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8 Fruits and Veggies You NEED to Put on Your BBQ This Summer

 
Date Posted: August 3, 2016
 

 
 
 

 Cauliflower

A great source of vitamin C and K but it’s also low in calories and is a good source of fibre. Grilling eliminates that distinct smell that some find unappealing when boiling cauliflower and it brings out the taste in ways that may make you look twice at this cruciferous vegetable.

How To Grill: Cut it into large florets and toss them with olive oil and maybe a bit of garlic. Grill for 3-5 minutes until grill marks appear. This will leave it still crispy but if you want it softer, transfer to a grill safe pan and cover with a lid or foil to cook for another 15 minutes.

 

Red Bell Peppers

With 300% of your daily Vitamin C intake and a natural sweetness when cooked, these beautiful peppers should be on your permanent grilling menu.

How To Grill: Cut in half and take out the seeds, then just lay them on the grill, turning occasionally until they reach the desired tenderness. You can leave them a bit crispy or get them beautifully soft. Or skewer wedges between marinated pieces of chicken or beef.

 

Pineapple

This deliciously sweet fruit can be used in so many ways and it packs a nutritional punch. Low in calories, pineapple contains loads of vitamin C and B-complex vitamins plus soluble and insoluble fibre.

How To Grill: Put pineapple rounds on the grill and cook until they have grill marks, flipping to cook both sides. Use them as a burger topper, or on ice cream for a tropical twist.

 

Zucchini

This member of the summer squash family has lots of Vitamin C and other antioxidants, plus it’s readily available and affordable during the summer months.

How To Grill: Cut in rounds or lengthwise and toss with olive oil and garlic. Grill until char marks appear but don’t overcook since zucchini gets very soft inside when overdone.

 

Cherry Tomatoes

With nutrients galore, a tomato a day can keep the doctor away. As well as being full of antioxidants and vitamin C as well as calcium and vitamin K, the large amounts of lycopene found in these beauties can help keep your skin beautiful.

How To Grill: A handful of cherry tomatoes thrown on the grill and cooked until soft make a delicious, flavor filled addition to salads, toppings for pizza, or side dish with grilled chicken.

 

Peaches

High in fibre, antioxidants, and vitamin C, who doesn’t love this summery treat? Grilling them only intensifies their sweetness and gives them a succulent juiciness that is perfect with ice cream.

How To Grill: Slice them in half or in wedges, remove the pit and brush them with a neutral oil like grapeseed (or melted butter if you want more carmelization). Cook them, turning occasionally until they have grill marks and begin to soften, about 6-8 minutes.

 

Bananas

Naturally high in potassium, antioxidants, and vitamin C, bananas are the most widely eaten fruit in the world. Why not shake things up by adding them to your grill?

How To Grill: Slice lengthwise but leave the skins on. Grill sliced side down for 2-3 minutes until grill marks appear. Turn over and brush with honey or brown sugar/melted butter and grill for 1 more minute. Remove from grill, peel them and serve with vanilla ice cream.

 

Asparagus

Grilled asparagus has a depth and flavor so different than its boiled counterparts. And with loads of vitamin B6, folate, and vitamin E, you should be eating as much as you can while it’s cheaper and in-season

How To Grill: Remove woody ends and toss with some olive oil, shredded garlic, and balsamic vinegar. Grill until just tender, flipping occasionally.

 

 

 

 

 
 
 

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