Meanwhile, preheat grill. Remove shrimp, chicken, and beef from marinade; discard marinade. Thread kebab ingredients alternately on four 10-inch metal skewers, or thread chicken on one skewer, beef on one skewer, and shrimp on two skewers. Grill kebabs over medium-high heat for 3 to 4 minutes per side, or until shrimp turns pink and is cooked through, chicken is no longer pink in center, and beef is done to your liking. COOK'S TIP: If you want your steak cubes well done, use 3/4-inch cubes. The 1-inch size will give you medium-well in this recipe.
From: American Heart Association Meals in Minutes Cookbook, 2000. Go to top of this page. Grilled FruitSelect firm fruit from the following suggested list:
Prepare the fruit by cutting in half and removing seeds or pits, if applicable. Leave pineapples and bananas in their skins. It's advisable to leave the peel or skin on in most cases to help the fruit hold its shape during grilling. Coat the fruit with an oil spray or lightly baste with melted margarine to keep from sticking during cooking. Heat the fruit on the grill but do not overcook. Since fruit is naturally sweet, it's not necessary to add other sweeteners. However, if you wish to add other flavors, consult your favorite recipe book for suggestions of marinades or experiment on your own. For example, try adding cinnamon to the basting margarine. It's a simple way to give the fruit a little kick. From: Shirley Perryman, Extension Specialist, Department of Food Science & Human Nutrition, Colorado State University. Grilled Vegetable Quesadillas
Serves 4. Preheat the grill on medium-high. Lightly spray the grill rack with vegetable oil spray. Lightly spray all surface areas of the corn, bell pepper, squash, and onion with vegetable oil spray. Grill the corn on all sides for 2 minutes per side. Grill the bell pepper, squash, and onion for 1 to 2 minutes. Transfer the vegetables to a cutting board. Let cool for 10 minutes. Dice the cooled bell pepper, squash, and onion. Transfer to a medium bowl. Using a sharp knife, slice the corn kernels off the cob. Stir the corn, cheese, tomato, lime juice, chili powder, and pepper into the vegetable mixture. Put the chicken, bell peppers, and zucchini on the grill. Grill, covered, for 5 minutes. Turn the pieces over. Spread evenly with the cilantro mixture. Place the bread around the edges of the grill. Grill, covered, for 3 minutes. Turn the bread over. Grill, covered, for 3 to 4 minutes, or until the chicken is no longer pink in the center, the vegetables are tender, and the bread is lightly toasted. Remove everything from the grill. Heat a nonstick griddle or cast-iron skillet over medium heat. Lightly spray one side of a tortilla with vegetable oil spray. Put the tortilla on the griddle with sprayed side down. Spread a heaping 1/3 cup of the vegetable-cheese mixture on half of the tortilla. Fold the other half of the tortilla over the filling. Cook for 1 to 2 minutes on each side, or until the tortilla is golden-brown and the cheese has melted. Transfer to cutting board and keep warm. Repeat with the remaining tortillas and filling. To serve, cut the quesadillas in half and place on a platter. Top each quesadilla with 1 tablespoon each of salsa and sour cream.
From American Heart Association Low-Fat, Low-Cholesterol Cookbook, 2004. Grilled Vegetable Medley with Balsamic Dressing
Serves 16. Lightly spray the grill rack with vegetable oil spray. Preheat the grill on medium-high. Lightly spray both sides of the eggplant, bell pepper, yellow squash, zucchini, onion, and mushroom slices with vegetable oil spray. Grill the vegetables for 3 to 4 minutes on each side, or until browned. Meanwhile, in a large bowl, whisk together the dressing ingredients. Add the grilled vegetables and stir to coat. Serve warm or chilled.
From The New American Heart Association Cookbook, 7th ed., 2004. Go to Table of Contents for this issue Go to top of this page.
Updated Tuesday, September 25, 2007.
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