Break out your BBQ

Grilled Vegetables

We know you'll want to show off your grilling skills for the holiday, and the good news is – you can do it in a healthy way. Here are a few ways to do that:

  • Mind your marinades. Store-bought options are easy, but they tend to contain a lot of salt. Make your own, using dry or fresh herbs with heart-health oils such as olive or canola.
  • Stack it on a kabob. This is a great way to get plenty of protein, plus the fiber of vegetables.
  • Invest in a grilling basket so you can try cooking fruits and vegetables outdoors as well. Brush with a small amount of oil and experiment with seasoning. Rosemary on vegetables and cinnamon on fruit are delicious choices!
  • One word: Foil! Wrap your entire meal – meat, starch and veggies – in aluminum foil for a healthy grilled dinner and easy clean-up.
  • Avoid char-grilling your means by keeping temps low, cooking slowly and investing in a meat thermometer for accurate readings.

 

Grilled Parmesan-Ranch Chicken Foil Packs

Ingredients
4 boneless skinless chicken breasts (4 to 5 oz each) 
1/2 teaspoon salt-free garlic-herb blend 
1/2 cup reduced-fat ranch dressing 
1/4 cup water 
2 cups quartered small red potatoes 
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise 
1/4 lb fresh green beans, trimmed 
1/3 cup finely shredded Parmesan cheese 

Steps

  1. Heat gas or charcoal grill. Cut 4 (18 x 12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast.
  2. In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
  3. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  4. Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 1/2 turn; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (170°F).
  5. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.