Father’s Day is this weekend and if that’s not a sign of summer, then these 90+ humid days sure are! Summer is a perfect time to entertain outdoors and use your grill……but it’s not a free pass to forget about nutrition. Focus on where your nutrients will come from first. If there is a veggie or two on the menu, then you’re doing well! Too often, summer BBQs don’t have enough veggies on the menu. OR…..maybe there are veggies, but they come with loads of mayo mixed in. What is it about BBQs and mayo??
I’ll show you here that it’s possible to have a delicious vegetable side dish without mayo! There are so many other options out there. Fresh herbs are a wonderful way to add flavor to your dishes without the need for additional sugar, oil or salt. Planting an herb garden is a simple way to always have on hand fresh and tasty seasonings for your healthy meals. Herbs grow beautifully in pots or in soil, which makes growing them accessible for every living situation.
Nutritional benefits of Oregano: Fiber, iron, manganese, vitamin E, iron, calcium, omega fatty acids, manganese, and typtophan.
Mediterranean flavors smell and taste of summer. The marinade for these veggies is super tasty thanks to a large dose of lemons, oregano, and garlic. I’ve added in some olive oil so the kabobs won’t stick to the grill. If you like a little kick to your veggies, add in some crushed red pepper to the marinade. YUM!
As always, ¾ of your plate should be filled with veggies. YUP! 75% of your plate should be filled with plants. There is plenty of room for other stuff on your plate, but your focus is on the food that will give you energy and provide the nutrition your body craves. If you fill up on wholesome vegetables you will be satisfied and have little room for empty calories. I focus my blog on recipes that are mostly plants because I think most people have the rest down……but where they can use some new ideas is in the veggie department. These are super simple to make, don’t require a lot of time, can be served room temp—which means you can make them ahead and have the grill available for last minute items—–there isn’t any reason not to add these to your menu!
When it’s so hot outside, I hate to put on the oven, which heats up the house. But that doesn’t mean you have to rely entirely on raw vegetables or cold salads. Kabobs are a great way to cook veggies on the grill without worrying about them falling through the cracks. I chose veggies that I like, but feel free to add in your favorites, or omit vegetables you don’t enjoy. This recipe will do well with any assortment. The key is to cut them in similar sizes so they cook at about the same rate. If you’re looking for additional recipes for the grill, try this potato salad, one of our family favorites!
If you’re heading to a potluck and you’re concerned about healthy options, make sure you bring one yourself. These kabobs travel well and your host will be thrilled that you’ve helped round out the menu by adding a healthy option. And, if you’re hosting a BBQ, add this to the menu and I’m sure your guests will thank you for the nutritious and delicious option!
I’m never sure how much grilled veggies to make. I’ve learned to make more than I think we’ll need because these grilled veggies are FANTASTIC as left overs. Sometimes I’ll put these flavorful veggies into a wrap with some hummus and greens. Super yummy lunch right there! I’ve also used the extra veggies in grain bowls with some quinoa and beans, served over greens with some of the extra marinade poured over. Another super yummy lunch.
Left Over Grilled Veggies on top of a bed of lettuce with hummus, raw veggies and extra marinade for dressing.
Happy Father’s Day to all the Dad’s out there, especially my hubby who is the best father I know! There’s nobody else I’d rather be in this parenting journey with. XoXo