You often hear me talk about the need for most of us to consume more nutrient-rich fruits and vegetables to stay healthy and fight disease.  Have you ever tried to grill fruits and veggies?  The grilling brings out the natural flavors and is an easy way to cook them for summer meals.  Try these tips and recipes for some yummy results!

Fruit Grilling:

  • Harder fruits are easily grilled (pineapples, pears, apples).  Softer fruits require more attention (peaches, nectarines, plums) and may require the assistance of a grilling basket.
  • Grill fruits over low heat, such as when coals have begun to die out or when placed on the outer edges of the grate, using more of an indirect type of heat.  Fruits cook quickly (softer fruit only need to be heated.
  • Cut fruit into pieces that are large enough so they do not fall through the grates.  Use a grill basket or skewers for smaller or more delicate fruit.  If using bamboo skewers, soak for 30 minutes prior to use to prevent the bamboo from burning.
  • Lightly brush fruit with cooking oil or butter to prevent sticking to the grill grate. A non-stick cooking spray used on the grate before heating the grill also helps to prevent foods from sticking.
  • Sprinkle fruit with cinnamon, nutmeg, brown sugar, or lemon juice while grilling. Sugars and sweet sauces tend to burn easily, so it is best to apply these toward the end of cooking time.

Vegetable Grilling:

  • Cooking time for vegetables will vary depending on the type of vegetable and how it has been prepared. Vegetables are done when tender when pierced with a fork or the tip of a knife.  Brush vegetables with oil before cooking and grill over medium heat.
  • It is not always necessary to pre-cook vegetables before grilling.  However, soaking them in cold water before cooking will help prevent vegetables from “drying out”.
  • Slice vegetables into manageable, large size pieces so they will cook evenly. The larger and thicker the pieces the longer the grilling time.  Use grill baskets or skewers for more delicate or smaller cuts of vegetables.
  • Seasoning the vegetables with a coarse salt, such as sea salt or kosher salt, before grilling will intensify flavor.  Experiment with different herbs and spices over vegetables while grilling.
  • Lightly brush grilled vegetables with marinade or your favorite salad dressing after cooking to add interest.

Margarita Grilled Corn
Serves 8

8 ears Fresh Meijer Homegrown sweet corn in husks
4 tsp. finely shredded lime peel (from about 2-3 limes)
1 tsp. sea salt
1/4 cup butter, melted
1 tsp. McCormick Chili Powder

  1. Peel back corn husks about 1/2 way and remove silks.  Pull husks back up around corn.  Place in a large pot and cover with water.  Soak at least 30 minutes (up to four hours).  Drain well.In a small bowl, mix together lime peel and salt.
  2. Again, peel back corn husks, but do not remove, brush each ear lightly with melted butter.  Sprinkle lightly with lime salt. Pull husks back up around corn. If desired, use kitchen string to tie husks around corn.
  3. Pre-heat grill to medium heat.  Place corn in husks directly on grill rack (over direct heat).  Cook 25-30 minutes, or until tender, turning occasionally.
  4. To serve, remove husks and serve with any remaining melted butter and lime salt.  Enjoy!

Nutrition Information (per serving): 114 Calories, 6.5g Fat, 3.5g Saturated fat, 15 mg Cholesterol, 260 mg Sodium, 14g Carbohydrate, 2g Fiber, 2.5g Protein.

Grilled Portabella Mushrooms on French Baguette
Serves 8

1 – 12 oz. package Portabella mushroom caps, washed and trimmed
3 tbsps. Meijer olive oil
4 tbsps. Reduced sodium soy sauce
3 tbsps. Fresh lemon juice
1 Green onion, finely chopped
2 Cloves garlic, minced
Pepper to taste

1 Loaf fresh French Baguette (or French bread)
1 tbsp. olive oil

Mushrooms: Brush grill grates and spray with non-stick cooking spray.  Pre-heat grill to medium heat.  Whisk together olive oil, soy sauce, lemon juice, onion, garlic and pepper.  Brush mushroom caps with 1/2 of the olive oil marinade and place mushroom cap side down on grill.  Generously baste the gill side with the remaining marinade.  Cook about 4 minutes, turn and cook an additional 1-2 minutes, until mushrooms are fork tender.

Bread: Slice bread in 1/2″ slices and brush lightly with olive oil.  Place oil side down on hot grill and toast 1-2 minutes, until lightly browned.  Remove from grill and top with grilled portabella mushroom slices.  Garish with chopped fresh green onion, if desired.

Nutrition Information per serving:  Calories: 139, Protein: 4g, Carbohydrate: 16g, Fiber: 2.3g, Total Fat: 6g (Saturated Fat: 0.8g, Monounsaturated Fat: 4g), Sodium: 360 mg.

Grilled Bananas Foster
Serves 4

½ cup packed Meijer light brown sugar
2 tbsp. Meijer unsalted butter
½ tsp. ground cinnamon
½ tsp. rum extract
1/8 tsp. ground nutmeg
4 medium firm bananas, cut into thick slices
Reduced fat vanilla ice cream

  1. Coat grill rack with nonstick cooking spray.  Preheat gril to medium.  In an 8-inch square foil pan combine sugar, butter, cinnamon, rum extract, nutmeg and 2 tablespoons of water; stir.
  2. Place foil pan on grill; heat until butter melts.  Add bananas; cook, stirring occasionally, 15 minutes or until sugar mixture begins to bubble and bananas begin to soften.  Remove from grill; set aside.
  3. Scoop ice cream into individual parfait glasses or bowls. Spoon warm banana mixture over ice cream, and serve.