Grilling can be a healthy method of cooking when we think beyond the standard fare and get creative with summer produce. Not only do plant foods contain a variety of health boosting phytonutrients, but they also lack the cancer-causing compounds found in grilled meats. The grill can enhance flavors so even the most die-hard meat eaters will be satisfied. With the abundance of peak fruits and vegetables, summer is a great time to embrace plant-forward eating.
- Juicy steaks: The vegetable kind! Swap red meat for a thick slice of eggplant, cauliflower, or portobello mushroom. These hearty vegetables become tender, sweet and smoky when grilled to mimic the texture and flavor of meat. Consider marinating them with your favorite meat marinade, and/or pair with a savory sauce to create a satisfying main dish.
- Sizzling salad: You may not think of grilling leafy greens, but once you taste their sweet flavor and crispy edges, it’ll be a summer favorite. With a good amount of vitamin C and vitamin A, green lettuces can also help boost your immunity. Try grilled romaine hearts with chickpeas, grilled butter lettuce with a simple vinaigrette, or grilled Little Gem lettuces and asparagus tossed with blood orange, lemon, and feta.
- Carrot dogs: Packed with beta-carotene and fiber, the humble carrot becomes a tasty alternative to the traditional processed, meat-based hot dog. Marinate first in a blend of soy sauce and spices to get a true barbecue flavor.
- Un-fried fries: Save the oven fries for winter and try grilling your fries this summer. Simply cut potatoes in wedges, toss in olive oil, and cook directly on the grill, or for more crunch, set a cast-iron skillet over the flame. Up the nutrition by using vitamin-rich sweet potatoes or other root vegetables. Pair with your vegetable steaks for a twist on steak frites.
- Sweeter endings: How do you make fruit sweeter without adding sugar? You grill it! Grilling caramelizes the natural sugars in fruit, giving them a deeper, richer, and more complex flavor. Most any fruit can be grilled, but for best success avoid overripe fruits and cut in larger pieces than you might for snacking. In addition to our grilled cinnamon honey pears [link to Monday recipe], try grilling watermelon with a balsamic glaze, pineapple slices with a dollop of honey Greek yogurt, or even a grilled banana dressed up as a split.
So, turn off the oven and fire up the grill instead. Enjoy the nostalgia of a summer barbecue — but change it up this year with a new, healthier twist!