4. Pile on the Veggies
If you ask me, vegetables are the sexiest part of the grill. They bring all the color and variety of textures and really liven up the party. They are so low maintenance – you don’t have to worry about over- or under-cooking them, and they complement any protein you can think of to throw on the grill. You can even impress your friends with your creativity: Think corn on the cob, whole mushrooms, bell peppers, zucchini, and asparagus. Try to get every color in the rainbow, and take the time to cut them properly, or take the busy-guy’s approach and buy them pre-cut. No one will know.
5. Calories Count
At the end of the day, if you eat more calories than you burn, you will gain weight. Practice portion control using these habit-changing tips. Taking these steps before you cook the food will make it easier to choose wisely when loading up your plate.
- Make quarter-pound burgers
- Use smaller steaks (filet-mignon size)
- Make kabobs with a mix of meat and vegetables (or fruit!)
- Slice sausages lengthwise
6. Bring it Home with Dessert
There is nothing more gorgeous than ripe, grilled peaches, dripping with juice, topped off with crumbled feta cheese and a drizzle of honey. Pure bliss. Stone fruits are my go-to fruit for the grill but almost all fruits shine here. Pineapple and mango are the perfect complement to chicken. Watermelon is so subtle and pairs nicely with pork. But don’t stress too much about pairing. Strawberries, kiwi, pears, figs, even orange slices – they all look more sophisticated with grill marks. A simple marinade of butter and honey, or just a swipe of oil, will keep the fruit from sticking to the grill and amp up the flavor. Adding black or red pepper keeps things interesting, but when in doubt just pile the fruit on the grill and enjoy the sweet smells. And if you’re an over-achiever, or need your grill to look more organized, the fruit kabob always pleases a crowd. Add a sprig of fresh mint for a restaurant-worthy presentation and call it a day.
