It just may be time to update those backyard barbecue traditions to include a few mouthwatering non-meat options.
When making this recipe it’s best to purchase artichokes in olive oil. Before grilling, remove the artichokes from the oil and let them dry on a towel for two to three hours. Grill them three to four minutes per side and serve coated with olive oil and lemon zest.
Portobello mushrooms have a variety of minerals and nutrients — including Vitamin B, potassium and phosphorus — and are low in calories.
Cauliflower may not be a crowd pleaser when it’s raw. But throw it on the barbecue, and add some salt, pepper and olive oil and it becomes far more tempting, said Jodi Greebel, a registered dietician who founded Citrition, a nutrition consulting practice.
“Grilled asparagus is great because it’s a low-calorie food and a great source of nutrients,” said Chaban. “As an added bonus, it is inexpensive compared to most meat products.”
Fruit can also be tossed on the grill. Greebel suggests using pineapple or peaches.
Formicola suggests pairing melon steaks with balsamic vinaigrette and crumbled feta cheese. Jazz up melon kabobs meanwhile by layering them with zucchini and drizzled with balsamic reduction.