You don't have to be the "grill master" of your block to prepare a tasty meal on the grill. Learn some tasty recipes for a great dinner you can prepare on the grill.

Fire up that grill! Grilling is one of those warm-weather traditions that scores of families take part in each summer. It doesn’t matter whether you’re a novice or the “grill master” of the neighborhood block. If you have a few great recipes at your fingertips, you can prepare a delicious meal in a short amount of time. Even when the temperature rises and the humidity makes you melt at the thought of cooking anything over a hot stove indoors, you can count on your grill to provide great-tasting fare for the sultriest of summer days.

Summer suppers, too, don’t have to be sacrificed at the expense of the weather. You can grill a variety of meats, vegetables and fruits on the grill for a fast supper that’s big on flavor. Grilled chicken is a perennial summer favorite, especially if you marinate it beforehand in a tasty marinade. The marinade packs the meat full of flavor so that it stays moist and juicy when you place it on the grill.

Wondering what to do with those vine-ripened summer tomatoes? By hollowing them out, stuffing them with a mixture of cheese, scallions, onions, pesto and almonds, and grilling them until the cheese melts, you have a fantastic grilled version of stuffed tomatoes. Even your dessert can be served from the grill. Grilling fruits, such as apples, peaches and apricots, brings out their sweetness and is a great way to incorporate fresh fruit into the meal.

With a supper prepared from the grill, you’ll also have an added bonus: the cleanup will be a cinch. So, bring out the grill tonight and grill up a fabulous summer supper.

RECIPES

Italian Grilled Chicken

Serves 4

1/2 cup freshly squeezed lemon juice

2 small bunches fresh thyme

1 cup extra-virgin olive oil

2 whole cloves garlic

2 teaspoons coarse kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons sugar

4 whole boneless and skinless chicken breasts

Combine the lemon juice, thyme, olive oil, garlic, salt, pepper and sugar in a blender and blend until smooth. Use immediately or refrigerate until ready to use. This marinade will keep in the refrigerator, tightly covered, for up to one week.

Pour 1 cup of the marinade into a large resealable plastic bag. Refrigerate the remaining 1/2 cup for brushing on the chicken while grilling. Place the chicken breasts inside the bag; seal and turn the bag up and down to coat the chicken breasts with the marinade. Allow the chicken to marinate in the plastic bag in the refrigerator for about 4-12 hours.

Prepare a charcoal or gas grill; arrange the coals for direct cooking. Lightly coat the rack with nonstick cooking spray. The coals should be hot. When ready to grill, remove the chicken from the marinating bag; discard the bag. Grill on each side of the breast over direct heat for about 10-15 minutes per side. Brush the chicken breasts with the remaining 1/2 cup of the olive-oil mixture. Turn the chicken breasts over; grill for about 8 minutes longer or until the inside of the breasts are no longer pink. Serve immediately.

Grilled Stuffed Tomatoes

Serves 4

4 large beefsteak tomatoes

8 tablespoons commercially prepared or Homemade Pesto (recipe follows)

1/2 small white onion, sliced into thin rings

1 cup finely grated Cheddar cheese

1/4 cup finely chopped scallions

1 tablespoon blanched almonds, toasted (see note)

Cut off the top of each tomato. With a small spoon remove the seeds and the pulp. Add about two tablespoons of pesto inside each tomato, then place two onion slices inside each tomato.

Prepare a charcoal or gas grill, arranging the coals for indirect cooking. The coals should be moderately hot. Place the tomatoes in an aluminum foil-lined pan and grill over indirect heat until the tomatoes are warm, about 15-18 minutes. Remove the tomatoes from the grill. Insert into each tomato cavity about 1/4 cup of grated Cheddar cheese, one teaspoon of scallions, and about 1/2 teaspoon of toasted almonds. Return the tomatoes to the grill, and grill over indirect heat for about 5 minutes, or until the cheese has melted. Serve while still warm.

Note: Toasting almonds enhances their flavor. Spread the nuts out in a single layer on a baking sheet and bake in a preheated 350-degree oven for 8 to 10 minutes or until lightly toasted, shaking the pan several times. Cool the nuts slightly before using.

Homemade Pesto

Makes About 2 Cups

2 tablespoons pine nuts

1/2 clove garlic, crushed

Coarse salt and freshly ground black pepper to taste

1 1/2 cups freshly picked basil leaves

1/2 cup Parmesan cheese, grated

1/4 to 1/2 cup extra-virgin olive oil

In a blender container or a food processor bowl, combine the pine nuts, garlic, salt and pepper, basil, and Parmesan cheese. Blend or pulse to crush the basil leaves. With the machine running, add the olive oil drop by drop and blend or process until the mixture is smooth. Use immediately, or refrigerate for future use.* Makes about 2 cups.

*Note: This pesto can also be stored in the freezer if desired. Just transfer the pesto to ice-cube trays, place the trays in the freezer so the pesto can harden, and then transfer the pesto cubes to a freezer bag or container for future use.

Grilled Corn and Avocado Salsa

Makes About 5 Cups

4 ears Grilled Corn (recipe follows)

3 Haas avocados, peeled and cut into large chunks

1/4 cup extra-virgin olive oil

3 tablespoons apple-cider vinegar

1 tablespoon finely minced garlic

1 teaspoon sweet paprika

1/2 teaspoon chile powder

1/4 cup fresh Italian flat-leaf parsley, chopped

1 red bell pepper, diced

1/2 onion, minced

1/2 cup freshly squeezed lemon juice

Cut kernels from the grilled corn off the cobs, and mix together with the avocados, olive oil, apple-cider vinegar, garlic, paprika, chile powder, Italian parsley, bell pepper, onion, and lemon juice. Chill until ready to serve. To store, cover and refrigerate up to 3 days.

Grilled Corn

Serves 4

4 ears fresh white or yellow corn, husks on

Heat a grill until medium hot. Pull the husks back from the corn, keeping the husks attached. Remove as much silk from the corn as possible; replace the husks, covering the kernels. Using kitchen string, tie the husks closed at the tops. Place the corn in a large bucket of cold water and allow to soak in the water for 1 hour.

Place the soaked corn on the grill. Grill until the husks are browned and the corn has steamed, about 15 minutes. Remove from the grill and husk the corn. Serve plain with melted butter or use in Grilled Corn and Avocado Salsa (recipe above).

Grilled, Caramelized Apple Slices

Serves 4

1 whole lemon

2 large apples (preferably McIntosh or Granny Smith)

4 tablespoons unsalted butter, melted

1/3 cup light-brown sugar

Extract the juice from the lemon, and add the juice to a bowl of water. Peel, core, and slice the apples in half. Cut each apple half into six thin slices and place in a bowl of water until ready to grill.

Prepare a charcoal or gas grill; arrange the coals for indirect cooking. The coals should be moderately hot. Remove the apple slices from the bowl of water and drain them on paper towels. Brush each slice with the melted butter, and coat each slice with the light-brown sugar.

Place the apple slices on the grill, and grill over indirect heat for about 8-10 minutes, or until the apple slices are soft and golden brown. Remove from the grill, and serve with whipped cream, ice cream, or frozen yogurt, if desired.