Choose Fresh Produce
Whether you decide to grill pineapple, watermelon, corn or asparagus, make sure it’s fresh. Ideally, the produce you grill should be firm and picked within the past three days.
Brush on the Oil
You’ll want to stock quality canola, olive or coconut oil in your pantry before you grill produce. It adds extra flavor to your grilled produce and a light coating works together with foil packets or a non-stick grate to ensure the fruits and veggies don’t stick to the grill.
Mix a Few Marinades
In addition to the oil, prepare a few marinades. Olive oil infused with herbs, raspberries, mint or other flavorings, honey and low-fat or Greek yogurt enhance the taste of your grilled produce.
Leave the Skin On
The skin of many fruits and veggies contains healthy nutrients. So, leave veggie skins on when you grill them and maximize the nutrient content of the grilled veggies you eat. Most fruits, however, grill better without the skin.
Pre-Cook Some Veggies
Certain veggies cook more evenly on the grill when you pre-cook them in the kitchen. To prep asparagus, beets, broccoli, parsnips, potatoes, squash and carrots for grilling, steam or blanch them until they’re al dente. Alternatively, tomatoes, sweet potatoes, peppers, mushrooms, onions and eggplant will cook evenly when you grill them raw.
Use the Right Temperature
When you cook fruits and veggies over moderately hot coals, the outside could cook faster than the inside. You’ll want to rotate the produce between direct and indirect heat so that each piece cooks evenly and completely.
Whether you cook for one or 100, prepare fruits and veggies on the grill and enjoy a summer nutrition boost. They help you stay healthy, and you’ll feel good knowing that you’re helping your family and friends stay healthy, too.