There are so many wonderful fresh vegetables available year round, but especially during the summer months. Locally grown vegetables are available at farmers markets and roadside stands from May through October.

Rather than heating up the kitchen, try grilling your veggies. Since the grill is already fired up for the entrée, it makes sense to make room for a side dish or two. There are several techniques to use when grilling vegetables.

One technique is to put a variety of vegetables (all cut to about the same size) in a foil package and put over indirect heat on the grill. This basically steams the vegetables but you don't get much of a grilled taste. An advantage to this method is that it works for almost any vegetable.

Another technique is to brush the vegetables with vegetable oil, season them, and place them directly over the coals. Turn them frequently and cook until tender-crisp. A variation of this method is to skewer the vegetables. This makes turning much easier. Not all vegetables can be cooked this way.

Some of the best vegetables to put directly on the grill are:

• thick slices of squash, zucchini and eggplant
• wedges of onion and potatoes
• green, red, and yellow peppers cut into large slices
• whole mushrooms (all varieties)
• corn on the cob

Treat the family tonight to a delicious, colorful, and nutritious side dish. 

For Your Information:   All Veggies Great and Small None of the vegetables in this month's recipe would be considered "heavy-weights" in the vitamin and mineral department. That designation is usually left to the darkly colored varieties such as carrots, kale, spinach, broccoli, asparagus, etc. Even so, the fiber, vitamin and mineral scorecard for this dish is impressive. These percentages are based on the daily requirement for an adult: fiber 26% vitamin A 28% niacin 15% folic acid 14% manganese 18% potassium 16%

  
Low Fat Cooking

This is a recipe we found on the internet and "rehabbed" slightly (less oil). It couldn't be easier – unless you eat the veggies raw!