Veggies on the Barbie

Vegetables on the Grill

July is National Grilling Month. In addition to the usual burgers and chicken, don’t forget vegetables are delicious cooked outdoors too.

Cooking vegetables on the grill adds flavor to any meal. Baste firm vegetables like bell peppers, corn, eggplant or onions with olive or vegetable oil. Season them with herbs and place on a hot grill until they are tender and brown — usually about 10 to 15 minutes.

Place sliced zucchini, tomatoes and carrots on heavy-duty foil and sprinkle with water and seasoning. Wrap the foil and grill six to eight minutes or until vegetables are tender.
Another great reason to add vegetables to your outdoor cooking repertoire: With the abundance of produce available this time of year, it’s easy to get your recommended 2-1/2 cups of vegetables a day for optimal health.

Produced by ADA’s Public Relations Team