This post is sponsored by Weber and all opinions expressed are my own.
Since moving into our new home, I’ve been obsessed with the rooftop area. We stained the deck, arranged outdoor furniture and—most exciting—brought up our Weber Genesis II grill. I promised I’d be using it all summer, and I have: I’ve fired it up almost every day since I’ve been home, and I still can’t get over how much better everything tastes when it’s grilled.
Grilling adds char, smokiness and caramelization that elevates simple ingredients. If you’ve been thinking about getting a new grill, don’t wait until the end of the season—you’ll be glad you did.
I’m partnering with Weber this season to show how approachable grilling can be. It’s an easy way to enhance everyday meals, entertain guests, prep for a busy week, and simply enjoy warm-weather dining outdoors.
One of the best parts about our setup is how effortless the Genesis II is to use. Preheat it about 15 minutes before you plan to cook, and once it reaches about 500°F you’re ready to go.
To make entertaining simple, I put together a menu that’s easy to prepare yet impressive to serve. Summer is the perfect time to cook outdoors and highlight seasonal fruits and vegetables.
Here’s my ideal menu—
VEGETABLES: Vegetables are a go-to for me. I use a grilling tray for an easy method that still produces great char. For this menu I grilled broccolini, zucchini and red onion, but you can use any seasonal vegetables you have on hand. When possible, choose organic produce and refer to local guidance like the Dirty Dozen for prioritizing purchases.
PROTEIN: A quality protein anchors the meal. I prefer organic chicken and wild-caught fish. For both chicken and salmon I used a blackened-style seasoning that delivers big flavor without fuss. The full recipe follows.
DESSERT: I like to center dessert around fresh fruit and natural sweeteners. Grilled peaches are a summer favorite—brushed with coconut oil, sprinkled with cinnamon and drizzled with honey, then served with vanilla (dairy-free if preferred) ice cream. Simple, seasonal and delicious.
This menu is designed to be approachable for anyone new to grilling—you’ll be surprised how quickly and easily you can prepare all these components. If you want more ideas, Weber offers resources and recipes to help you get the most from your grill. Visit your local farmer’s market or grocery store to find the freshest produce in season and experiment with what’s available.
Grilled Veggies
Ingredients
Grilled Veggies
- 1 large zucchini, sliced into thick rounds
- 1-2 bunch broccolini, ends trimmed
- 1 large red onion, roughly chopped
- 2-3 tbsp extra virgin olive oil
- 1/2 tsp cumin
- ground pepper, to taste
- pink salt, to taste
Grilled Chicken + Salmon
- 2 organic chicken breasts, trimmed
- 2 wild salmon fillets
- 2 tbsp avocado oil or extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- ground pepper & sea salt, to taste
- 1/4 cup freshly chopped cilantro
Grilled Peaches
- 4 unripe peaches (easier to break apart this way)
- coconut oil (spray works best)
- cinnamon
- drizzle of honey
Instructions
Grilled Veggies
- Combine the vegetables, oil and seasonings in a large bowl. Toss to coat and let them marinate for at least 10 minutes.
- When your protein is nearly done, add the vegetables to a grill tray, skewers or directly on the grates if the pieces are large enough. Close the lid and check after 10 minutes to toss.
- Repeat until the vegetables are tender and nicely charred. Serve warm.
Protein
- Coat the chicken and salmon with oil and season evenly on both sides.
- Once the grill is preheated, place the chicken on the grill first. Close the lid and cook for 8–10 minutes before flipping.
- Add the salmon, flesh side down, and cook with the lid closed for 5–7 minutes before flipping. Fish is done when it flakes easily with a fork.
Grilled Peaches
- Slice each peach in half and gently twist to separate.
- Spray the cut sides with coconut oil, sprinkle with cinnamon, and drizzle with honey. Spray again lightly with oil.
- Place the peaches flesh side down on the grill. Close the lid and cook 3–5 minutes, or until caramelized and slightly charred.
- Remove and serve with vanilla ice cream (dairy-free if preferred) and an extra drizzle of honey.