Don't Turn on Your Oven!

Don’t turn on your oven this summer…Instead grill everything!
Whether you use a small barbeque or a built-in outdoor kitchen, as long as you have a heat source, you can make a variety of tasty healthy recipes.
Grilled vegetables make a great side dish and you can cook them in many different ways, such as directly over the heat, threaded onto skewers or in foil with seasoning.
You can grill bell peppers, onion, mushrooms, tomatoes, zucchini, asparagus, eggplant, corn on the cob and so much more. (Adding chunks of pineapple can add a lot of sweetness and flavor). You can grill vegetables without any fat, such as butter or oil, which can be a very healthy choice. You can even grill pizza!
Here is a sample of an entire meal without turning on the oven…
Peach Salsa to accompany your favorite Grilled Chicken, Pork or Fish
Ingredients:
• 2 cups diced peeled peaches
• 1 medium lime or 1/2 tablespoon lime juice
• 1 to 2 teaspoons finely minced fresh jalapeño chile pepper
• 1 tablespoon chopped fresh cilantro
• 1 clove fresh garlic, minced
• 1-2 tablespoons peach nectar
• Dash salt & freshly ground pepper
• Honey, to taste, if desired
Combine all salsa ingredients. Let stand approximately 45 minutes or refrigerate for a few hours before serving. Top on your choice of Grilled Chicken, Pork or Fish
Serves 4 to 6.

Healthy Fresh Corn on the Cob wrapped in Aluminum Foil
Ingredients:• Corn on the cob
• Olive oil
• salt and pepper or any of your favorite seasonings
1.Preheat an outdoor grill for high heat.
2.Husk each piece of corn, rinse & dry.
3.Roll each ear of corn in olive oil & season with your favorite seasoning.
4.Wrap tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Medley of Grilled Vegetables
Pre-heat grill to your normal grilling temperature.
Wash and dry vegetables of your choice. Chop into 1 inch pieces or larger. Place in a large bowl, drizzle with olive oil & seasoning, toss until evenly coated.
Lay out a medium to large sized sheet of aluminum foil, it’s best to use heavy duty foil, and spray with non-stick spray. Pour your vegetables out onto the foil sheet and then cover with an equally large piece of foil. Fold the edges up, fold the edges together and crimp them up so you have a sealed pouch that will not leak liquids or steam.
Grill for approximately 20 minutes, flipping the pouch over after 10 minutes.
Be sure when you take foil off vegetables you wear oven mitts to protect from steam.
If you are grilling other items like steaks or burgers give yourself at least 20 minutes to grill your vegetables. Time your meats or other sides accordingly.


Grilled Salad
•2 Heads of Romaine Hearts
•2 Tbsps Olive Oil
•8 Tbsp Vinigarette Dressing
•¼ Cup Gorgonzola Cheese

Wash, dry, then cut the romaine in half, lengthwise keep the end in tact so it stays together. Rub the outer exposed leaves with olive oil to prevent scorching. Sprinkle cheese inside the leaves. Place on hot grill for about 2 minutes then flip over for one more minute. Place romaine on the top shelf of the grill so the bottom doesn’t cook any more. Close the lid for just a minute or 2 until the cheese starts to melt. Drizzle with your favorite dressing. Serve immediately.

Grilled Bananas
• 4 bananas
• 1 tablespoon lemon juice
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 cups vanilla ice cream

Preheat grill for low heat.
Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. Mix brown sugar and cinnamon together in a small bowl. Roll banana pieces in mixture until well coated.
Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side.
Try pouring a drop of your favorite topping over the bananas or ice cream just before serving