By: Courtney Eli
Summer is all about fireworks, grilling out, and staying as cool as possible! During this summer month light up the grill and cook a variety of healthy, in-season vegetables for a tasty cookout. Although grilling corn on the cob is mighty delicious, this summer vegetable can be high in starch and we could be missing out on the bounty of summer produce that gets even better on the grill.
Grilling vegetables is a great way to increase vegetable consumption among all age groups and almost any vegetable is fair game. To start, you’ll need to cut and prepare the produce. For instance, you will need to trim the woody ends off the asparagus, seed and quarter the bell peppers, and cut the summer squash into lengthwise rectangles to name a few.
Once prepared, to prevent the vegetables from sticking, you will need to brush the vegetables with a small amount of heart-healthy oil, such as olive oil, and make sure your grill is clean! When it comes to cooking the vegetables, the timing varies on size and shape of each vegetable. For a general rule of thumb place the heartier vegetables that can handle heat, like peppers and onions, in the back of the grill and cook them first, followed by squash, zucchini, and mushrooms; then quick-cooking asparagus and tomatoes.
Cook all the vegetables to desired texture and tenderness, but probably cook no longer than 10 minutes. Serve warm or chilled on a serving platter to be enjoyed by friends and family all summer long!