Sunday, August 15, 2010

Grilled Veggies

Grilled veggies make a great side dish for grilled meat. Take advantage of the summer time to consume these healthy nutritious foods.

Both eggplant and zucchinis are low in saturated fat, cholesterol and sodium, and very good source of dietary fiber, which makes them a great addition to your diet.
Eggplant contains over eighty different nutrients, so you can't go wrong with an eggplant diet. In addition, it contains numerous vitamins and minerals. Eggplant also contains phytonutrients, antioxidants which can help prevent damage from free radicals and protection from certain types of cancer. One of the photonutrients that helps to make up eggplant nutrition is nasunin, a powerful antioxidant found in the skin of the eggplant. Nasunin helps to protect the lipids which are found in the membranes of brain cells.
There is a wide verity of zucchinis available, but they are not all equally nutritious. The darker the zucchini, the more nutritious it is. Zucchinis are rich in folate, potassium, vitamin A and C. Most of the nutritions are in the skin, so don't peel it, just wash them well.

  • eggplants
  • zucchinis
  • oregano, thyme, rosemary
  • olive oil
  • balsamic vinegar
  • salt and pepper

Slice up the eggplants and zucchinis. Salt the veggies first, then sprinkle some olive oil, balsamic vinegar, pepper and herbs.

Grill on both sides until soft. This should take a couple of minutes per side.

Grilled veggies are good as a side dish with meat, or you can make appetizer sandwiches with them. You can also use grilled veggies as an eatable decoration on the serving plate.

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1 comment:

  1. You took a good shot of the grilled veggies, like the idea of an appetizer too, thanks.