Fit for you
Grill fruits and veggies
June is National Fruits and Vegetables Month, so why not combine that with Father's Day and treat good old dad to a special day. There is a saying the way to a man's heart is through his stomach — but during grilling season, make sure to take a shortcut through the land of barbecue to win dad's heart.
Introduce a few new fruit-and-vegetable concepts for a change of pace working at the grill. Here are a few lesser-known fruit-and-veggie barbecued treats:
• Corn-on-the-cob, cooked in the husk and soaked in water, is perfect to complement burgers and hot dogs. Pulling the husk back and tying with butcher's string can help bring out the natural flavor.
• Thick-stalked asparagus can be tasty brushed in olive oil and thrown on the grill. But make sure to place them crosswise on the grill; you wouldn't want to lose any through the grates!
• Grill pineapple with lemon, lime or orange juice and honey for a great teriyaki chicken side dish.
• Brush peaches, apricots or nectarines with canola oil and sprinkle with sugar for a sweet, crunchy crust.
When grilling fruits and veggies, make sure to stock up on the right tools. Baskets, skewers and trays eliminate some hassle because grillers can stir and toss like they normally would on the stove and not have to worry about losing the meal between the grates. Foil is a griller's best friend; crimp the edges and toss on the grill for a side dish with easy cleanup.
Information provided by St. Anthony Hospital and www.fruitandveggieguru.com. For more information or to find a physician, please call Saints Physician Referral at 231-8866. For more health related information, visit www.saintsok.com.