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Published on August 21, 2013

Get Grillin'

August 21, 2013

One of the healthiest methods of cooking food items is placing them on the grill. This is also the perfect opportunity to add a variety of fruits and vegetables to your meal. Fruits taste great on the grill too! Fruits that do best on the grill include pineapple, watermelon, pears, and apples. The heat from the grill will caramelize the sugars in the fruit and make for a great new flavor that can be enjoyed on its own or over some ice cream for a healthy dessert. Not all vegetables do great on the grill; some that really burst with flavor are asparagus, corn, mushroom, onion, bell peppers, and eggplant. Vegetables such as leafy greens, celery, and cucumber do not fare well on the grill due to their high water content. Tomatoes can work well if they are grape or cherry tomatoes and their juicy centers stay intact. Marinating vegetables beforehand or brushing them lightly with olive oil and seasonings is a great way to spark up their flavor and keep them from sticking to the grill. Some easy marinades can be made with olive oil and vinegar, such as white wine or balsamic, and different seasonings. Or try wrapping up some vegetables in aluminum foil for a more crispy effect, toss in some zucchini, squash, or potatoes. Some healthy meats to add with your meal would include fish, chicken, turkey, or lean cuts of pork and beef.


  • 2 large potatoes, thinly sliced
  • 1 large sweet potato, thinly sliced
  • 1 large onion, sliced ¼” thick
  • ½ lb fresh green beans cut in 1” pieces
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 red/orange/green bell pepper, sliced
  • 1 sprig rosemary
  • 1 sprig thyme
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  • ¼ cup olive oil


Preheat grill for high heat.

In a large bowl combine potatoes, sweet potato, onion, green beans, squash, zucchini, pepper, rosemary, and thyme. Stir in 2 Tablespoons olive oil, salt, and pepper to coat.

Using 2-3 layers of foil, create your desired number of packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture among packets. Seal tightly.

Place packets on the preheated grill. Cook about 30 minutes, turning once, or until potatoes are tender.


Michael Ann Kelly, MS, RD
Licensed Dietitian and Nutritionist

Source: Academy of Nutrition and Dietetics;, accessed June 11, 2013.

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