It’s summertime, and it’s time to take out those tongs for grilling. Grilling is a great way to cook vegetables so they will retain the nutrients and vitamins that make them so healthy. Boiling vegetables is effective, but drains the vegetables of their nutrients. For other articles about food, see Top 5 Super Foods: Fruit Edition.
Vegetables are delicious and healthy. They are low in calories and fat and full of antioxidants and phytonutrients. If you’re not sure which vegetables to grill, look for vegetables that are in season and are grown locally.
To properly cook vegetables on the grill, make sure the vegetables don’t end up stuck on the grate. Use a non-stick cooking spray on your grill so the vegetables will easily come off. Other methods include wrapping the vegetables in foil or placing them in a specialized grilling basket.
Before putting vegetables on the grill, think about how you would like to season them. For a simple version, coat them in olive oil and season with salt and pepper. Lastly, make sure you turn on the range hood while cooking. If you’re cooking on the stovetop in your kitchen, turn on your range hood. If you’re grilling outside, turn on the outdoor range hood if you have one.
The following are some of the most nutritious vegetables to grill:
This green vegetable is full of antioxidants, vitamin E, beta-carotene, manganese, vitamin C and glutathione. It has anti-inflammatory properties because of the flavonoids and saponins it contains. Asparagus has also been used medicinally throughout its history and it is known as a diuretic. It is believed its glutathione content gives it the power to remove toxins from the body and prevent cancer. Asparagus also contains fiber, folate and vitamin B12.
Zucchini is a green squash that is shaped like a cucumber. It contains antioxidants, potassium, vitamin A, protein, fiber, vitamin C and folate. It improves the body’s immunity, potassium helps the issues within the body and fiber improves the digestive system.
Onions may seem like a garnish or an element that is an add-on to a meal. For example, onions by themselves do not usually make a sufficient side. However, that doesn’t mean onions aren’t nutritious. They contain anti-inflammatory agents, they fight infections and they increase immunity. They contain phytochemicals, chromium, and quercetin. It is thought onions increase beneficial cholesterol, that they regulate blood sugar and that they prevent cancer.
Bell peppers are a sweet vegetable. The level of sweetness depends upon the color. Green bell peppers are the least ripe and red bell peppers are the ripest versions. Bell peppers have low fat content and contain antioxidants, vitamin C, vitamin E, lycopene and beta-carotene. Additionally, the fiber in bell peppers help the digestive system and the vitamin C helps fight infections.
Tomatoes were once thought to be poisonous during history; they are a member of the nightshade group of vegetables. Today, we know tomatoes contain antioxidants, carotene lycopene, vitamin C and vitamin A. They are thought to prevent cancers, including prostate cancer, to improve urinary tract health and to protect skin from the sun’s rays.
Have fun grilling these colorful and healthy vegetables!