One of the reasons I love grilling is because of how deliciously easy it is to put healthy food on your family’s table.
You might be surprised to learn how many foods you can grill! Combining different food groups to take them to a whole new level of tastiness - fruit with veggies, veggies with fish, citrus with fish, chicken with fruit, the list goes on.
I’ve even seen grilled salad in some recipes! One of my favorite things - and one of the healthiest foods to grill - is vegetables.
The benefits to your diet from eating more veggies is endless, so why not enjoy them grilled?
Gets More Nutrients into Your Body Where They Belong – Grilling vegetables cooks away less of the vitamins & nutrients in them than other cooking methods, like boiling. Next to eating them FRESH, “grilled” is one of the best ways to eat veggies.
Naturally Adds Flavor – The heat of the grill causes the natural sugars in vegetables to caramelize, which gives the same veggies an entirely different flavor than when eaten fresh, steamed or boiled.
Variety – You can easily mix veggies with each other, or with your favorite lean meats, seafood, and even fruits. The possibilities are endless.
Picky Eaters Eat More Vegetables – Grilled veggies taste different and can be easily seasoned with herbs and spices to make their taste more appealing to even the finickiest eater. This may be a major way your picky eater will add more veggies into their diet.
It’s Fun! – Grilling gets you outside for some fresh air and Vitamin D! Whether dinner with the family or a get-together with friends, grilling has a way of getting us outside where we enjoy the fresh air! Who couldn’t use more of that?
Enjoy more veggies at your house with these easy, delicious recipe ideas:
Spicy Mexican Grilled Sweet Corncobs
5-6 FRESH ears of sweet corn
2 Tbsp butter
2 Tbsp olive oil
1 tsp chili powder
1/2 tsp red pepper flakes
1/2 tsp cumin
1/3 cup feta cheese (or Cotija Queso)
Preheat grill to medium heat.
Boil ears (shucked and cleaned) in a stock pot for about 20 minutes, then drain and remove.
Place corn ears over grill and drizzle olive oil over them, then cook for 5 minutes on one side. Using tongs, turn ears over to cook for 5 minutes on other side.
Place corn on a platter, and sprinkle with the spices, and place a pat of butter on each ear. Then sprinkle a few crumbles of cheese over corn and serve.
Lemon & Garlic Asparagus
1 bunch thin asparagus
1 bunch of green onions, trimmed
2 cloves fresh garlic, minced
1 lemon, halved
Preheat grill on low-to-medium heat, and prepare a cookie sheet-sized, folded “pan” made from the aluminum foil.
Rinse the bunch of asparagus off, trimming off at least an inch from the bottom of stalks. Place the spears on the aluminum foil, spreading them out in an even layer. Add the bunch of green onions, spreading them through the asparagus stalks.
Sprinkle the minced garlic over the stalks, and squeeze the juice from the two lemon halves over the vegetables.
Drizzle olive oil generously over the vegetables, and place homemade “pan” over the grill slats. Grill for about 10-15 minutes (to desired done-ness) over low to medium heat. Serve immediately.