By Jennifer Fisher, TheFitFork.com
It’s still grilling season! Steaks are great, but don’t forget about fruits and veggies. There is no excuse to be stuck inside with a plate of steamed broccoli or a boring banana when you can be outside kicking up the flavor… and your heels!
Grilling corn is a no-brainer, but it’s time to think outside the husk! What about grilling zucchini, eggplant, cauliflower, onions or sweet potatoes? Cut these larger veggies into thick planks or “steaks,” brush both sides with olive oil, and then sprinkle with your favorite herbs and spices. Place directly on the grates (heated to about 400F) for 2 to 4 minutes per side, depending on thickness. Watermelon, pineapple and citrus can be grilled successfully with the same method.
Smaller veggies such as Brussels sprouts, cherry tomatoes and mushrooms should be skewered or tossed into a grill tray. Do the same with fruits like pitted peaches, strawberries and even grapes. It may sound strange to “barbeque” fruit, but it’s pure magic – the natural sugars start to caramelize along with an unexpected hint of smoke.
With little added fat or heavy sauces, grilling is a healthy way to prepare seasonal produce, a solid argument for adding some to your plate tonight. Remember, experts recommend dividing your plate in quarters at every meal. Three-quarters of the plate should be devoted to fruits, veggies, whole grains and beans/legumes while the last quarter is reserved for lean protein.
Jennifer Fisher is an enthusiastic Core Power fan and user. Along with being a contributor to the fairlife team, she’s a #FitFluential Ambassador, #IDEAfit Inspired Blogger and contributor at the Cooking Light Blogger Connection. Jennifer is also a fit food & healthy living guest speaker, competitive master’s runner, CrossFit enthusiast and mother of three teen boys! For more on Jennifer, visit her blog TheFitFork.com and follow her on Twitter, Facebook and Pinterest.