Premium Health News Service, EatingWell.com
Cooking vegetables on the grill imparts a delicious smokiness. Here are cooking instructions for five vegetables particularly well-suited to grilling, but these are just the beginning.
1. Artichokes
2. Bell Peppers
Amount for 4 servings: 1 pound
Amount for 4 servings: 2 large peppers
Prep: Halve and scoop out the choke if it’s prickly. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and ground pepper — or with a flavoring combination of your choice.
Prep: Halve, seed and stem the peppers. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and ground pepper — or with a flavoring combination of your choice.
Grilling time on medium-high: Turn occasionally, until lightly charred and tender, about 8 minutes total.
Grilling time on medium-high: Turn occasionally, until lightly charred and tender, about 5 minutes total.
Nutrition information per serving (with oil, salt and pepper): 85 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 12 g carbohydrate; 4 g protein; 6 g fiber; 252 mg sodium; 422 mg potassium. Nutrition bonus: Folate (19% daily value), Magnesium (17% dv), Vitamin C (14% dv). 1 Carbohydrate Serving.
Nutrition information per serving (with oil, salt and pepper): 54 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 148 mg sodium; 173 mg potassium. Nutrition bonus: Vitamin C (127% daily value), Vitamin A (16% dv). 0 Carbohydrate Servings.
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August 2021 | 61°north
