Placing food on a grill gives it a flavor that cannot be described any other way then–YUMMY!\u00a0 It’s like cooking with herbs–no added calories, sodium or fat–just pure flavor.\u00a0 Vegetables taste different on the grill–and sometimes children are more likely to try them if they look like their hot dogs do!\u00a0 Grilled vegetables can be used for salads, as a stand alone, or incorporated into a protein item.\u00a0 I love to grill different types of sliced summer squash and place them on Italian bread as a great hero sandwich!\u00a0 Grilled Portabella mushrooms taste so meaty, that they are great by themselves on a bun.\u00a0 Grilled corn on the cob is a favorite.\u00a0 Even placing canned vegetables in foil boats with a little seasoning makes for a great kids meal idea.<\/p>\n
It is important that vegetables are grilled on an oil coated rack so that they do not stick, and cooked on a low flame.\u00a0 Placing them on a fast, hot grill will cause them to char before they are cooked.\u00a0 Grill pans, skewers and racks are all items that can be used to cook vegetables.\u00a0 Even a baked potato cooked on the grill takes on a smoky flavor!<\/p>\n
Here is a recipe that we have used for classes before.\u00a0 The nice\u00a0part about this is t hat you can change the vegetables to accommodate personal likes and dislikes.\u00a0 Any leftover vegetables can be used on sandwiches or pizza later in the week.\u00a0 Save yourself some time, and grill plenty of vegetables\u00a0to use in many dishes.<\/p>\n
Summer Vegetable Salad with Grilled Bread
\nFrom Cooking Light<\/p>\n
The bread will start to soften when it’s tossed with the vinaigrette. If you make the salad ahead, toss in the bread cubes and cheese just before serving.<\/p>\n
Dressing:
\n2 Tbsp red wine vinegar
\n1 Tbsp extra-virgin olive oil
\n1 Tbsp honey
\n1 tsp salt
\n1\/8 tsp black pepper
\n1 garlic clove, minced<\/p>\n
Salad:
\n1 1\/2 tsp extra-virgin olive oil
\n1 garlic clove, minced
\n4 (1-ounce) slices diagonally cut day-old French bread (about 1 inch thick)
\n1\/8 tsp black pepper
\n2 large tomatoes, cored, cut in half crosswise, and seeded
\n1 red bell pepper, quartered
\n1 yellow bell pepper, quartered
\n1 red onion, cut into 1\/2-inch-thick wedges
\nCooking spray
\n3 cups (1\/4-inch) sliced zucchini (about 1 pound)
\n3 cups (1\/4-inch) sliced yellow squash (about 1 pound)
\n1 cup canned cannelloni beans or other white beans, rinsed and drained
\n1 Tbsp chopped fresh or 1 tsp dried basil
\n1 Tbsp chopped fresh or 1 tsp dried thyme
\n1\/2 cup (2 ounces) crumbled feta cheese<\/p>\n
To prepare dressing, combine first 6 ingredients in a small jar; cover tightly, and shake vigorously. \u00a0Prepare grill. To prepare salad, combine 1 1\/2 teaspoons oil and 1 garlic clove in a small bowl. Brush one side of each bread slice with garlic mixture; sprinkle with 1\/8 teaspoon black pepper. Grill bread 4 minutes on each side or until golden brown. Cool; cut toast into 1\/2-inch cubes. Place the tomatoes, bell peppers, and onion in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 6 minutes on each side or until tender. Remove from basket. Place zucchini and yellow squash in basket. Place basket on grill rack; grill for 6 minutes on each side or until tender. Combine the vegetables; cool. Coarsely chop vegetables; place in a large bowl. Add the dressing, toasted bread cubes, beans, basil, and thyme; toss to coat. Divide salad evenly among 6 plates; sprinkle with cheese. Serve immediately.<\/p>\n
Yield: 6 servings (serving size: 1 2\/3 cups salad and 4 teaspoons cheese)<\/p>\n
Calories 240; Fat 7.9 g; Protein 9.3 g; Cholesterol 8 mg; Calcium 118 mg; Sodium 685 mg; Fiber 5 g; Iron 3 mg; Carbohydrate 35.9 g<\/p>\n
Check out these other great blogs on grilling written by nutrition professionals involved in the monthly Recipe Redux Program!<\/p>\n
Alexandra Caspero\u00a0Grilled Summer Fruit Salad<\/a> Placing food on a grill gives it a flavor that cannot be described any other way then–YUMMY!\u00a0 It’s like cooking with herbs–no added calories, sodium or fat–just pure flavor.\u00a0 Vegetables taste different on the grill–and sometimes children are more likely to try them if they look like their hot dogs do!\u00a0 Grilled vegetables can be used for salads, as a Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":8048,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[42,44,780,551],"tags":[49,59,47,60,1085,168,169,524,525,145,212,51,175,193,67,123,52,61,91,159,526,160,179],"class_list":["post-3220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-e","category-b","category-nutrition-2","category-h","tag-children","tag-cooking","tag-cooking-with-herbs","tag-family-meals","tag-b","tag-fruits-and-vegetables","tag-gardening","tag-grilled-vegetables","tag-grilling","tag-healthy-eating","tag-healthy-meals","tag-kids","tag-leftovers","tag-meal-planning","tag-meatless-meals","tag-nutrition","tag-obesity","tag-overweight","tag-picky-eaters","tag-recipes","tag-salads","tag-saving-money","tag-vegetables","cat-42-id","cat-44-id","cat-780-id","cat-551-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2011\/06\/grilled-vegetables-ck-222862-l.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3220"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=3220"}],"version-history":[{"count":5,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3220\/revisions"}],"predecessor-version":[{"id":7763,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3220\/revisions\/7763"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/8048"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=3220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=3220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=3220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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