by the American Institute for Cancer Research
Grilling season is underway. In most people’s minds grilling means slabs of red meat. But you can cook an entire meal on your backyard grill. For variety and good health, lighten up your menu by placing vegetables and fruits over the coals alongside – or in place of – your burgers and steaks.
A skewer of hot, juicy, flavorful grilled vegetables or a fresh fruit kebob will be welcome at any backyard barbecue.
Tips for Grilling Vegetables
Once you grill vegetables, the ease and unmistakable, fresh-fired flavor will prompt you to do it again and again. The simplest preparation is to place vegetables in a grilling tray over a hot fire, brushing with olive oil to prevent sticking and turning until tender. For better results, here are a few pointers:
As a fitting finish to your outdoor meal, serve a fresh fruit kebob.
Grilled Fruit with Strawberry Dip
In blender, purée cheese, strawberries, yogurt and ginger together until smooth. Refrigerate 2 hours before grilling fruit.
When ready to grill fruit, thread pieces of prepared fruit onto 8 skewers. Mix together vinegar and sugar. Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture during grilling. Serve grilled fruit with dip on side.
Makes 8 servings. Per serving: 156 calories, 3 g. total fat (1 g. saturated fat), 32 g. carbohydrate, 4 g. protein, 3 g. dietary fiber, 42 mg. sodium.
For additional suggestions on healthy grilling, order the free brochure The Facts About Grilling from the American Institute for Cancer Research. Call 1-800-843-8114, ext. 110, to request your copy.
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