Veggies for a Healthy Summer BBQ
Stacey Milak, RD
Grilling vegetables bring out their natural flavors and add a delightful smoky touch. Here are some of our favorite grilled vegetable options:
Grilled Artichokes: Grill artichokes for 4 minutes on each side, then coat them with extra virgin olive oil, lemon juice, and capers. Artichokes are rich in potassium, fiber, vitamin C, and magnesium, making them a nutritious addition to your BBQ spread.
Portobello Mushrooms: Grill portobello mushrooms for 4 minutes on each side, and then add garlic cloves to enhance their savory taste. Portobello mushrooms are a fantastic source of B vitamins and minerals.
Grilled Asparagus: Coat asparagus spears with extra virgin olive oil, wrap them in foil, and grill until they turn golden brown. Asparagus is packed with essential nutrients like potassium, vitamin C, and fiber.
Grilled Peaches: Cut peaches in half, remove the pit, and coat them with extra virgin olive oil before grilling for 4 minutes on each side. The natural sweetness of peaches combined with a hint of smokiness creates a unique and delightful flavor.
Grilled Pineapples: Cut pineapples into chunks or wedges, coat them with extra virgin olive oil, and grill for 4 minutes on each side. Pineapples are loaded with potassium, vitamin C, iron, and other essential nutrients.
Grilled Watermelon: Grill watermelon slices for 4 minutes on each side, then drizzle them with balsamic vinaigrette and crumbled feta. This unexpected combination balances the sweetness of the watermelon with tangy and savory flavors.
Grilled Corn: Coat corn with extra virgin olive oil and grill for 10 minutes until it develops a delicious char. Corn is a versatile and nutritious addition to any BBQ, providing fiber and essential vitamins.
