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A little planning can turn a cookout into a healthful, delicious feast Date published: 8/6/2006
Story by JENNIFER MOTL Photo Illustration by SUZANNE CARR ROSSI THE FREE LANCE-STAR
COOKOUT. The word transports me back in time to warm nights, my father's laughter, fireflies flickering, freshly cut grass and delicious aromas from the grill. Cookout. I taste roasted corn on As an adult, I now know that my favorite summertime foods were healthy. But I also know that isn't the case for everyone. The staples of American cookouts seem to be meatier, fattier products such as all-beef hot dogs--sometimes charred. Over the years, I've discovered new ways to enhance the healthy cookouts my parents introduced me to, and I'd like to share them with you. Fire up the grill They might not be the first foods that come to mind for a cookout, but vegetables and even fruits taste terrific grilled. Most people savor grilled corn on the cob--it tastes great and has antioxidants such as lutein, which protects the eyes. And have you tried vegetable shish kebab? Skewers of cherry tomatoes with chunks of green pepper and white onion look like beads on a string and develop a rich, roasted flavor. They're packed with vitamins. Brush them with Italian dressing or olive oil before grilling for a juicy side dish. For a tasty, healthful dessert, halve peaches or plums and then skewer and grill them. The result is a sweet, slightly caramel flavor. Most people consider grilled meats the highlight of a good cookout. Grilling meats allows some fat to drip away, and it lends a delicious, smoky flavor to chicken and lean beef or pork. Many markets now sell lean, spicy chicken sausages, too. And you can grill fish easily if you squeeze lemon juice over it and wrap it in a foil packet. Grilled veggie patties and portobello mushrooms also are satisfying and low in saturated fat. Consider serving them on whole-grain buns for a main course that resembles an old-fashioned burger, but is healthier for you. Whatever you're grilling, try not to char your food. Burned food contains cancer-causing chemicals called HCAs.
Date published: 8/6/2006
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