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Your Health Champions’ Ideas for Healthier Grilling
When many Americans think of grilling they picture meat, poultry or fish, but you can enjoy
the grilling season without meat. While meat tastes better when marinated and grilled,
guess what — so do vegetables! You can grill pretty much any vegetable, and grilled veg-
etables are delicious alone or added to pasta, rice dishes or salads. Try substituting meat,
poultry or fish with the following vegetables known to hold up well to the rigors of grilling:
Portobello mushrooms can become burgers (grill about 3 minutes per side).
Grilled zucchini and eggplant slices add flavorful veggie layers to any lasagna or
casserole (grill about 4 minutes per side).
Onions and roasted bell peppers spice up any sandwich or dish. Place the skin side
down for the bell peppers and grill about 10 minutes; onions will take 5 to 10 minutes.
Artichoke halves get fancy on the grill. Cut the artichokes in half from the stem end
to the tip. Microwave on HIGH in a covered container with 1/4-cup water until just
tender. Brush cut side with olive oil or balsamic vinaigrette and place on grill for a
couple of minutes.
Sweet corn tastes great when grilled. Coat ears lightly with canola cooking spray.
Grill corn until tender and charred in spots (about 10 minutes).
Extra firm tofu chunks add protein to vegetable kabobs. Grill veggie kabobs for about
10 minutes, turning occasionally.
Source: http://blogs.webmd.com/healthy-recipe-doctor/2011/06/meatless-grilling-options-vegetables.html