- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Time To Throw The Veggies On The Grill

394 - Diabetic Gourmet Magazine

Memorial Day is opening day for the grilling season. Many people grill hot dogs, burgers and chicken. But it doesn't have to stop there. With all the health protection they provide, vegetables should have an important place on the grill. Grilled vegetables can be served many ways - over brown rice, in pita sandwiches, as appetizers, or side dishes.

Vegetables are a low-fat, low-calorie source of nutrients, dietary fiber and other health-protective substances. When grilled or cooked over an open flame, their natural sugars and flavors intensify into a wonderful eating experience. Unlike meat and chicken, most vegetables cook quickly, so make sure to watch them closely.

To help keep vegetables from sticking to the grill, lightly coat the rack with cooking spray and place it over hot coals for five to 10 minutes before adding the food. Vegetables also can be lightly coated with either olive or canola oil spray.

Onions and tomatoes can be grilled whole, or in large chunks and skewered so turning and serving is easy. Use metal skewers, or soak wooden skewers in water until thoroughly damp to keep them from catching fire. Or, use a "grill tray" which will prevent falling onto the coals. To grill corn on the cob, first, carefully peel back the husks, remove the silk, and put the husks back in place; then, soak the corn in water for 45 minutes. Grill corn, turning occasionally, for 20 to 25 minutes.

More from our magazine:  Roasted Asparagus

The only limit to what vegetables you can grill is your imagination. Be creative. Thread chunks of zucchini, yellow or orange bell peppers, eggplant, mushrooms and cherry tomatoes on skewers. Coat lightly with cooking oil spray, then season with basil, parsley, onion and garlic. Grill until they are tender, turning them often to avoid charring.

Content Continues Below ⤵ ↷

Grilled Vegetables with Basil

Makes 8 servings.



Nutritional Information Per Serving:
99 calories,
7 g. total fat (less than 1 g. saturated fat),
8 g. carbohydrate,
2 g. protein,
1 g. dietary fiber,
39 mg. sodium.

Diabetic Exchanges: 2 Vegetable, 1 Fat