Centegra Healthy Living Institute
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Grilled Vegetables

The weather is warming up so it’s time to fire up your grill (if you haven’t already) and enjoy the smoky goodness we associate with grilling. While most of us grill meats, have you grilled your veggies? Grilled vegetables are a great way to make a colorful, nutritious meal and enjoy the outdoors.

I like making a colorful vegetable kabob by marinating vegetables including, red or yellow pepper, zucchini, mushrooms, cherry tomatoes, red onions or squash and grilling them on a skewer until vegetables are tender. You can also add you favorite lean meats, like shrimp, chicken or beef. Marinate in a mixture of fresh crushed garlic, olive oil, a pinch of sea salt and cracked black pepper, or if grilledveggies-5you’re in a hurry use your favorite lite Italian dressing.

Many of us grew up knowing Brussel sprouts and broccoli were good for us… by grilling them they are delicious also! Take clean cubed Brussel sprouts (halved or quartered) and broccoli cubes and marinate in the same mixture listed above, just add smoked paprika. Grill the marinated vegetables in a grilling pan (the one with the holes at the bottom) for 20 minutes or until lightly charred and tender, remember to stir during grilling so the vegetables don’t burn. You can also add other vegetables like mushrooms, zucchini and yellow squash.

Next time you think of grilling, remember grilled vegetables. They are not only healthy but also very delicious!

Jamie Patel RD LDN

Outpatient Dietitian

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