WELLNESS
Grilling Vegetables
W
armer weather means it’s time to break out the charcoal and uncover the grill. The change in the season also means fresh, child-friendly vegetables are widely available. One of my favorite ways to grill vegetables is to place them in an aluminum foil packet with a dash of olive oil and a blend of fresh and dried herbs. The aluminum foil prevents the vegetables from falling through the slats of the grill. (Many asparagus spears met their fiery end before I learned this trick!) Another way to ensure that your vegetables don’t fall through the grill is
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BOONE HOSPITAL CENTER
Summer 2020
to make vegetable skewers. Simply place large pieces of your favorite vegetables on a skewer and grill for 5 to 8 minutes. Make sure to flip the skewer halfway through the grilling to ensure even heating and char. Don’t cut the vegetable slices too thin or small because the slices may fall off the skewer during cooking. Be sure to pierce the thickest, central part of the slice with the skewer. Your skewers don’t have to be limited to just vegetables, either. A surprising addition that can add a boost of flavor is fruit. My favorite fruit to add to my vegetables is pineapple. Other fruits
that work well with vegetable skewers include apples and pears, which hold up well to heat. It’s very easy to add some protein to these skewers and elevate them from a side dish to a main entree. Popular proteins for kabobs include chicken, lean beef or pork, shrimp and tofu. If you want to keep the kabobs vegetarian, mushrooms are a great way to add a meaty flavor without actually adding meat. Elevate the flavor of the vegetableprotein combo by marinating them in the fridge for a few hours before grilling. By Kate Mirly, MS, RDN, LD, Boone Hospital Center Registered Dietitian
