Firing up the grill this weekend? Me too! While the smell of sizzling burgers (especially over charcoal) is enough to bring the neighbors sniffing around your backyard, there are more artery-friendly options out there. I’ve been experimenting with grilled veggies.
My personal favorites are the “holy trinity” of eggplant, zucchini and red pepper. Slice them lengthwise, about a half-inch thick. Grill for 5- 10 minutes per side on medium heat. Toss them with pasta or a little goat cheese and you have a meal. Save the leftovers for sandwiches and salad toppings throughout the week. Here are some more healthy grilling recipes from Eating Well.com. The salmon and the peach sundaes both look yummy!
What’s on your menu this week? Share your favorite grill (or other healthy) recipes with Anne and your Fluid team members.