The weather has warmed up and it’s a great time to be outside visiting or entertaining friends while enjoying this beautiful weather. It’s no surprise that July has been dubbed “National Grilling Month”. Grilling is one of us Americans’ favorite past times and Dr. Lunan would like to share some tips for healthy “grills”.
There are endless options of food combinations that you can cook on the grill. Countless vegetables come to mind that you can grill along-side the meats. Corn-on-the-cob is very popular but it tends to get stuck in our teeth. Sometimes a thin strand of grilled meat can get stuck in there too.
We try to be careful, but sometimes these little pieces just get stuck in there. There’s really no way to avoid this but to try to remove these pieces later with some good old fashioned flossing. Having food stuck can be aggravating and flossing is the most effective way to get rid of it. Toothpicks can help in a pinch, but flossing is stil best.
It never hurts to think beyond meat for your grilling parties too. Dr. Lunan wants to keep those “grills” of your healthy, so why not try some healthier options this summer.
If you like meat, try grilling some salmon:
Perfectly grilled salmon with a slightly sweet and smoky flavor.
- 1/4 cup brown sugar
- 2 tablespoons lemon juice
- 1/2 to 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup lite soy sauce
- 1/4 cup olive oil
- 2 tablespoons water
- 1-2 cloves minced garlic
Place all marinade ingredients into a gallon size zip lock bag and seal. Squeeze gently to combine ingredients, then add salmon fillets. Seal and refrigerate for 1 to 3 hours to allow flavors to penetrate the fish.
Preheat grill to medium high heat. For each salmon fillet, take a piece of heavy duty aluminum foil and fold into a "dish" with sides. Place a salmon fillet into each dish skin side down. Add a little of the marinade on top and place the entire dish on the grill.
Grill for 18-20 minutes with the lid closed. Flip the salmon onto the grill to sear the top, about 1-2 minutes. Carefully scrape off the skin (it should lift right off) and serve.
For a healthy side try grilled zucchini and mushrooms:
Grilled Zucchini and Mushrooms
This recipe is so easy and just takes 10 minutes of prep. There's no tedious skewering, or lengthy prep required. If you haven't tried grilling with a basket, I think you'll love it!
- 1 medium Green Zucchini sliced into 1/3" thick rings
- 1 medium Yellow Squash sliced into 1/3" thick rings
- 1 lb baby bella mushrooms halved or quartered if large
- 1/2 large onion cut into 1/2" wide by 1" long slices.
- 1/4 cup olive oil
- 3 Tbsp balsamic vinegar
- Salt and pepper to taste
You will need:
Preheat your grill to med/high (400˚F).
Place all of your sliced veggies into a large mixing bowl.
In a small bowl or measuring cup, whisk together: 1/4 cup olive oil and 3 Tbsp balsamic vinegar. Drizzle your dressing over sliced veggies and toss/ mix to evenly coat all of your veggies. Sprinkle with salt & pepper to taste and let sit 10 minutes while your grill heats up.
Place all of your vegetables in a grilling basket and barbecue at 400˚F for about 12 minutes or until veggies are tender and cooked through, tossing every few times to ensure even cooking and caramelizing. Add more salt to taste. Remove from heat and serve right away and garnish with fresh parsley, chives, or even basil if desired.
Lastly – for dessert, try some grilled peaches:
All grills cook at different times depending on your BTUs. I set my grill to low to cook these guys so that the bacon didn’t burn and the peaches had plenty of time to soften and caramelize. You should be able to hold your hand above the grill grates for 8 to 10 seconds and you’ll be good.
Bacon Wrapped Grilled Peaches with Balsamic Glaze
- 4 large peaches
- 12 ounces bacon
- 60 large basil leaves plus more for garnish
- olive oil
- balsamic glaze, store-bought or homemade
- Set a grill to low heat and preheat for 10 minutes or so, brush the grill grates with a paper towel dabbed in oil. I use grapeseed oil.
- Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
- Brush the bacon wrapped peaches lightly with olive oil so the bacon doesn't stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
- Transfer to a serving platter and remove toothpicks. Drizzle with store-bought or homemade balsamic glaze.
- Serve hot or at room temperature.
So while you get your patio ready for some summertime grilling, make sure your friends, family and “grills” are all happy. Now get to grillin’.
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