In one week, we celebrate National Eat Your Vegetables Day! We are sure you cannot contain your excitement. As a clinic that promotes pursuing overall well-being, we are strong advocates for adopting a healthy and balanced diet, which of course means eating all the vegetables. To help you gear up to celebrate this national day, we want to share some fun facts about veggies and one of our favorite recipes to try.

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Health Benefits of Eating Vegetables

The Choose My Plate program recommends filling half of your plate with a variety of vegetables for each meal. This isn’t just because it’s better to fill your plate with veggies instead of chips; there are a myriad of health benefits that you get from making veggies a main part of each meal:

  • Eating a vegetable-heavy diet can help reduce your risk of heart disease, heart attack, and stroke
  • Eating vegetables may protect against certain types of cancers
  • Adding vegetables to your meals will help you hit your daily intake goals for fiber and potassium, which help maintain healthy blood pressure and reduce cholesterol

(source: Choose My Plate)

All these benefits are boosted by the overall good feeling that you get when you follow a healthy diet. It’s a win-win!

Try this Recipe!

Veggies often take the supporting role in your meals, but we encourage you to let them take center stage at least one day per week. To keep your whole family happy with your veggie-themed dinner, we recommend this recipe that puts them on a popular favorite: Pizza!

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Grilled Veggie Pizza

Fire up the grill with this delicious recipe from Taste of Home.

Here’s what you’ll need:

8 small fresh mushrooms, halved

1 small zucchini, cut into 1/4-inch slices

1 small sweet yellow pepper, sliced

1 small sweet red pepper, sliced

1 small onion, sliced

1 tablespoon white wine vinegar

1 tablespoon water

4 teaspoons olive oil, divided

2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon pepper

1 prebaked 12-inch thin whole wheat pizza crust

1 can (8 ounces) pizza sauce

2 small tomatoes, chopped

2 cups shredded part-skim mozzarella cheese

Here’s what you do.

In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok, basket, or disposable foil basket.

Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once.

Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes, and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

We hope you enjoy this recipe and make eating veggies even more fun for your family!