Grilling Fruits & Vegetables

Looking for a way to add some excitement to your fruits and vegetables? Try cooking them in a non-traditional way – on the grill! As the weather gets nicer, firing up that grill becomes more and more appealing. 

This issue of Seasons magazine highlights this topic and provides some tips on how to successfully grill certain fruits and vegetables (pages 13 & 14).

General tips for grilling produce:

• Gather your favorite produce.  After properly washing them, you can cut them into bite-sized pieces, or leave whole. If you’re wanting to grill salad greens, such as romaine, kale, or small head lettuces like butter lettuce, be sure to leave the leaves attached to the head and cut the heads in halves or quarters, then place cut side down on the grill. 
• Oil the grill rack or grill basket by using a paper towel dipped in olive oil.  Do not use cooking sprays.
• Next, lightly toss the prepared vegetables and/or fruit in olive oil or drizzle the oil on the flat surface of lettuces to be grilled.
• Be sure to consider the weight or density of the vegetable when grilling. Sweet potatoes, for example, will require a longer grilling time than zucchini or mushrooms.  If you plan to grill multiple vegetables, be sure to grill the denser vegetables first that require a longer cooking time.  Once almost tender, add the less-dense vegetables, turning as needed for even cooking and browning.
• Skewers are another option you can use for perfectly grilled fruits and vegetables.
• For a salt-free flavorful grilling experience, remember Mrs. Dash’s seasonings. 

Try this recipe adapted from hy-vee.com.

Grilled Vegetable Platter

All you need

1 red onion, sliced

12 asparagus spears, sliced

6 medium carrots, peeled, halved lengthwise and quartered

12 ounces fresh green beans

1 medium yellow sweet pepper, seeded and cut into wedges

1 medium red sweet pepper, seeded and cut into wedges

2 medium zucchini, cut into 1/4 –inch slices

¼ c. Hy-Vee Select Olive Oil

Hy-Vee salt and Hy-Vee pepper, to taste

All you do

1. Drizzle vegetables with olive oil and season with salt and pepper. Place vegetables in a grill basket or lay on top of foil. Grill over medium heat for 30 to 35 minutes or until veggies are tender and lightly browned.

2. Serve vegetables with your favorite Bolthouse Farms dressing.  You can find these dressings in our refrigerated dressing section, right across from the bagged salad blends. 

Daily Values:

120% vitamin A, 80% vitamin C, 4% calcium, 4% iron

Nutrition Facts per serving:

Calories: 80, carbohydrates: 9g, cholesterol: 0mg, dietary fiber: 3g, total fat: 5g, saturated fat: trans fat: 0g, 0.5g, protein 2g, sodium: 25mg, sugar: 4g,

Enjoy!

-Dietitian Natalie