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Corn, peaches, plums, berries on the grill

Sunday, August 1, 2021

By: Jeff Ash


Charcoal grill with flames

This is prime grilling season.

Let’s fire up the grill, grab a roll of foil and wrap up a bunch of summer’s best vegetables and fruits for some healthy outdoor dining.

 

Pro tip: When you’re done with the foil, crumple it into a ball and use it to scrape your grill grates clean.

 

Grilled Corn on the Cob Wrapped in Foil

Corn Wrapped in Foil

Prep time: 5 minutes

Grilling time: 35 minutes

Makes 4 servings

 

Ingredients

4 tablespoons unsalted butter, melted

2 teaspoons ground cumin

½ teaspoon cayenne pepper

Kosher salt

4 ears yellow corn, shucked

2 tablespoons chopped fresh cilantro

4 wedges fresh lime

 

Directions

Heat a grill to medium-high. Combine butter, cumin, cayenne and ½ teaspoon salt in a small bowl. Brush half of butter mixture over ears of corn. Wrap each ear in a piece of heavy-duty foil.

 

Place wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from grill and let cool for about 5 minutes.

 

Unwrap corn – be careful of steam – and place on serving platter. Brush with remaining butter mixture, sprinkle with cilantro and serve with lime wedges.

 

Source: Food Network

 

Lemon-Parmesan Broccoli in Foil Packs

Grilled Broccoli

Prep time: 10 minutes

Grilling time: 25 minutes

Makes 4 servings

 

Ingredients

1 bag (12-ounce) frozen broccoli florets

1 tablespoon lemon juice

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons shredded Parmesan or cheddar cheese

 

Directions

Heat grill to medium-high. Tear off two 12-inch lengths of foil to make foil packets. Place half the broccoli in center of each piece of foil. Drizzle with lemon juice, olive oil and salt and pepper.

 

Bring up 2 sides of foil so edges meet. Seal edges, making tight ½-inch fold. Then fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.

 

Place foil packets on grill over indirect heat. Cover grill. Cook 15 to 25 minutes or until broccoli is heated through. Carefully open foil packs. Sprinkle broccoli with Parmesan or cheddar cheese. Serve immediately.

 

Nutrition information per serving: 140 calories, 10 g total fat, 2.5 g saturated fat, 7 g protein, 7 g total carbohydrates, 2 g sugar, 3 g fiber, 5 mg cholesterol, 770 mg sodium.

 

Source: Pillsbury

 

Grilled Peach Crisp Foil Packs

Grilled peaches

Prep time: 5 minutes

Wait time: 5 minutes

Grilling time: 15 minutes

Makes 4 servings

 

Ingredients

1/4 cup packed light brown sugar

2 tablespoons unsalted butter, cut into small pieces

Pinch kosher salt

4 ripe peaches

4 tablespoons granola

Four 1/4-cup scoops low-fat vanilla frozen yogurt, optional

 

Directions

Prepare a grill for medium-high heat. Cut four 12-inch square pieces of heavy-duty foil.

 

Toss together sugar, butter and salt in a small bowl.

 

Cut peaches in half and remove pits. Stuff each half with some of the brown sugar-butter mixture.

 

Put two peach halves, stuffed side down, in the center of each piece of foil. Gather up the sides of the foil and tightly crimp the edges to make 4 purse-shaped packets.

 

Put packets on grill, close lid and cook for 15 minutes. Change the position of the packets on the grill about halfway through. (You can remove and open packets to check their progress at any time. Be careful of the steam.) Remove from grill and let rest for a few minutes.

 

Carefully open each packet – hot steam will escape – and use a spoon or fork to flip over the peach halves. They should be tender with a caramelized sauce. Top each serving with 1 tablespoon of granola and a scoop of frozen yogurt if desired.

 

Nutrition information per serving: 270 calories, 9 g total fat, 5 g saturated fat, 6 g protein, 44 g total carbohydrates, 33 g sugar, 6 g fiber, 30 mg cholesterol, 30 mg sodium.

 

Source: Food Network

 

Hot Plums and Berries

Plums, raspberries and blackberries

Prep time: 10 minutes

Grilling time: 20 minutes

 

Ingredients

4 tablespoons melted butter

2 tablespoons sliced, crystallized ginger

3 tablespoons sugar

3 or 4 plums, halved and pitted

1 cup raspberries and/or blackberries

Ice cream

Yogurt

 

Directions

Mix melted butter, sugar and sliced, crystallized ginger in large bowl. Toss with plums. Put fruit, cut side up, on a sheet of foil. Scatter raspberries and/or blackberries on top.

 

Fold up the packet and grill over medium-high heat until plums are tender and berries are juicy, 15 to 20 minutes.

 

Serve with ice cream or yogurt.

 

Source: Food Network

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BayCare Clinic, baycare.net, is the largest physician-owned specialty-care clinic in northeastern Wisconsin and Michigan’s Upper Peninsula. It is based in Green Bay, Wisconsin. BayCare Clinic offers expertise in more than 20 specialties, with more than 100 physicians serving in 16 area communities. BayCare Clinic is a joint partner in Aurora BayCare Medical Center, a 167-bed, full-service hospital. Follow BayCare Clinic on Facebook and Twitter.