As much as we love summer, when the mercury rises it can be tough to motivate ourselves to do much more than sit around and fan ourselves with a mojito in hand, let alone cook a nutritious dinner. 

But no matter how hot it gets, what we eat is important. So how can you keep fuelling your body while avoiding hours bent over the stove?

We’ve got good news for you: the search is over. To celebrate the sunny weather, we’ve collated three nutritionist-approved BBQ recipes to whip up quicker than you can say pass the tongs. Keep reading to check out all the grilled deliciousness. 

Fergus Smithers, chef and head of food at plant-based subscription service Grubby, says a summer BBQ is a perfect time to try out some delicious veggie dishes.

“Cooking over hot coals or flames adds wonderful smoky flavours to vegetables,” he explains. “Try cooking brassicas like cauliflower or broccoli with a classic combination of good quality olive oil, salt and pepper to enhance the flavours. Adding something acidic, like lemon juice, can elevate the taste to a whole new level.”

This recipe combines delicious sweetcorn with acidic lime juice and sweet fresh tomatoes, while the vegan feta (or feel free to sub a classic dairy version, if you’re not vegan) provides a tasty hit of protein. You could also try sprinkling some toasted seeds over the top for crunch and to up your plant points.

Ingredients

2 whole corn cobs

Handful of chopped fresh tomatoes

1 red onion, sliced

1 lime, juiced

Half a block vegan feta, crumbled

Method

1. Char the whole corn cobs on the BBQ. 
2. Combine the charred corn with chopped fresh tomatoes, red onions, lime juice, and a hint of grilled corn shavings for a vibrant refreshing salsa. 
3. Top with crumbled vegan feta, if liked, and/or toasted seeds. 
4. Makes the perfect main meal or a delicious side dish. 

“Super simple, this delicious barbecue dish is packed with nutrients,” enthuses nutritionist Aneequa Godart. “It provides lean protein in the chicken, fibre-rich vegetables, a range of vitamins including A and C which are great for skin health, antioxidants including beta-carotene for eye health thanks to the colourful peppers, and a burst of zesty flavours.”

Ingredients 

2 boneless, skinless chicken breasts, cut into chunks

1 red pepper, cut into chunks

1 green pepper, cut into chunks

1 yellow pepper, cut into chunks

1 red onion, cut into chunks

Juice of 1 lime

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

Skewers, soaked in water if using wooden skewers

Method 

1. In a bowl, combine the lime juice, cumin, paprika, garlic powder, salt, and pepper to create the marinade.
2. Add the chicken chunks to the marinade and toss to coat. Ideally let it marinate for at least 30 minutes or up to overnight in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken, peppers, and onions onto skewers, alternating between them.
5. Place the skewers on barbecue grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.
6. Remove from the grill and let them rest for a few minutes before serving.
7. Serve the grilled chicken fajita skewers with your favourite sides, such as whole grain tortillas, salsa, guacamole, or a fresh salad.

“This delicious and simple bowl is perfect for lazy summer evenings,” says nutritionist Samantha Gold. “Any leftovers can be refrigerated in an airtight container for up to three days, so it’s great for meal prepping too.”

Ingredients

150g tofu, cubed

100g barbecue sauce

2 medium red peppers, sliced

2 courgettes, sliced

2 tbsps extra virgin olive oil 

Sea salt and black pepper, to taste

180g quinoa, uncooked

400ml water

150g pineapple, sliced

75g coriander, finely chopped

Method

1. Combine the tofu and barbecue sauce and marinate for 10 to 15 minutes on skewers. 
2. Warm the BBQ to medium heat.
3. Toss the peppers and courgette with half of the olive oil. Lay in a single layer on the grill and sprinkle with salt and pepper. Roast for around 20 minutes.
4. Combine the quinoa and water together in a saucepan. Bring to a boil over a high heat, then reduce to a simmer. Cover and let simmer for 12 to 15 minutes, or until all water is absorbed. Remove lid and fluff with a fork. Set aside.
5. While the veggies roast and quinoa cooks, cook the tofu and BBQ sauce, turning often.
6. Divide quinoa into bowls and top with the BBQ vegetables, pineapple, tofu and coriander. Enjoy! 

Images: Getty