35 Delicious Summer Dinner Recipes to Savor All Season Long

Summer dinners hold a special place in my heart. There’s something about the warm weather, the longer evenings, and the chance to enjoy meals outside that make every bite feel more vibrant. With three kids at home, I love finding new ways to bring fresh flavors to the table, keeping things light and easy while still packing in plenty of variety. From grilling out on the patio to preparing simple one-pan meals, I’m always looking for recipes that can be made quickly and enjoyed even quicker.

I know how challenging it can be to plan meals during the summer when schedules are a little more relaxed, but that doesn’t mean the food should suffer. That’s why I’ve rounded up 35 of my favorite summer dinner recipes that are perfect for busy families. These dishes highlight seasonal ingredients and are perfect for everything from casual weeknights to a fun weekend gathering with friends and family. Whether you’re in the mood for something hearty, light, or a little bit of both, I’m sure you’ll find something that hits the spot.

I’m excited to share these recipes with you because they’ve been a hit in my own kitchen. Each one is easy to customize based on what you have on hand, and many can be prepped ahead of time – perfect for those nights when you just want to sit back and enjoy the sunshine. I hope these meals inspire you to make the most of the summer season and create some lasting memories around the dinner table!

1. Grilled Lemon Herb Chicken

Grilled Lemon Herb Chicken is one of my go-to recipes when I want something light, fresh, and bursting with flavor. The zesty lemon combined with the fragrant herbs gives it the perfect summer twist, and it’s always a hit with my family. It’s quick to prepare and pairs well with so many different sides, making it a versatile addition to any meal plan!

Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, parsley, thyme, salt, and pepper.
2. Place chicken breasts in a resealable plastic bag and pour marinade over them. Seal and refrigerate for at least 1 hour (up to 8 hours for more flavor).
3. Preheat the grill to medium-high heat. Remove chicken from marinade and discard the marinade.
4. Grill chicken for about 6-7 minutes on each side or until fully cooked (internal temperature of 165°F).
5. Serve with lemon wedges and enjoy!

2. Caprese Pasta Salad

Caprese Pasta Salad is another one of my favorites for summer meals. It’s the perfect balance of fresh, vibrant ingredients like juicy tomatoes, creamy mozzarella, and fragrant basil, all tossed in a simple balsamic glaze. I love making it ahead of time – it’s so easy to prepare, and the flavors just get better as it sits. It’s a great dish to bring to potlucks or serve at a family dinner, and it always disappears fast!

Servings: 6

Ingredients:

• 12 oz. pasta (fusilli or penne)
• 1 cup cherry tomatoes, halved
• 8 oz. fresh mozzarella balls, halved
• 1 cup fresh basil leaves, torn
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
4. Pour dressing over the pasta salad and toss gently to combine.
5. Serve immediately or refrigerate for 30 minutes to let flavors meld before serving.

3. Shrimp Tacos with Mango Salsa

Shrimp Tacos with Mango Salsa are a go-to in our house during the summer months. The combination of sweet, juicy mango and spicy shrimp is a match made in heaven. I love how the salsa adds a burst of color and freshness, making each bite feel like a tropical getaway. These tacos are super easy to make and perfect for a quick dinner or a casual weekend get-together with friends. Plus, they’re a hit with the kids, and they’re always fun to assemble!

Servings: 4

Ingredients:

• 1 lb. shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup diced mango
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• Juice of 1 lime

Instructions:

1. In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper.
2. Heat a skillet over medium heat and cook shrimp for 2-3 minutes on each side until pink and cooked through.
3. In a separate bowl, combine mango, red onion, cilantro, lime juice, salt, and pepper to make the salsa.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble tacos by placing shrimp on tortillas and topping with mango salsa. Serve immediately.

4. Grilled Vegetable and Quinoa Salad

Grilled Vegetable and Quinoa Salad is a dish that’s perfect for those days when I want something hearty yet light. The smoky flavor from the grilled veggies pairs so well with the nutty quinoa, and the dressing ties it all together with a nice balance of tangy and savory. It’s one of my favorite ways to enjoy a variety of vegetables, and it makes for a satisfying meal on its own or as a great side dish. Plus, it’s incredibly easy to prepare and always feels so refreshing in the summer heat!

Servings: 

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. Cook quinoa in water according to package instructions. Fluff with a fork and set aside.
3. Toss the sliced vegetables and cherry tomatoes with olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes or until tender and slightly charred.
4. In a large bowl, combine cooked quinoa, grilled vegetables, balsamic vinegar, and fresh basil. Toss gently to combine.
5. Serve warm or at room temperature.

5. Lemon Garlic Shrimp and Asparagus

Lemon Garlic Shrimp and Asparagus is a dish that never fails to impress, and it’s so quick to make! The shrimp is perfectly seasoned with garlic and zesty lemon, while the asparagus adds a nice crunch and freshness. It’s one of those meals I love to whip up on busy nights because it’s light yet satisfying, and it pairs beautifully with just about anything. Plus, it’s packed with flavor, and the combination of shrimp and asparagus feels like the ultimate summer dinner!

Servings: 4

Ingredients:

• 1 lb. shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add asparagus and sauté for 3-4 minutes until tender-crisp.
2. Push asparagus to the side and add the remaining olive oil and garlic. Sauté for about 30 seconds until fragrant.
3. Add shrimp, lemon juice, lemon zest, salt, pepper, and red pepper flakes (if using). Cook until shrimp are pink and cooked through, about 3-4 minutes.
4. Remove from heat and garnish with fresh parsley before serving.

6. Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is a go-to recipe for when I want something light, filling, and full of fresh flavors. The combination of chickpeas, cucumber, tomatoes, red onion, and Kalamata olives makes every bite refreshing and satisfying. I love tossing it with a simple lemon-oregano dressing, which adds the perfect tang to balance all the ingredients. It’s great for meal prepping, and it’s one of those dishes that gets better as it sits, making it ideal for a quick lunch or a side at dinner. It’s light, healthy, and perfect for those warm summer days!

Servings: 4

Ingredients:

• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for at least 15 minutes to allow flavors to meld before serving.

7. Spicy Grilled Fish Tacos

Spicy Grilled Fish Tacos are one of my absolute favorites when I’m craving something bold and flavorful. The fish is perfectly seasoned with a spicy marinade, and grilling it adds such a nice smokiness to the dish. Paired with a cool, tangy slaw and a squeeze of lime, these tacos are a deliciously satisfying meal. They’re quick to make, and the combination of spicy and fresh makes them the perfect summer dinner. My family loves them, and they’re always a hit when we’re hosting a casual get-together!

Servings: 4

Ingredients:

• 1 lb. white fish fillets (such as tilapia or mahi-mahi)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups green cabbage, shredded
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1 avocado, sliced

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Brush the mixture onto the fish fillets.
2. Grill fish for about 3-4 minutes on each side or until cooked through and flaky.
3. In a separate bowl, combine shredded cabbage, cilantro, lime juice, and a pinch of salt to make the slaw.
4. Warm the corn tortillas on the grill or in a skillet.
5. Assemble tacos by placing grilled fish on tortillas, topping with cabbage slaw and avocado slices. Serve immediately.

8. Summer Corn and Tomato Salad

Summer Corn and Tomato Salad is a dish that perfectly captures the essence of the season. The sweet, juicy tomatoes and crisp, fresh corn are tossed together with a light, zesty dressing that brings everything to life. It’s the kind of salad that’s bursting with flavor and color, making it a beautiful addition to any meal. I love making it for family gatherings or as a side dish for a weeknight dinner – it’s quick, easy, and always a crowd-pleaser! Plus, it’s a great way to enjoy the best summer produce while it’s at its peak.

Servings: 4

Ingredients:

• 4 ears of corn, husked and kernels removed
• 2 cups cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional)

Instructions:

1. In a large skillet, heat a little olive oil over medium heat. Add corn kernels and sauté for about 5-7 minutes until tender and slightly charred. Allow to cool.
2. In a large bowl, combine the cooled corn, cherry tomatoes, red onion, and basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine. If desired, sprinkle feta cheese on top before serving.

9. Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is one of my favorite light and fresh meals for summer. The zucchini noodles are a perfect low-carb alternative to pasta, and when paired with the vibrant pesto and sweet cherry tomatoes, it’s like a burst of summer in every bite. I love how easy it is to throw together, and it’s a great way to use up extra zucchini from the garden. It’s a simple, flavorful dish that feels indulgent without being heavy – ideal for those warm evenings when you want something light but satisfying.

Servings: 4

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add zucchini noodles and sauté for about 3-4 minutes until just tender.
2. Add cherry tomatoes to the skillet and cook for an additional 2 minutes.
3. Remove from heat and stir in the basil pesto until well combined. Season with salt and pepper to taste.
4. Serve warm, topped with grated Parmesan cheese if desired.

10. Grilled Peach and Burrata Salad

Grilled Peach and Burrata Salad is one of those dishes that feels like a celebration of summer. The sweet, caramelized peaches add such a delicious depth of flavor when grilled, and the creamy burrata is the perfect rich contrast. Tossed with fresh greens, a drizzle of balsamic glaze, and a sprinkle of nuts, it’s a light yet indulgent salad that’s always a crowd-pleaser. I love making it for gatherings or as a special side for a family dinner – it’s easy to prepare, but it looks so impressive on the table!

Servings: 4

Ingredients:

• 4 ripe peaches, halved and pitted
• 8 oz. burrata cheese
• 4 cups mixed greens (arugula, spinach, etc.)
• 1/4 cup balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium heat. Brush the cut sides of the peaches with olive oil.
2. Grill peaches for about 3-4 minutes, cut side down, until they have grill marks and are slightly softened.
3. In a large bowl, toss mixed greens with salt and pepper. Divide among plates.
4. Place grilled peaches on top of the greens, add burrata, and drizzle with balsamic glaze.
5. Garnish with fresh basil and serve immediately.

11. Lemon Basil Pasta with Grilled Chicken

Lemon Basil Pasta with Grilled Chicken is one of my favorite summer dinners because it’s light, bright, and so full of flavor. The tangy lemon and fragrant basil come together beautifully to create a fresh, zesty sauce that perfectly complements the grilled chicken. I love how the pasta soaks up all the deliciousness, and the grilled chicken adds that smoky, savory element to the dish. It’s a great meal for when I want something that feels a little indulgent but still light enough for a warm evening. Plus, it’s super simple to make and always a hit with my family!

Servings: 4

Ingredients:

• 8 oz. spaghetti or linguine
• 2 boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided
• Juice and zest of 1 lemon
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Preheat the grill to medium-high heat. Brush chicken breasts with 1 tablespoon of olive oil, and season with salt and pepper.
3. Grill chicken for about 6-7 minutes on each side, or until fully cooked. Remove from grill and let rest before slicing.
4. In a large bowl, combine cooked pasta, remaining olive oil, lemon juice, lemon zest, basil, salt, and pepper. Toss to combine.
5. Serve pasta topped with sliced grilled chicken and grated Parmesan cheese.

12. Thai Mango Salad with Grilled Shrimp

Thai Mango Salad with Grilled Shrimp is a refreshing and vibrant dish that’s perfect for summer. The combination of sweet, juicy mango, crunchy vegetables, and tangy dressing makes every bite exciting, and the grilled shrimp adds a savory element that ties it all together. I love the balance of flavors – spicy, sweet, and savory – and how light yet satisfying it is. It’s perfect for a quick weeknight dinner or a light meal when I want something full of flavor but not too heavy. This salad is always a hit at the table, and it’s a fun way to enjoy shrimp in a new, flavorful way!

Servings: 4

Ingredients:

• 1 lb. shrimp, peeled and deveined
• 2 ripe mangoes, julienned
• 1 red bell pepper, thinly sliced
• 1 cup cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, toss shrimp with olive oil, salt, and pepper.
2. Grill shrimp for about 2-3 minutes on each side until pink and cooked through.
3. In a large bowl, combine mango, bell pepper, cucumber, and cilantro.
4. In a small bowl, whisk together lime juice, fish sauce, and sugar until dissolved. Pour over the salad and toss gently.
5. Top the salad with grilled shrimp and serve immediately.

13. Grilled Chicken and Pineapple Skewers

Grilled Chicken and Pineapple Skewers are a fun, flavorful summer meal that’s always a hit. The sweet and juicy pineapple pairs so perfectly with the savory grilled chicken, creating a delicious balance of flavors. I love how easy they are to prepare and cook – just skewer, grill, and serve! The combination of the smoky chicken and caramelized pineapple is absolutely irresistible. These skewers are great for a family dinner or even for a barbecue with friends. They’re light, satisfying, and packed with tropical flavors that make you feel like you’re on a summer getaway!

Servings: 4

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 ripe pineapple, peeled, cored, and cut into 1-inch pieces
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. In a bowl, mix soy sauce, honey, olive oil, garlic, salt, and pepper. Add chicken pieces and marinate for at least 30 minutes.
3. Preheat the grill to medium-high heat. Thread marinated chicken and pineapple onto skewers, alternating between the two.
4. Grill skewers for about 10-12 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
5. Serve immediately, garnished with fresh herbs if desired.

14. Cucumber and Avocado Sushi Rolls

Cucumber and Avocado Sushi Rolls are a light, refreshing dish that’s perfect for those warm summer days when I want something a little different. The crisp cucumber and creamy avocado create the perfect balance of textures, and when rolled up in sushi rice and nori, it’s a simple yet satisfying bite. I love making these at home because they’re easy to prepare, and I can customize them with just a few ingredients. Whether for a quick lunch or as part of a larger spread, these sushi rolls are always a crowd-pleaser and a great way to enjoy fresh, vibrant flavors!

Servings: 4

Ingredients:

• 2 cups sushi rice, cooked and cooled
• 4 sheets nori (seaweed)
• 1 large cucumber, julienned
• 1 ripe avocado, sliced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seeds
• Soy sauce for serving

Instructions:

1. Place a bamboo sushi mat on a flat surface. Lay a sheet of nori on the mat, shiny side down.
2. Wet your hands with water and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top.
3. Arrange cucumber and avocado slices in a line along the bottom edge of the rice-covered nori.
4. Using the mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a little water.
5. Slice the roll into bite-sized pieces, sprinkle with sesame seeds, and serve with soy sauce.

15. Watermelon Feta Salad with Mint

Watermelon Feta Salad with Mint is a go-to for me during the summer – it’s the perfect mix of refreshing, sweet, and savory. The juicy watermelon pairs beautifully with the salty feta, and the mint adds a burst of freshness that brings the whole dish together. It’s one of those salads that’s as easy to make as it is to enjoy, and it’s always a hit at barbecues or family gatherings. I love how light it feels while still being packed with flavor, making it the ultimate summer side dish!

Servings: 4

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon cubes, crumbled feta, and chopped mint.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra mint leaves if desired.

16. Spaghetti with Cherry Tomatoes and Basil

Spaghetti with Cherry Tomatoes and Basil is one of my go-to weeknight meals when I want something simple, fresh, and comforting. The cherry tomatoes burst with flavor as they cook down into a sweet, tangy sauce, and the fresh basil adds the perfect aromatic touch. It’s light but satisfying, and the pasta soaks up all the delicious flavors. I love how quick it is to prepare, making it perfect for those busy days when I still want to enjoy a home-cooked meal. It’s one of those classic dishes that never goes out of style!

Servings: 4

Ingredients:

• 12 oz. spaghetti
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup fresh basil, torn
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook spaghetti according to package instructions. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking for about 1 minute until fragrant.
3. Add cherry tomatoes and cook for 5-7 minutes until they soften and release their juices.
4. Toss the cooked spaghetti into the skillet with the tomatoes. Add reserved pasta water as needed to create a sauce. Stir in fresh basil, salt, and pepper.
5. Serve immediately, topped with grated Parmesan cheese.

17. Grilled Zucchini and Corn Salad

Grilled Zucchini and Corn Salad is a vibrant, fresh dish that’s perfect for summer. The smoky flavor from the grilled zucchini and corn adds such a delicious depth, while the crisp vegetables keep it light and refreshing. I love how easy it is to throw together, and it’s great for a quick side dish or even as a main if you’re looking for something light but filling. It’s the perfect way to enjoy the best of summer produce, and it’s always a crowd-pleaser at family dinners or gatherings with friends!

Servings: 4

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 ears of corn, husked
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Crumbled feta cheese for topping (optional)

Instructions:

1. Preheat the grill to medium heat. Brush zucchini slices and corn with olive oil, and season with salt and pepper.
2. Grill zucchini for about 3-4 minutes on each side until tender and grill marks appear. Grill corn for about 10 minutes, turning occasionally, until charred.
3. Allow the grilled vegetables to cool slightly. Cut the corn kernels off the cob and chop the zucchini into bite-sized pieces.
4. In a large bowl, combine grilled zucchini, corn, lime juice, cilantro, salt, and pepper. Toss to combine.
5. Serve topped with crumbled feta cheese if desired.

18. Caprese Stuffed Avocados

Caprese Stuffed Avocados are one of my favorite light and fresh meals for summer. The creamy avocado pairs perfectly with the juicy tomatoes, fresh mozzarella, and fragrant basil, creating a delicious twist on the classic Caprese salad. I love how simple they are to make, and they’re great as a quick lunch, a healthy snack, or a fun appetizer for a gathering. The combination of flavors is so vibrant and satisfying, and it’s always a hit with my family and friends. They’re the perfect way to enjoy a lighter, healthier version of a summer favorite!

Servings: 4

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil, chopped
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a bowl, combine cherry tomatoes, mozzarella balls, basil, salt, and pepper.
2. Scoop some of the avocado flesh out to create more space for the filling, then fill each avocado half with the tomato and mozzarella mixture.
3. Drizzle balsamic glaze over the stuffed avocados.
4. Serve immediately as a refreshing summer dish.

19. Grilled Shrimp and Vegetable Skewers

Grilled Shrimp and Vegetable Skewers are a go-to summer meal for me, especially when I want something light, flavorful, and easy to make. The shrimp take on a delicious smoky flavor from the grill, while the veggies – whether it’s peppers, onions, or zucchini – are perfectly charred and tender. I love how versatile these skewers are, allowing you to mix and match your favorite vegetables and seasonings. They’re great for family dinners, barbecues, or even meal prepping for the week. Simple, flavorful, and always a crowd-pleaser!

Servings: 4

Ingredients:

• 1 lb. shrimp, peeled and deveined
• 1 bell pepper (any color), cut into 1-inch pieces
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Add shrimp and vegetables, tossing to coat.
3. Preheat the grill to medium-high heat. Thread shrimp and vegetables onto skewers, alternating between the two.
4. Grill skewers for about 8-10 minutes, turning occasionally, until shrimp are cooked through and vegetables are tender.
5. Serve immediately with extra lemon wedges if desired.

20. Mediterranean Couscous Salad