Ingredients:

16 cherry tomatoes, whole
4 zucchini, sliced 1/2-inch
2 onions, peeled and sliced
2 red bell peppers, seeded and cubed
4 pounds shrimp, unpeeled

Methods:

1. Preheat grill.
2. Alternate pieces of tomato, zucchini, onions and red bell peppers on barbecue skewers.
3. Place on barbecue grill and cook until nearly done, about 10 minutes.
4. Add shrimp to the skewers and cook until the shrimp begins to curl and turn a bright pink.

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Ingredients:

2 large carrots
2 medium yellow summer squash
2 medium zucchini
3 Tbs butter
2 Tbs fresh snipped parsley
2 garlic cloves, pressed
1/2 tsp salt
1/8 tsp ground black pepper
4 skinless salmon fillets

Methods:

1.)Peel carrots. Cut carrots, yellow summer squash and zucchini into long julienne strips using Julienne Peeler, avoiding seeds, to measure 4 cups vegetables.

2.) In Small Micro-Cooker, microwave butter on HIGH 30 seconds or until melted. Stir in parsley snipped with Kitchen Shears, garlic pressed with Garlic Press, salt and black pepper. Reserve 1 Tbs butter mixture. Using Pastry Brush, brush salmon fillets with remaining butter mixture.

3.) Heat Professional Grill Pan over medium heat 5 minutes. Add vegetables and reserved 1 Tbs butter mixture toss to coat using Bamboo Spatulas. Cook and stir 2 minutes or until vegetable are crisp-tender remove from pan and keep warm.

4.)Return pan to heat. Increase heat to medium-high. Place salmon in pan cook 3 minutes.Turn with Nylon Turner cook 3-4 minutes or until salmon flakes easily with fork.Serve over vegetables.

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Ingredients:

6 (4 to 6-ounce) sea bass fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 ears of corn, husks and silks removed, halved
1 1/2 cups snow peas, trimmed
1 1/2 cups sliced mushrooms
2 small zucchini, cut into ¼-inch rounds
1 (8-ounce) can sliced water chestnuts, drained
6 green onions, cut into 1-inch pieces
2 tablespoons minced ginger root
2 tablespoons minced garlic
3/4 cup prepared teriyaki sauce

Methods:

1. Preheat oven to 375°F.
2. Season fillets with salt and pepper.
3. Place each fillet in the center of a large square of heavy-duty aluminum foil.Divide corn, snow peas, mushrooms, zucchini, water chestnuts, green onions, ginger and garlic between fish.Top with 2 tablespoons teriyaki sauce.
4. Tightly seal packets and place on a baking sheet.Bake for 20 minutes or until vegetables are tender and fish flakes easily with a fork.Serve immediately.

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Ingredients:

3 (6-ounce) firm white fish fillets
2 tablespoons butter, melted
1 clove large garlic, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 green pepper, seeded and sliced in rings
1 medium onion, peeled and sliced in rings
2 tomatoes, sliced in rounds
1 lemon, juiced

Methods:

1. Preheat oven to 350°F.
2. Spray a shallow baking dish with vegetable cooking spray.Lay fish fillets in dish skin side down.Mix butter and garlic together and brush liberally over fish. Season with salt and pepper.Layer green pepper, onion and tomatoes over fish.Drizzle evenly with lemon juice.
3. Bake for 20 minutes, or until fish flakes easily with a fork. Serve warm.

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