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Friday, June 5

Summer Grilled Veggies Recipe

As summer approaches and you break out the grill, your diet can take a beating with too many high-fat foods. One of the easiest and definitely the most delicious ways to eat healthy is by grilling veggies.

From asparagus to zucchini, you can cook many vegetables on the grill. The best options have fewer juices such as eggplant, onions, peppers, corn, asparagus, squash, carrots, and
mushrooms. But that doesn’t mean you can’t enjoy other grilled vegetables.

Grilled vegetables are anything but boring. They can be grilled with little or no seasoning, which is great if you have special dietary needs. You can also marinade them, if you want a big bold flavor, or add a smoky flavor by grilling them with a steak over your favorite wood chips.

Since vegetables can be cooked directly on the grill, placed on skewers, or wrapped in foil, there is no reason to leave these healthy side dishes off your grilling menu.

2 small or 1 large zucchini
2 small or 1 large yellow summer squash
2 medium red onions
Seasoned salt
Crushed red pepper flakes
2 tbs. olive oil


Slice zucchini and summer squash length wise. Slice the red onions into large rounds.

Rub the vegetables with a small amount of olive oil to prevent them from sticking on the grill. Sprinkle with seasoned salt and red pepper flakes or your favorite seasonings. Adjust the amount to desired taste.

Grilling the veggies will only a few minutes so you want your grill to be hot.

Add the veggies to the grill, cut side down. Grill for 2 to 3 minutes.

Flip the veggies over and grill another two to three minutes or until desired tenderness. Onions may take longer depending on thickness.

Your finished veggies should be tender and delicious!

Tip:  Experiment with your favorite seasonings, sauces and herbs to find your preferred winning combination. Here are some you may want to try.

Lemon juice and grated ginger
Hot pepper sauce & a splash of lime juice
Rosemary and minced garlic
Bacon crumbles and chili powder
Soy sauce, lemon juice and minced garlic
Basil and thyme
Balsamic vinegar dressing & Dijon mustard
Worcestershire sauce and garlic
Brown sugar and chives

Save the leftover veggies to use in soups, stews or omelets. Because they’re pre-cooked, wait to add them until the last few minutes of cooking so they warm up but not overcook.

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