Everything tastes better on the grill, and fruits and vegetables are no exception. While you have the grill going for your entree, include fruits and vegetables too. Grilling is a great way to prepare healthy fruits and vegetables in a quick and different way and keeps the heat out of the kitchen.
Since fruits and vegetables cook quickly on the grill, they retain their vitamins and minerals. Watch fruits on the grill a little more closely, as overcooking can make them mushy.
Wrap vegetables in aluminum foil. Smaller pieces of fruits or vegetables can be put in a grill basket. Peppers, onions, cherry tomatoes, mushrooms, pineapple chunks and new potatoes are easy to put on skewers for kabobs. For added flavor, try different spices, marinades and sauces when preparing fruits and vegetables.
Be sure to avoid cross-contamination when grilling. Keep raw meat and juices away from fruits and vegetables on cutting boards, platters and cooking and serving utensils.
New MyPlate guidelines tell us to make half our plate fruits and vegetables. What better way to get a tasty plate with grilled fruits and vegetables!
For more information on selecting, storing and preparing fresh fruits and vegetables, see Seasonal and Simple: A Guide for Enjoying Fresh Fruits and Vegetables.
Additional nutrition and health information can be found at MissouriFamilies.org.
Contributor: Karen Sherbondy, MEd, RD, LD, Extension Associate, Nutrition and Exercise Physiology, University of Missouri Extension, 816-655-6227