50+ Deliciously Easy Easter BBQ Recipes for Every Taste

Easter is the perfect time to gather friends and family for a celebration filled with delicious food, and there’s no better way to enjoy the season than by firing up the grill.

Whether you’re hosting an intimate gathering or a large outdoor party, Easter BBQ recipes bring together vibrant flavors, seasonal ingredients, and the joy of cooking outdoors.

From tender grilled meats to fresh vegetable sides and indulgent desserts, this collection of 50+ Easter BBQ recipes has everything you need to create a memorable meal.

Whether you’re a seasoned grill master or a beginner, these recipes will help you elevate your Easter feast and make the most of the beautiful spring weather.

50+ Deliciously Easy Easter BBQ Recipes for Every Taste

With these 50+ Easter BBQ recipes in your arsenal, you’re all set to create a holiday feast that’s as flavorful as it is festive.

Whether you’re grilling up juicy meats, preparing fresh veggie sides, or serving up decadent desserts, these recipes offer something for everyone.

Plus, the outdoor cooking experience adds an extra touch of fun and excitement to your Easter celebration.

So fire up the grill, gather your loved ones, and enjoy a holiday meal filled with good food, laughter, and memories that will last long after the last bite.

Grilled Honey-Glazed Ham Steaks

Grilled honey-glazed ham steaks are a simple yet flavorful addition to your Easter BBQ spread. With the sweetness of honey, the richness of the ham, and a touch of mustard for tang, this dish is easy to make and sure to impress your guests. The grilling process enhances the flavors and creates a beautiful caramelized crust.

Ingredients:

• 4 thick-cut ham steaks
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. Preheat your grill to medium heat.
2. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, black pepper, and smoked paprika to make the glaze.
3. Brush the ham steaks lightly with olive oil to prevent sticking.
4. Place the ham steaks on the grill and cook for about 3-4 minutes on each side, or until grill marks form.
5. During the last minute of grilling, brush each steak generously with the honey glaze.
6. Remove from the grill and allow the ham to rest for 2 minutes before serving.
7. Garnish with chopped fresh parsley for a pop of color and serve immediately.

This honey-glazed ham steak recipe is a perfect centerpiece for your Easter BBQ. The sweet and tangy glaze provides an irresistible balance of flavors, while the grill adds a smoky depth. It’s an easy and visually appealing dish that requires minimal preparation, allowing you to enjoy more time with family and friends while impressing them with your cooking skills. Whether served on its own or with side dishes like roasted vegetables or mashed potatoes, it’s sure to be a crowd-pleaser.

Grilled Vegetable Skewers with Balsamic Glaze

For a light, healthy, and colorful addition to your Easter BBQ, grilled vegetable skewers with balsamic glaze are a fantastic choice. The combination of fresh, seasonal vegetables like bell peppers, zucchini, and red onion, paired with a tangy balsamic glaze, makes for a flavorful and visually stunning dish. These skewers are not only easy to prepare but are also a great vegetarian option for your guests.

Ingredients:

• 1 zucchini, cut into thick slices
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 8-10 cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Fresh basil, for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the zucchini, bell peppers, onion, and cherry tomatoes with olive oil, salt, and pepper.
3. Thread the vegetables onto skewers, alternating colors and types of veggies for visual appeal.
4. Grill the vegetable skewers for about 5-7 minutes, turning occasionally, until tender and lightly charred.
5. While grilling, in a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 2-3 minutes, until the glaze thickens slightly.
6. Once the vegetables are grilled, remove them from the skewers and drizzle with the balsamic glaze.
7. Garnish with fresh basil leaves and serve immediately.

These grilled vegetable skewers are a great way to add vibrant colors and fresh flavors to your Easter BBQ. The slight char from the grill enhances the natural sweetness of the vegetables, while the balsamic glaze adds a sophisticated, tangy finish. This dish is not only healthy but can also accommodate a variety of dietary preferences. It’s the perfect complement to any grilled meats and a delightful way to showcase the season’s best produce.

BBQ Chicken Thighs with Lemon and Herb Marinade

BBQ chicken thighs marinated in a bright lemon and herb marinade are juicy, flavorful, and make for a fantastic Easter BBQ dish. The combination of fresh lemon juice, garlic, rosemary, and thyme creates a fragrant marinade that penetrates the chicken, making each bite succulent and tender. Grilled to perfection, these thighs will become the star of your Easter gathering.

Ingredients:

• 8 chicken thighs (bone-in, skin-on)
• Juice of 2 lemons
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a large bowl, combine the lemon juice, garlic, rosemary, thyme, olive oil, salt, and pepper.
2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
3. Preheat your grill to medium-high heat.
4. Place the chicken thighs on the grill, skin-side down, and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy.
5. Remove the chicken from the grill and let it rest for a few minutes before serving.
6. Serve with lemon wedges on the side for an extra burst of fresh flavor.

These BBQ chicken thighs with lemon and herb marinade offer a perfect balance of savory and citrusy flavors. The combination of fresh herbs and the brightness of lemon make this dish perfect for a spring celebration like Easter. The grilling process ensures the skin gets crispy while keeping the meat tender and juicy. Whether served on its own or with a side of roasted potatoes or grilled corn, this recipe guarantees that your Easter BBQ will be filled with delicious, mouth-watering aromas and flavors.

Grilled Shrimp Skewers with Garlic-Lemon Butter

Grilled shrimp skewers with garlic-lemon butter are a light and delicious seafood option for your Easter BBQ. The shrimp are marinated in a zesty garlic, lemon, and herb mixture before being grilled to perfection. Once cooked, a drizzle of homemade garlic-lemon butter enhances their flavor, creating a mouthwatering combination. This dish is simple to make and perfect for impressing your guests with minimal effort.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup unsalted butter, melted
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Let them marinate in the fridge for about 20-30 minutes.
3. Preheat your grill to medium-high heat.
4. Thread the shrimp onto skewers, about 4-5 shrimp per skewer.
5. Grill the shrimp for about 2-3 minutes per side, or until they turn pink and are cooked through.
6. In a small bowl, melt the butter and stir in the remaining garlic and parsley.
7. Once the shrimp are done, drizzle the garlic-lemon butter over them and serve immediately.

These grilled shrimp skewers are a fresh, flavorful dish that adds variety to your Easter BBQ. The garlic-lemon butter takes the shrimp to the next level, creating a rich and aromatic finish. This dish is not only quick and easy to prepare, but it’s also a great option for seafood lovers. The shrimp are juicy and tender, with the lemon and garlic brightening the overall flavor. Perfect as an appetizer or paired with a refreshing salad, these shrimp skewers will undoubtedly be a crowd favorite.

BBQ Pulled Pork Sliders

BBQ pulled pork sliders are an irresistible, crowd-pleasing dish for any Easter BBQ. The tender, slow-cooked pork is coated in a smoky and tangy barbecue sauce, making it the perfect filling for soft slider buns. These sliders are easy to make in advance and can be assembled just before serving, making them an ideal choice for entertaining guests.

Ingredients:

• 3 lb pork shoulder (or pork butt)
• 1/4 cup olive oil
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• Salt and pepper, to taste
• 2 cups BBQ sauce (store-bought or homemade)
• 12 slider buns
• Coleslaw (optional, for serving)

Instructions:

1. Preheat your grill to medium heat. Rub the pork shoulder with olive oil, smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, and pepper.
2. Sear the pork shoulder on the grill for about 5-7 minutes on each side until browned.
3. After searing, wrap the pork shoulder in foil and place it back on the grill over indirect heat. Cook for about 3-4 hours, or until the pork is tender and easily pulled apart with a fork.
4. Once the pork is cooked, remove it from the grill and let it rest for 10 minutes.
5. Use two forks to shred the pork into bite-sized pieces.
6. Toss the shredded pork with your BBQ sauce of choice.
7. Serve the pulled pork on slider buns and top with optional coleslaw for extra crunch.

BBQ pulled pork sliders are a guaranteed hit at your Easter BBQ. The slow-cooked pork becomes incredibly tender, absorbing the smoky and tangy flavors of the barbecue sauce. The sweet and savory flavors of the pork, combined with the creamy coleslaw, create a delicious balance of textures. These sliders are a fun and convenient finger food, perfect for guests to enjoy without the need for utensils. With their comforting flavors and easy preparation, they’ll make your Easter gathering even more memorable.

Grilled Pineapple with Coconut and Lime

Grilled pineapple with coconut and lime is a refreshing and tropical dessert that’s perfect for an Easter BBQ. The natural sweetness of the pineapple caramelizes on the grill, while the addition of toasted coconut and a squeeze of fresh lime juice adds an exotic flair. This simple yet elegant dessert is light, healthy, and a perfect way to end your meal on a sweet note.

Ingredients:

• 1 ripe pineapple, peeled, cored, and cut into rings
• 1/4 cup shredded coconut, toasted
• Juice of 2 limes
• 1 tbsp honey (optional)
• Fresh mint leaves, for garnish

Instructions:

1. Preheat your grill to medium heat.
2. Place the pineapple rings on the grill and cook for about 2-3 minutes on each side, or until grill marks appear and the pineapple begins to caramelize.
3. While grilling, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown.
4. Once the pineapple is grilled, remove it from the grill and drizzle with lime juice and honey, if using.
5. Sprinkle the toasted coconut over the pineapple rings and garnish with fresh mint leaves.
6. Serve immediately and enjoy the tropical flavors!

Grilled pineapple with coconut and lime is a light, tropical dessert that adds a touch of sweetness and brightness to your Easter BBQ. The caramelized pineapple has a rich, smoky flavor that pairs perfectly with the toasted coconut and tangy lime juice. It’s a refreshing, healthier option that balances out the richness of other BBQ dishes. This dessert is not only delicious but visually stunning, making it an excellent choice to wrap up your Easter meal. Plus, it’s easy to prepare and sure to be loved by guests of all ages.

Grilled Easter Leg of Lamb with Rosemary and Garlic

A beautifully grilled leg of lamb, marinated with fresh rosemary and garlic, is an elegant and flavorful centerpiece for your Easter BBQ. The marinade infuses the meat with herbaceous richness, while grilling enhances the lamb’s natural flavors. This dish is perfect for those who want a sophisticated, mouth-watering option for their Easter feast. Paired with a few simple sides, it’s a memorable meal your guests will love.

Ingredients:

• 1 boneless leg of lamb (about 4-5 lbs)
• 3 tbsp fresh rosemary, chopped
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1 tsp Dijon mustard
• 1 tsp dried oregano

Instructions:

1. In a bowl, combine the rosemary, garlic, olive oil, lemon juice, Dijon mustard, salt, pepper, and dried oregano to make the marinade.
2. Rub the marinade generously over the leg of lamb. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
3. Preheat your grill to medium-high heat.
4. Sear the leg of lamb on all sides for about 4-5 minutes, creating a nice brown crust.
5. Lower the heat and continue to grill the lamb for about 20-25 minutes per side, or until the internal temperature reaches 135°F for medium-rare (or your preferred doneness).
6. Let the lamb rest for 10 minutes before slicing.
7. Serve with a side of roasted vegetables or fresh spring greens.

Grilled leg of lamb is a luxurious and flavorful dish that takes center stage at any Easter BBQ. The herbaceous marinade imparts a rich depth of flavor, while the grilling process ensures a beautifully crisp exterior and tender interior. This dish pairs perfectly with lighter sides, making it a well-rounded option for your holiday meal. Grilled lamb brings an elegant touch to your BBQ, making it an unforgettable Easter experience for your guests.

Grilled Asparagus with Parmesan and Balsamic Drizzle

Grilled asparagus with Parmesan and balsamic drizzle is a light and elegant vegetable side that’s perfect for Easter. The asparagus is grilled to tender perfection and finished with a sprinkle of Parmesan cheese and a tangy balsamic reduction. The earthy flavor of the asparagus and the richness of the cheese are beautifully complemented by the acidity of the balsamic, creating a dish that’s both simple and sophisticated.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp balsamic vinegar
• 1 tsp honey

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper.
3. Place the asparagus on the grill and cook for about 4-5 minutes, turning occasionally, until the asparagus is tender and has grill marks.
4. While grilling, combine the balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for about 2-3 minutes until the vinegar reduces and thickens.
5. Once the asparagus is done, remove it from the grill and transfer to a platter.
6. Drizzle the balsamic reduction over the asparagus and sprinkle with freshly grated Parmesan.
7. Serve immediately as a vibrant and flavorful side dish.

Grilled asparagus with Parmesan and balsamic drizzle is a vibrant and flavorful side dish that’s perfect for your Easter BBQ. The charred, smoky flavor of the grilled asparagus pairs beautifully with the rich, salty Parmesan, and the balsamic drizzle adds a sweet and tangy contrast. This dish is easy to prepare and adds a touch of elegance to your spread. It’s a fantastic way to showcase fresh spring vegetables in a way that will delight your guests.

BBQ Stuffed Portobello Mushrooms

BBQ stuffed Portobello mushrooms are a delicious and hearty vegetarian option for your Easter BBQ. The large mushroom caps are stuffed with a flavorful mixture of cream cheese, garlic, spinach, and breadcrumbs, then grilled to perfection. The result is a savory and satisfying dish that can serve as an appetizer or side. This dish provides all the comfort and smoky flavor of BBQ with a vegetarian twist.

Ingredients:

• 6 large Portobello mushrooms, stems removed
• 4 oz cream cheese, softened
• 1 cup fresh spinach, chopped
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, mix together the cream cheese, chopped spinach, breadcrumbs, garlic, Parmesan cheese, salt, and pepper until well combined.
3. Brush the mushroom caps with olive oil and season with a pinch of salt and pepper.
4. Stuff each mushroom cap with the cream cheese mixture, pressing down gently to pack the filling.
5. Place the stuffed mushrooms on the grill and cook for about 8-10 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
6. Remove from the grill and serve immediately.

BBQ stuffed Portobello mushrooms are a flavorful and satisfying vegetarian alternative at your Easter BBQ. The combination of creamy, cheesy filling and smoky grilled mushrooms creates a comforting dish that’s full of flavor. These mushrooms are hearty enough to stand on their own but can also be paired with other grilled items for a more substantial meal. Whether you’re serving them as a side dish or a vegetarian main, they’re sure to be a hit with both vegetarians and meat-lovers alike.

Grilled BBQ Ribs with Spicy Peach Glaze

Grilled BBQ ribs with a spicy peach glaze combine the rich, smoky flavor of tender pork ribs with a sweet and spicy kick. The glaze, made from ripe peaches, chili flakes, and a touch of honey, gives the ribs a caramelized finish that’s both flavorful and slightly tangy. This recipe is perfect for adding a unique twist to your Easter BBQ while still offering the classic BBQ rib experience everyone loves.

Ingredients:

• 2 racks of baby back ribs
• Salt and pepper, to taste
• 1/2 cup peach preserves
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp chili flakes (adjust based on your heat preference)
• 1 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions:

1. Preheat your grill to medium heat.
2. Remove the silver skin from the ribs and rub both sides with salt and pepper.
3. Place the ribs on the grill over indirect heat and cook for about 2-2.5 hours, turning occasionally.
4. While the ribs cook, make the peach glaze. In a small saucepan, combine the peach preserves, apple cider vinegar, honey, chili flakes, smoked paprika, and garlic powder. Bring to a simmer and cook for 5-7 minutes, stirring occasionally until the glaze thickens.
5. During the last 15-20 minutes of grilling, brush the ribs with the spicy peach glaze, turning and glazing every few minutes to build up layers of flavor.
6. Once the ribs are tender and the glaze is caramelized, remove them from the grill and allow them to rest for a few minutes before slicing.

These grilled BBQ ribs with spicy peach glaze offer a perfect balance of smoky, sweet, and spicy flavors. The peach glaze not only adds a unique sweetness but also a touch of heat, making these ribs stand out from traditional BBQ offerings. The slow grilling process ensures the ribs remain juicy and tender, while the caramelized glaze creates an irresistible crust. This dish is perfect for those looking to try something different while still enjoying the comfort and satisfaction of classic BBQ ribs.

Grilled Corn on the Cob with Cilantro Lime Butter

Grilled corn on the cob with cilantro lime butter is a simple yet flavorful side dish that adds a burst of freshness and brightness to your Easter BBQ. The corn is grilled to smoky perfection and then slathered with a zesty cilantro-lime butter, making it a perfect complement to grilled meats and other BBQ favorites. This dish is not only delicious but also quick and easy to prepare.

Ingredients:

• 6 ears of corn, husked
• 1/4 cup unsalted butter, softened
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Zest of 1 lime
• Salt, to taste
• Chili powder (optional, for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Place the husked corn on the grill and cook for about 10-12 minutes, turning occasionally, until the corn is tender and has grill marks.
3. While the corn grills, make the cilantro-lime butter. In a small bowl, mix the softened butter with chopped cilantro, lime juice, lime zest, and salt.
4. Once the corn is done, remove it from the grill and spread the cilantro lime butter generously over the hot corn.
5. Optionally, sprinkle with a pinch of chili powder for an added kick.
6. Serve immediately and enjoy the vibrant, fresh flavors.

Grilled corn on the cob with cilantro lime butter is a perfect side dish for your Easter BBQ, offering bright, fresh flavors that complement grilled meats and other hearty dishes. The smoky sweetness of the corn is enhanced by the creamy, tangy butter, while the cilantro and lime provide a refreshing finish. This dish is quick to prepare, making it an easy yet impressive addition to your BBQ spread. It’s a great way to take advantage of the season’s best corn and elevate it to something special with minimal effort.

Grilled Sweet Potatoes with Maple-Balsamic Glaze

Grilled sweet potatoes with maple-balsamic glaze offer a perfect combination of sweet, savory, and smoky flavors. The sweet potatoes are grilled until tender and slightly charred, then drizzled with a rich maple-balsamic glaze that adds both sweetness and acidity. This side dish is a great way to bring seasonal ingredients to the forefront and is a comforting yet sophisticated addition to your Easter BBQ menu.

Ingredients:

• 4 medium sweet potatoes, peeled and cut into thick slices
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup maple syrup
• 2 tbsp balsamic vinegar
• 1/2 tsp cinnamon (optional)
• Fresh thyme, for garnish

Instructions:

1. Preheat your grill to medium heat.
2. Toss the sweet potato slices with olive oil, salt, and pepper.
3. Grill the sweet potato slices for about 4-5 minutes per side, or until they are tender and have grill marks.
4. While the sweet potatoes grill, make the maple-balsamic glaze. In a small saucepan, combine the maple syrup, balsamic vinegar, and cinnamon (if using). Simmer over medium heat for 5-7 minutes until the glaze thickens slightly.
5. Once the sweet potatoes are grilled, drizzle the maple-balsamic glaze over them and garnish with fresh thyme.
6. Serve immediately, and enjoy the balance of sweet, savory, and smoky flavors.

Grilled sweet potatoes with maple-balsamic glaze are a comforting, flavorful side dish that brings a perfect balance of sweetness and acidity. The grilling process enhances the natural sweetness of the potatoes while giving them a smoky char. The maple-balsamic glaze adds a rich, tangy finish that elevates the dish, making it a standout side for your Easter BBQ. Whether paired with grilled meats or enjoyed on its own, this dish offers a delicious, seasonal option that will be a hit with your guests.

Grilled Chicken Skewers with Mango-Curry Marinade

Grilled chicken skewers with a mango-curry marinade offer a flavorful, exotic twist to your Easter BBQ. The chicken is marinated in a sweet and spicy blend of mango, curry powder, and other spices, creating a juicy and vibrant dish that’s both tender and flavorful. These skewers are perfect for an appetizer or main dish, offering a combination of sweetness from the mango and a savory kick from the curry.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 ripe mango, peeled and chopped
• 2 tbsp curry powder
• 2 tbsp olive oil
• 2 tbsp honey
• Juice of 1 lime
• 1 tsp garlic powder
• Salt and pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a blender, combine the mango, curry powder, olive oil, honey, lime juice, garlic powder, salt, and pepper. Blend until smooth to create the marinade.
2. Place the chicken cubes in a bowl and pour the marinade over them. Mix to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken onto the skewers, about 4-5 pieces per skewer.
5. Grill the skewers for about 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and is golden brown.
6. Serve immediately, garnished with fresh cilantro if desired.

These grilled chicken skewers with mango-curry marinade offer a sweet, savory, and slightly spicy flavor profile that will add a refreshing and exotic touch to your Easter BBQ. The mango brings a natural sweetness to balance the warmth of the curry, while grilling imparts a smoky char. These skewers are an easy-to-make and crowd-pleasing dish that can be served as a light appetizer or paired with a side salad for a complete meal. Their vibrant flavors are sure to be a hit at your BBQ!

Grilled Veggie Skewers with Lemon-Garlic Marinade

Grilled veggie skewers with a lemon-garlic marinade are a fresh and healthy addition to your Easter BBQ. This dish features colorful vegetables like bell peppers, zucchini, mushrooms, and onions, all marinated in a zesty lemon-garlic dressing. Grilled to perfection, these veggie skewers provide a perfect balance of flavors and textures, offering a delightful side dish that complements grilled meats or can be enjoyed as a vegetarian main.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup mushrooms, halved
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper to create the marinade.
2. Add the cut vegetables to the marinade and toss to coat evenly. Let the veggies marinate for 20-30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the vegetables onto the skewers, alternating colors and types.
5. Grill the veggie skewers for about 6-8 minutes, turning occasionally, until the vegetables are tender and have grill marks.
6. Remove from the grill and serve immediately.

Grilled veggie skewers with lemon-garlic marinade are a delicious and vibrant side dish that adds freshness and color to your Easter BBQ. The lemon-garlic marinade infuses the vegetables with bright, zesty flavors, while the grilling process enhances their natural sweetness and smoky aroma. This dish is a great option for vegetarians and complements any grilled meat. It’s simple, healthy, and full of flavor, making it the perfect addition to your holiday gathering.

Grilled Caprese Skewers

Grilled Caprese skewers are a fresh and delightful way to enjoy the classic Italian Caprese salad at your Easter BBQ. Cherry tomatoes, fresh mozzarella, and basil are threaded onto skewers, lightly grilled, and drizzled with balsamic glaze. The result is a warm, smoky version of the traditional salad, combining the creaminess of mozzarella, the sweetness of tomatoes, and the aromatic freshness of basil.

Ingredients:

• 1 pint cherry tomatoes
• 1 pack fresh mozzarella balls (bocconcini or ciliegine), halved if large
• 1 bunch fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper, to taste
• Balsamic glaze, for drizzling

Instructions:

1. Preheat the grill to medium heat.
2. Thread the cherry tomatoes, mozzarella balls, and basil leaves onto skewers, alternating ingredients.
3. Brush the skewers lightly with olive oil and season with salt and pepper.
4. Grill the skewers for 2-3 minutes, just enough to slightly soften the tomatoes and warm the mozzarella.
5. Remove the skewers from the grill and drizzle with balsamic glaze.
6. Serve immediately as a delicious appetizer or side.

Grilled Caprese skewers bring a fresh and slightly smoky twist to the classic Caprese salad. The warmth from the grill softens the tomatoes and melts the mozzarella, while the balsamic glaze adds a tangy-sweet finish. This dish is not only visually appealing but also bursting with fresh, bright flavors. It’s a light and refreshing option that works perfectly as an appetizer or a side to complement grilled meats, making it an ideal choice for your Easter BBQ.

Note: More recipes are coming soon!