9 / 5 Vegetables You Should Cook on Your grill

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

Amount for 4 servings: 1 pound

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.

Grilling time on medium-high: Turn occasionally, until lightly charred and tender, about 8 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.

2. bell PePPers

Amount for 4 servings: 2 large peppers

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 5 minutes total.

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.

3. COrN

Amount for 4 servings: 4 ears

Prep: Husk the corn. 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, 8 to 12 minutes total.

Nutrition information per serving: 120 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 19 g carbohydrate; 3 g protein; 2 g fiber; 161 mg sodium; 277 mg potassium. 1 Carbohydrate Serving.

4. POrtObellO mushrOOms

Amount for 4 servings: 4 large

Prep: Remove stems and scrape out gills with a spoon, if desired. 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, 6 to 8 minutes total.

Nutrition information per serving (with oil, salt and pepper): 50 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrate; 1 g protein; 4 g fiber; 153 mg sodium; 299 mg potassium. 0 Carbohydrate Servings.

5. ZuCChiNi

Amount for 4 servings: 1 pound

Prep: Slice diagonally into 1/4-inch-thick slices. 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, 4 to 6 minutes total.

Nutrition information per serving (with oil, salt and pepper): 49 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; 284 mg potassium. Nutrition bonus: Vitamin C (20% daily value). 0 Carbohydrate Servings. Anchorage•Aniak•ColdBay Dillingham•DutchHarbor•Homer KingSalmon•Kenai•SandPoint St.Mary’s•St.Paul•Unalakleet•Valdez

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