Aubergine and Chickpea Salad by Hungry Jenny

A simple salad dressed well to please the eye and stomach! http://hungryjenny.blogspot.com/2009/06/be-daring-make-salad.html

Tuscan Grilled Ribeye by Karista

Simply grilled and then bathed in a post marinade of beautifully flavored extra virgin olive oil, rosemary and garlic.

la style grille vegetable salad with chicken & shrimp by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

la style grille vegetable salad with chicken & shrimp

Sea Bass with Garbanzo Beans & Romesco by Mark Gordon

exotic grilled vegetable salad with pears by sasikumar

Grilled Mini Caprese Pizzas by Robyn Medlin

Pizza is not just for ovens anymore. The grill is a great place to do pizza because you get nice grate marks on the dough that adds a nice touch as the grill actually cooks the pizza dough. These mini pizzas are easier to do because it is easier to flip multiple pizza dough disks than it is to do one gigantic piece of dough and…

stuffed chicken breast with fresh basil and zuchini by sunil k.nayar

it is in the blog

Grilled Chicken Parmesan by Beth Roan

Day 4 of our health kick. So far, so good. Anything that you can put cheese on and still be healthy is a plus!

Yummy Cheesy Garlic Bread with Mushroom Ham In Just Minutes! by Blackswan

Are you a non-baker like me, but yet would love to impress your guests with your bakes? Well, I cheated! These Yummy Cheesy Garlic Bread with Mushroom Ham certainly look like they are from some 5-star bakery, don't they? But the truth is, I didn't…

Tagliata roasted lamp loin with mix rucola by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tagliata roasted lamp loin with mix rucola

Grilled Tortillas Pizzas by Beth Roan

Our new addiction! These are delicious and so easy to make.

Curt's Italian Grilled Personal Pan Pizza Recipe by curt iffert

Pizza on the grill you say? It's easier than you think and the crust is the best ever... if you have ever had coal fired pizza this reminds me of it.. of course it's not 1000 degrees as coal fired but the taste is wonderful!

Filet Mignon Sorrentine by John Elder

This beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce.

Beef Tenderloin Steaks with Fontina Fonduta by Dominick Chirichillo

In Le Marche, this dish is made with a strong-flavored cheese called Ambra di Talamello, which is made in the summer and cave-aged in hay and clay until November. Imported Fontina cheese makes a fine substitute. INGREDIEN

Grilled US beef tenderloin by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled US beef tenderloin