Fire Up The Grill

With Health in Mind

Recipes

Grilled Fruit With Strawberry Dip

Cook Almost Anything On The Grill

Feeding Your Memorial Day Mob

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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:

     Marinate the vegetables for a few minutes or half hour in a combination of a little olive oil and balsamic vinegar - in equal parts or to your taste. Add minced garlic, dry basil, oregano, marjoram, coriander, rosemary and black pepper or other herbs of your choice.

     After draining the vegetables, use the marinade to baste the vegetables on the grill, turning often, for 10 to 15 minutes or until tender.

     Most vegetables can be sliced or sectioned for grilling, but a few thicker ones should be parboiled first. Boil potatoes and sweet potatoes for 15 to 20 minutes, drain, cut and marinate.
Small vegetables or bite-sized portions of larger ones are best placed on skewers or put in a grilling tray. On skewers try threading an assortment of small mushrooms, zucchini slices, pearl onions, eggplant slices, green pepper pieces and cherry tomatoes.

     Prepare the cooking surface by lightly spraying with cooking oil. Raise it four to six inches above the hot coals or gas flame.
Corn on the cob grills quicker if the silk and husk are removed. Turn frequently and grill for 8 to 12 minutes.

     As a fitting finish to your outdoor meal, serve a fresh fruit kebob, such as Grilled Fruit with Strawberry Dip (recipe below).

     For additional suggestions on healthy grilling, order the free brochure The Facts About Grilling from the American Institute for Cancer Research (AICR). Call 1-800-843-8114, ext. 110, to request your copy.

AICR

GRILLED FRUIT WITH STRAWBERRY DIP
Recipe courtesy of the AICR.

8 ounces part-skim ricotta cheese
1 (16-ounce) package frozen strawberries, sweetened
2 Tbsp plain nonfat yogurt
1/4 tsp dried, ground ginger
8 strawberries, halved
4 peaches, halved or quartered
8 chunks pineapple
4 plums, nectarines, or papayas, halved
1/4 cup balsamic vinegar
2 tsp granulated sugar

     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 Cal; 3 g Total Fat (1 g Sat Fat); 32 g Carb; 42 mg Sodium; 4 g Protein; 3 g Dietary Fibers. Exchanges: 2 Fruit; 1/2 Fat.