NDSU Extension - Burleigh County


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Try Grilling Something New this Summer

Food cooked outdoors on a grill is a welcome sign of spring, and grilling delicious and colorful fruit or vegetables is easy with these ideas. Watch the grilled food carefully because the temperature of grills can vary.

    onion & peppers on the grill from "elenahernandez.blogspot.com"Grilled Vegetables

    Cut your favorite vegetables (bell peppers, mushrooms, asparagus, onions, zucchini, summer squash, potatoes) into chunks.

    Lay out a piece of aluminum foil and spray with cooking spray.

    Place vegetables in a bowl; add enough olive oil or cooking spray to coat. Season with your favorite seasonings (Mrs. Dash, lemon pepper, thyme, rosemary, garlic, etc.).

    Toss to coat evenly.

    Pour vegetables onto aluminum foil and seal all sides.

    Place on a preheated grill. Cooking time varies depending on size and type of vegetables. Most vegetables need four to five minutes, then stir and grill for another three to four minutes until vegetables are crisp tender. Potatoes may take longer (30 to 40 minutes), so you may want to do those separately.


    For more on these great ideas check out FN1420 Grill Something Different.


    Teriyaki Marinade

    1/2 c. reduced-sodium soy sauce

    1 clove garlic, minced

    2 Tbsp. brown sugar

    1/2 tsp. ground ginger

    2 Tbsp. Worcestershire sauce

    1 Tbsp. lemon juice

    Combine all ingredients and mix well.

    This provides enough marinade for about 2 pounds of meat such as pork, chicken or beef. The nutritional value (calories, fat, etc.) will vary with the type of meat you choose.


    Grilled Apples in Foil

    3 c. apple slices, peeled

    1/4 c. butter or margarine, melted

    1 Tbsp. lemon juice

    1/2 tsp. ground cinnamon

    2 Tbsp. brown sugar

    In a small bowl, mix margarine, lemon juice, cinnamon and brown sugar. Place sliced apples on a large piece of heavy-duty aluminum foil. Top with butter or margarine mixture. Fold the edges of the foil to seal. Grill on low to medium heat for 20 to 30 minutes until tender. Serve warm.

    Makes six servings. Each serving has 140 calories, 20 grams (g) of carbohydrate, 8 g of fat, 3 g of fiber, and 0 milligrams of sodium.


    Here's a handy chart for grilling some fruits and vegetables this summer.

    Vegetable/FruitHow to PrepareGrilling Time
    Asparagus Snap off tough end of spears. Roll spears in oil and sprinkle with salt and pepper. 5-10  Minutes; turn every few minutes until tender

    Leave the stem and husk on. Pull back the husk, remove the "silk" and soak for 15 minutes in cold water. Carefully pull the husk back over the corn.

    10-20 minutes; turn several times
    Peppers Cut off top and bottom. Remove core and seeds and cut in half from top to bottom. Brush with oil. 6-10 skin side down, then 3-4 minutes on the other side
    Squash/Zucchini Cut into 2 to 3 slices of even thickness. Brush with oil and sprinkle with salt. 5-8 minutes per side
    Apples, pears Sprinkle wedges with cinnamon and brown sugar. 5 minutes per side
    Bananas (whole) Brush with oil 5 minutes per side (until golden)




    Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service


                         zucchini slices on the grill from "www.flickr.com"               grilled veggie kabobs for a side dish from Land O'Lakes (www.landolakes.com)

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