Grilled Vegetables for the 4th of July!

I am already thinking about what to cook for Fourth of July and I know there will be some meat on the grill in addition to some lighter sides like these grilled vegetables. I love having healthy options on the Holidays when you know you’ll be eating more than usual. Being pregnant all I want to do is bake treats (pies, cookies, brownies)! I have to make sure I balance things out with some lower calorie, healthy choices. One thing I know we’ll be having as a simple side is a big ol’ bowl of watermelon! Can’t have a July 4th party without it!

Tips on Avoiding Weight Gain Over the Holidays

• Serve several vegetable dishes along side your lean cuts of meat- there are so many ways to get veggies into the menu: a tossed salad, grilled veggies, incorporated into a grain (like pasta, rice or couscous), for appetizers as dips or crudite.
• Exercise in the morning- it may be a Holiday but there is still time to exercise and you’ll feel energized throughout the day.
• Have a small healthy snack before the main meal- an apple, a yogurt, a few whole grain crackers with hummus. Don’t attempt to save all your calories for the main meal because you’ll likely overeat.
• Don’t drink all your calories- if you do planning on drinking alcohol and are trying to manage your weight, drink in moderation and don’t forget to account for those calories.
• Make a fruit based dessert- if you must have dessert then try to make it a light one. Fruit salad with whipped cream, even berry/apple pie can be doable if you eat mostly the filling and only a little crust (where all the fat is).

Check back the end of the week and I’ll share a few more July 4th recipe ideas!

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Grilled Vegetables with Basil and Parmensan

Serves 8-10

INGREDIENTS

1 small eggplant, sliced in rounds 1/4 inch thick
2 squash, sliced lengthwise, 1/4 inch thick
2 zucchini, sliced lengthwise, 1/4 inch thick
1 red onion, sliced 1/4 inch thick
1 lb. asparagus, ends trimmed
4 garlic cloves, minced
3/4 teaspoon salt, divided use
3/4 teaspoon pepper, divided use
3 tablespoons olive oil
2 tablespoons red wine vinegar
Juice from 1/2 lemon
1/4 cup chopped basil
1/3 cup shaved Parmigianno Reggiano cheese

DIRECTIONS

1. Toss vegetables with olive oil, chopped garlic, 1/2 teaspoon salt and 1/2  teaspoon pepper.

2. Place a grill pan on medium high heat coated with cooking spray.

3. Place vegetables in a single layer and cook 4 to 5 minutes per side until fork tender and nice grill marks appear (will probably have to grill 2 batches) . Remove from grill back into pan they were marinating in. Toss with vinegar, lemon juice, additional 1/4 teaspoon salt and 1/4 teaspoon pepper.

4. Transfer to serving platter and sprinkle with basil and parmesan.

Recipe from Nutritious Eats

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