There was a time when the very thought of grilling conjured up images of slabs of meat and thick sauces, but times are changing. We’ve armed you with a load of healthy substitutions so you can join in on the outdoor fun without sacrificing flavor (or your waistline).
- Greens: Though they may seem too delicate to grill, heartier lettuce and greens with broad leaves like romaine, kale, Swiss chard and collards make great grill fare. Brush with olive oil and season with salt, then grill a few minutes on each side until crispy.
- Fruit: Sweet fruit, like stone fruit and pineapple, offer an unexpected twist to the grill. Cut in half and remove pits/cut pineapple into rings. Brush with olive oil and place on the grill, turning once when grill lines form and the fruit softens. Grilling brings out the natural sugars in fruit. Serve as a dessert on its own or with a dollop of plain yogurt or vanilla ice cream.
- Un-burgers: Why bother with frozen, processed burger patties when you can make your own. Use portobello mushroom caps or make your own patties from lentils or chickpeas. Eat them as is or dress them like you would regular burgers.
- Vegetables: Asparagus, peppers, summer squash, mushrooms and onions are ideal for grilling. Cut them in uniform chunks—no more than 1" thick—and soak them in cold water for 30 minutes before throwing them on the grill (so they don’t dry out). Skewer them to make kebabs or use a grill basket and season with herbs and spices for an easy, flavorful side dish.
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