An abundant Autumn harvest is a great excuse to heat up the grill and enjoy spending the last warm days of late summer and early fall outdoors. Most of us, especially as we start to notice our shape changing with age, are trying to eat a healthier diet that includes more vegetables. And grilling has convinced more than one picky eater that they actually do like asparagus or Brussels sprouts; they were just not being cooked to their best advantage.
With a little olive oil and a sprinkling of seasoning or balsamic vinegar, the humble squash or zucchini takes on a sweeter, smokier flavor when done on a grill. And with today’s streaming televisions, the Sunday game can be enjoyed on the deck while cooking up a storm and spending time with family and friends.
The American Heart Association recommends that adults get between 3 and 5 servings of vegetables each day but how many of us regularly reach that goal? By grilling up a large batch of vegetables on Sunday, they can be easily added to salads, pastas or wraps throughout the week.
Whether enjoying the bounty of your own veggie patch or bringing home local produce from the market, Fall can be the best time to try using the grill for something besides steak or hamburgers. Loaded with vitamin A, squash is a autumn vegetable that pairs well with many dishes and can help protect vision and bone health. Winter squash also contains potassium which may lower the risk for developing high blood pressure.
Grilled Squash Recipe
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small butternut squash, peeled and cut lengthwise into 1/2-inch slices
- In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices.
- Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender. Yield: 4 servings.
Source: Taste of Home Test Kitchen
For more fall grilling ideas follow this link to SeriousEats.com .