The summer time brings late nights, fireflies, beach days and barbecues! The longer sunlight hours means you can spend more time outdoors with loved ones and spend more time outside grilling! Grilling is a great way to switch up the way you cook food and it can even keep your house cooler in the summer by reducing oven usage!
Grilling food is one of the healthiest forms of cooking. This is because excess oil or fat is not used to prepare ingredients like when sauteing or frying.
Many people are familiar with grilling proteins such as bugers or hot dogs, but not too many individuals grill fruits or vegetables. Some foods like corn, zucchini and mushrooms can be a great addition to a cookout if placed on the grill. All they need is a quick spread of olive oil and dash of salt and pepper to be grill ready.
Cooking on the grill adds a delicious smoky flavor. You can make rainbow Shish Kabob with tomatoes, orange pepper and zucchini to add a lot of color to a meal. Even some fruits like peaches or pineapples can be grilled too for a sweet treat.
Best grilling vegetables and fruits:
- Bell peppers (Red/orange/yellow/green)
- Tomatoes
- Mushrooms
- Corn
- Onions
- Zucchini
- Pineapple
- Peaches
If you are vegetarian, try grilling tofu or tempeh as plant based options! This a great way to include all members of your BBQ in the grilling fun by experimenting with different proteins as well!
However it’s important when grilling to adhere to the proper cooking times of your proteins.
Proper Cooking Times for Proteins
- Chicken: Cook until internal temperature is 165 degree F
- Turkey breast: Cook until internal temperature is 165 degree F
- Hot dogs: Cook until internal temperature is 165 degree F
- Hamburgers/ground beef: Cook until internal temperature is 160 degree F
- Fish: Cook until internal temperature is 145 degree F
The summer calls for fun with friends and family and of course, food! Try out these ingredients at your next grilling extravaganza!
Check out this easy and delicious rainbow Kebob Recipe!
Article and recipe contributed by Alyssa Smolen, dietetic student.
