Nothing says summer like grilled foods. From a nutrition standpoint, grilling is a great way to prepare foods because it uses very little fat except to add flavour, and can be limited to your preference. Also, you don’t lose nutrients in the cooking water. From a taste standpoint, it’s a great way to seal in flavour and give that smoky vibe to your meal. Of course, if you don’t have access to an open grill you can always grill in the oven for a similar outcome, although arguably not as flavourful as the real thing.
Vegetables on the grill?
We tend to think of meat when we think of the grill, yet vegetables are also fantastic grilled, especially after a long winter of bland and boiled! There are a variety of ways to cook veggies on the grill. Basic prep involves removing the hard bits you don’t want to eat and adding seasoning. You can also lightly spray with olive oil.
Wrap the vegetables in a foil ‘pouch’ (you can place accompaniments like fish, mushrooms or small potatoes in there, too) and place the pouch directly on the grill. Alternatively, simply place them in a shallow heat-safe container and add your dry seasoning and olive oil. That’s it! Grill away! Keep an eye on them that they don’t burn.
A few more tips:
Brussels sprouts are best sliced lengthwise to allow for better heat penetration, with the hard stalks/stems removed.
Corn on the cob is scrumptious on the grill—for best results cook with the husks on to seal in the flavour and moisture, and peel back afterwards (the husks also form a nice receptacle to hold the cob in, while eating). Once cooked and removed from the grill, brush the corn with butter or non-hydrogenated margarine. Hint—for a touch of sweetness, stir some honey into the butter/margarine—this will have your customers coming back for more.
Zucchini and asparagus work well on the grill.
Sweet peppers are also ideal for grilling, and you can use them as little ‘boats’ and put complementary foods inside, such as brie or goat cheese.