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
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
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
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
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