Summer is here and it’s time to spend as much time as possible outside in the sun! Grilling is a great way to avoid heating up the house on hot summer days, and the grilled flavor is really hard to beat. Cooking on a grill directly heats the bottom of the food (basically the opposite of broiling), so a variety of unexpected foods make great options to try!
Meat is often the first thing people think of when grilling out, but there are a ton of other options that include vegetables, fruits, and seafood. By combining these food groups with the traditional meat you are grilling, you can create an appealing, colorful main dish that is also on the healthy side!
Here are a few tips and tricks to help you create a new favorite meal on the grill:
- Best Veggies to Grill: Peppers, onions, tomatoes, zucchini, broccoli, asparagus, corn, mushrooms, romaine lettuce, carrots and green beans. Cut the veggies to your desired size, season, and place in a grilling pan, on kabob skewers, or in tin foil that can be placed right on the grilling grates.
- Best Fruits to Grill: Watermelon, peaches, nectarines, cherries, pineapple, pears and grapefruit. If you choose to use larges cuts of fruit, they can be placed directly on the grill grates. Pineapple rings, peach halves, or large pieces of grapefruit are great examples.
- Almost all seafood can be placed directly on the grill grates. Smaller pieces (i.e., shrimp) can be put on kabob skewers or on a grilling pan to be cooked.
When you decide to grill out next, try this Hy-Vee Asian Shrimp Kabob recipe that includes fruit, vegetables, and shrimp.
All you need:
- 1/3 cup fresh lime juice
- ¼ cup Hy-Vee soy sauce (or Bragg Liquid Aminos for lower-sodium option)
- 2 tbsp plus 2 tsp Hy-Vee vegetable oil, divided
- 2 tbsp Hy-Vee honey
- 1 tbsp fresh grated ginger
- 2 cloves garlic, minced
- 2 tsp lime zest
- 1 tsp Hy-Vee crushed red pepper flakes
- 1 pound (26- to 30-count) raw shrimp, peeled and deveined
- 1 medium red bell pepper, seeded and cut into 1-inch squares
- 2 cups fresh pineapple chunks
- 1 cup sugar snap pea pods
All you do:
- In a medium bowl, combine lime juice, soy sauce (or Liquid Aminos), 2 tablespoons oil, honey, ginger, garlic, lime zest and red pepper flakes.
- Add in shrimp, tossing to coat.
- Cover and refrigerate for 30 minutes.
- Soak 8 10-inch wooden skewers in water.
- In another bowl, combine red bell pepper squares, pineapple chunks, sugar snap peas and remaining 2 teaspoons oil.
- Spray grill grate with nonstick cooking spray. Heat grill to medium heat.
- Drain shrimp from marinade.
- Thread 3 to 4 shrimp, pea pods, pineapple and red bell pepper onto skewers
- Grill for 4 to 5 minutes per side or until shrimp are opaque
- 200 calories per serving
- Total fat: 5g
- Saturated fat: 1g
- Trans fat: 0g
- Cholesterol: 180mg
- Sodium: 1110mg
- Total Carbohydrates: 17g
- Dietary fiber: 2g
- Total sugars: 11g
- Added sugars:1g
- Protein: 21g
Recipe Source: Hy-Vee Seasons Spring 2013