National Grilling Month: 4 Dishes With Delicious, Healthy, Sustainable Ingredients

Summer BBQ Marinating Vegetables
Delicious, accessible, healthier and more sustainable food to everyone, everywhere. Photo: Courtesy

We still have plenty of time to continue enjoying the summer. It is likely that you have already attended or organized a BBQ to pamper your loved ones. The ideas to create the best party are endless, that's why we wanted to share once again, the best tips to make your next BBQ or family gathering unique.

Find below grilling tips and some recipes from Hampton Creek, a plant-based company, with the mission to ensure everyone eats well. With this mission in mind, they’re bringing delicious, accessible, healthier and more sustainable food to everyone, everywhere; and soups that are perfect for warm summer months!

 Zoup!’s Veggie Broth, a perfect base for year-round, cold soup recipes is prepared in kettles using restaurant-quality cooking methods and standards. Zoup’s super-premium Veggie Broth is made in small batches using the freshest and finest ingredients. Bursting with roasted notes and comforting flavor that tastes homemade, it’s also low in calories, paleo-friendly, 100% vegan, and completely free of gluten, GMO’s, sugar, fat, trans fat and saturated fat. Home cooks appreciate the product’s clean ingredient list and dynamic taste.

Top Grilling Tips:

  1. Before anything else: Be sure to rub your grill grate with an oiled cloth before grilling - to keep the food from sticking. A good idea is to use a brush like the ones from Grill Daddy Brush Company. Sold in all major retailers, from Target to Walmart, this product is highly accessible and widely successful. Their wide range of products leaves many gifting options for the grilling extraordinaire in your life as well.
  2. Savory AND sweet: Grill up summer fruits to pair with your grilled vegetable or meat dishes. Try peaches, nectarines, or any other stone fruit. Watermelon is delicious too. Maybe even try avocado!
  3. Don’t fidget: Avoid moving your food around on the grill too much - let it sit on the grate as long as possible, so that it cooks through evenly and gets nice grill marks.
  • Zoup!’s Veggie Broth

Gazpacho A great appetizer for your guests! Photo: Courtesy

From classics like gazpacho or vichyssoise, to cucumber and avocado soups, chilled soups can make a great party appetizer or convenient lunch-time fix. They are perfect for warm summer months. 

Zoup!’s Veggie Broth can be found at natural and mainstream markets across the country in 31 fl oz glass jars to showcase the broth’s rich, reddish brown color.

  • Lemon Asparagus with Just Truffle Mayo: By Chef Chris Jones

Summer BBQ Grilled Corn w Chipotle Mayo Lemon Asparagus with Just Truffle Mayo Photo: Courtesy


2 bunches of asparagus

Zest from 1 lemon

Juice from 1 lemon

2 tablespoons of olive oil

1 teaspoon salt

Freshly ground black pepper

Just Truffle Mayo


  1. Clean and trim the asparagus.
  2. Combine the lemon zest, lemon juice, olive oil, salt and pepper in a shallow dish or plastic bag for marinating the asparagus.
  3. Marinate the asparagus for about 30 minutes.
  4. Grill over medium-high heat.
  5. Serve with Just Truffle Mayo for dipping.
  • Warm Summer Pasta: By Chef Richie Farina

Warm Summer Pasta Warm Summer Pasta. Photo: Courtesy


1 lb. dried penne or fusilli pasta

1 large Italian eggplant, grilled and chopped into bite-sized pieces

1 cup snap peas (cut diagonally)

1/2 cup sun-dried tomatoes (chopped)

1/2 cup marinated artichoke hearts

2 tablespoons fresh flat-leaf parsley, minced

1 cup Just Caesar

1 teaspoon salt

Freshly ground black pepper


  1. Grill your eggplant.
  2. Chop the vegetables as directed.
  3. Bring pot of salted water to a boil and cook pasta until al dente, then pour the pasta into a colander to drain. Reserve about a cup of the hot pasta water.
  4. Put the emptied pasta pot back over medium-low heat, and whisk together Just Caesar and about ¼ cup of reserved pasta water to make a sauce.
  5. Add the pasta back to the pot and stir to coat with the sauce. Add an additional few tablespoons of the reserved pasta water the sauce seems too thick or isn’t fully coating the pasta.
  6. Fold in all of the chopped vegetables and parsley, and season with salt and pepper to taste.
  7. Serve warm or at room temperature.

Sauce Verte Marinade: By Chef Ben Roche

Sauce Verde Sauce Verde. Photo: Courtesy


1 cup Just Mayo

⅓ cup chives or green onions

⅓ cup parsley

⅓ cup basil

1 tablespoon capers (optional)

2 tablespoons water

2 tablespoons lemon juice

½ teaspoon minced garlic

½ teaspoon salt

Black pepper, freshly ground


  1. Add the chives (or green onions), parsley, basil, capers, lemon juice, water to a small food processor or blender, and blend until fairly smooth.
  2. Pour pureed herbs into a bowl along with the Just Mayo and stir to combine.
  3. Use as a marinade or basting sauce for grilling.



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Lifestyle Reporter

Shirley Gomez has been exposed to many aspects of the art world. Besides being a Fashion Journalist, she studied Fashion Styling and Fashion Styling for Men at the Fashion Institute of Technology in New York City, Interior Design at UNIBE and Fashion Design at ITSMJ Fashion School in the Dominican Republic. She worked as a Fashion Journalist, Fashion Stylist and Social Media Manager at one of the most recognized magazines in the Dominican Republic, Oh! Magazine, as an occasional Entertainment Journalist, of the prestigious newspaper “Listín Diario”, as well as a fashion collaborator of a radio show aired in 100.9 FM SuperQ. When Shirley is not writing you can find her listening Demi Lovato or Beyonce's songs, decorating her apartment or watching Family Feud.