Grilling Healthy and Green:

 

Clean and Green: Propane gas is the cleanest for grilling.

 

Charcoal and Charcoal Alternatives: Ethanol products derived from corn oils burn clean and eliminate the need for charcoal lighter fluid

 

            - EcoStart Natural Lighter Fluid, by Frontier Brand is found in the grill and grill accessory isle at Meijer.  EcoStart lights quickly and is a great alternative to traditional lighter fluid and you use less of the natural lighter fluid gel, only 1 1/2 Tablespoons per 1 pound of charcoal.

 

            - Charcoal Chimney’s:  These resemble a large coffee can with a handle.  The can is divided so that charcoal can be stacked in the top portion and paper can be placed in the bottom portion.  Place in your grill and light the paper – this allows you to use charcoal without using lighter fluid.

 

            - Portable charcoal replacement:  Awesome for on the go!  The FlameDisk is about the size and thickness of a Frisbee and is made of lightweight aluminum.  The disk is filled with a waxy blend of ethanol – place the disk in your grill (use two disks for larger grills), light, and you’re ready to cook immediately.  The disk lasts about 40 minutes, adequate for cooking most foods.  The package even includes a book of matches!

 

Health Tips:

To decrease the production of carcinogens known at Heterocyclic amines (HCA’s) that can occur during grilling, follow these simple steps:

 

1. Don’t allow foods to blacken / char / burn.  This is what creates the HCA’s.  Keep a water bottle handy to douse any out of control flames or move food to a cooler area of your grill.

 

2. Fatty foods and sugary foods burn and char more than other foods.  Trim excess fat from meats and poultry, and don’t add sweet sauces (BBQ sauce) until the last five minutes of grilling – reduce heat to low when your sauce is added.

 

3. Be proactive!   Olive oil and citrus juices are protective and can reduce the production of HCA’s by as much as 95%.  Add lemon or orange juice to your marinades and basting liquids (about 1/4 cup) – the acids also help to tenderize meats.  Lightly brush foods, especially vegetables and fruit, with olive oil to cut down on flaring.  However, even too much olive oil can cause flare ups – so moderation is important. 

 

4. Cut fruit and vegetables into large slices to prevent them from falling between the grill grates.  Alternately, using a vegetable basket or screen can make grilling fragile foods a cinch.   Season fruits with spices such as cinnamon and nutmeg to enhance flavors.  Lemon and seasoned peppers, in addition to herbs, are excellent on grilled vegetables.

 

Grilled Tuscan Marinated Vegetables

Makes 8 servings.

Prep Time: 15 minutes, Refrigerate Time: 1 hour, Cook Time: 10 minutes

Ingredients:INGREDIENTS

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 tablespoon Super Spice Grill Blend

1 teaspoon Dijon mustard

1 medium yellow squash, cut lengthwise into 1/2-inch thick slices

1 medium zucchini, cut lengthwise into 1/2-inch thick slices

8 asparagus spears, ends trimmed

2 plum tomatoes, halved lengthwise

1 small red onion, sliced into 1/2-inch thick rounds

Method:

1. Mix oil, vinegar, Super Spice Grill Blend and mustard in small bowl until well blended. Place vegetables in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well.

2. Refrigerate 1 hour or longer for extra flavor. Remove vegetables from marinade. Place vegetables in grill basket, grill rack or thread onto skewers.

3. Grill over medium heat 5 to 10 minutes or until tender, turning frequently.

Approximate Nutrition Information per Serving:

Calories: 91, Fat: 7g, Carbohydrates: 6g, Cholesterol: 0 mg, Sodium: 106 mg, Fiber: 2g, Protein: 1g

Recipe adapted from McCormick Kitchens: McCormick_Kitchens@mccormick.rsys1.com

 

Easy Grilled Vegetables

Makes 6 (1/2-cup) servings.

Prep Time: 5 minutes, Cook Time: 15 minutes

Ingredients:

5 cups assorted cut up vegetables, such as zucchini, yellow squash, bell peppers, eggplant, mushrooms and / or onion

2 tablespoons olive or vegetable oil

2 tablespoons McCormick® Grill Mates® Montreal Chicken Seasoning or 2 tablespoons McCormick®25% Grill Mates® Less Sodium Montreal Chicken Seasoning

Method:

 

1. Toss vegetables with oil and Seasoning in large bowl.

2. Place vegetables in grill basket, grill rack or thread onto skewers.

3. Grill over medium heat for 12 to 15 minutes or until vegetables are tender, turning occasionally.

Approximate Nutrition Information per Servings:

Calories: 65, Fat: 5g, Carbohydrates: 4g, Cholesterol: 0 mg, Sodium: 87 mg, Fiber: 2g, Protein: 1g

 

Recipe adapted from McCormick Kitchens: McCormick_Kitchens@mccormick.rsys1.com

 

Grilled Portabella Mushrooms on French Baguette

 

Prep. Time: 10 Minutes, Cooking Time: 6-8 Minutes

Serves: 8

 

Ingredients:

1 - 12 oz. package Portabella mushroom caps, washed and trimmed

3 Tbls Meijer olive oil

4 Tbls Reduced sodium soy sauce

3 Tbls Fresh lemon juice

1 Green onion, finely chopped

2 Cloves garlic, minced

Pepper to taste

 

1 Loaf fresh French Baguette (or French bread)

1 Tbls Olive oil

 

Method:

Mushrooms:  Brush grill grates and spray with non-stick cooking spray.  Pre-heat grill to medium heat.  Whisk together olive oil, soy sauce, lemon juice, onion, garlic and pepper.  Brush mushroom caps with 1/2 of the olive oil marinade and place mushroom cap side down on grill.  Generously baste the gill side with the remaining marinade.  Cook about 4 minutes, turn and cook an additional 1-2 minutes, until mushrooms are fork tender.

 

Bread:  Slice bread in 1/2" slices and brush lightly with olive oil.  Place oil side down on hot grill and toast 1-2 minutes, until lightly browned.  Remove from grill and top with grilled portabella mushroom slices.  Garish with chopped fresh green onion, if desired.

 

Nutrition Information (Approximate, per serving):

 

 

Calories: 139, Protein: 4g, Carbohydrate: 16g, Fiber: 2.3g, Total Fat: 6g (Saturated Fat: 0.8g, Monounsaturated Fat: 4g), Sodium: 360 mg.