Try grilling more veggies and fruits for added color, flavor and more vitamins and nutrients in your meals. Start today with these easy suggestions.
Fruits that are firm and ripe work well for grilling. Try mangoes or papayas — a sweet addition to any meal.
Ever tried grilled watermelon? If not, give it a go. Since this fruit is mostly made up of water, it takes only about 30 seconds to grill each side.
Make fruit kabobs. Skewer banana, pineapple slices or peach halves. Grill them on low until slightly golden and hot.
You can also enjoy grilled fruit as a healthy dessert. Eat it plain, add it to low-fat frozen yogurt or serve it on top of angel food cake.
Vary your vegetables
Try grilling burgers — minus the meat. Marinate large portobello mushrooms and grill them (gill sides up) like you would burgers. Serve on a whole-grain bun. You can even add more grilled veggies.
Carrots and potatoes aren’t just for stews — try grilling them with other veggies on a kabob skewer.
Cut up any vegetables you want, such as eggplant, cherry tomatoes, onions, red or yellow bell peppers and mushrooms. Alternate them on a skewer. Brush veggies with olive oil and spices of your choice.
Grill over medium heat, about 12 to 15 minutes (the cherry tomatoes may take less time).
Eatright.org. Grilled fruits and vegetables add color, nutrition and flavor. Accessed March 17, 2014.
ChooseMyPlate.gov. 10 tips nutrition education series: Liven up your meals with vegetables and fruits. Accessed March 17, 2014.
Eatright.org. Grilling fruits and vegetables. Accessed March 17, 2014.
Fruits and veggies: more matters. Grilled vegetables 101. Accessed March 17, 2014.