|
||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Vegetables are vital to good health and the fresher they are, the more of their nutritional values they will maintain. Vegetables also taste better when they are fresh. Grilled vegetables can be the centerpiece of a vegetarian meal or an accompaniment to a main dish. If you are planning to grill vegetables, you should pick vegetables with a low water content, such as onions, cabbage, mushrooms, bell peppers and asparagus. You can either grill the vegetables directly on the grill or wrap them in a piece of foil first. If you wrap them in foil, you won't need to add any fats or oils. If you fry them in a pan, they will absorb oils. If you boil them, you will lose vegetable nutrients in the water. Grilled vegetables really are healthier than any other kind. Benefits of Vegetables If you have ever wondered about fruits and vegetables in nutrition, the truth is they are incredibly good for you. Eating more means your risk for type 2 diabetes, stoke and cardiovascular disease is reduced. Another of the benefits of vegetables is that they give protection against heart disease, kidney stones, some kinds of cancers and osteoporosis. Dark green and orange vegetables are better at preventing cancers. Vegetables are also beneficial if you are trying to lose weight. They are high in fiber but low in calories. This means they fill you up without being fattening. Vegetable Nutrients Nutrients found in vegetables include dietary fiber, potassium, vitamin A, vitamin E, folate (folic acid) and vitamin C. Potassium helps to maintain a healthy blood pressure. Dietary fiber helps to reduce cholesterol levels in the blood and is important for good bowel function. Folate helps to produce red blood cells. Vitamin A looks after the eyes and skin. Vitamin E protects essential acids and vitamin A from cell oxidization. Vitamin C keeps the gums and teeth healthy, aids in iron absorption and heals wounds. A Delicious Grilled Vegetable Recipe Choose a selection of vegetables that grill well, such as button mushrooms, eggplant, peppers, corn on the cob, summer squash, and tomatoes. Clean and trim them, cutting each one into halves or thick slices. Parboil some small, waxy potatoes until they are tender. Soak the corn on the cob for an hour, having removed the silks but leaving the husks on. Brush the vegetables lightly with oil, if you do not plan to use foil, so they will not stick to the grill. Alternatively, brush them with a marinade. Prepare a medium hot grill. Place the vegetables on the grill on skewers, in a foil pouch or directly on to the grill. Denser vegetables such as potatoes and carrots take longer to cook, so add those first. Turn the vegetables as needed, brushing on more oil or marinade. When they can be easily pierced with a fork, they are ready to serve. You can make a basic marinade by combining 1 part lemon juice with 2 parts olive oil and 1 peeled, crushed clove of garlic. You can make this a day ahead and store it in the refrigerator. Article Source: http://www.articlewheel.com
What leaves your guest questioning why the soup was so good find the secret vegetable soup recipes here. Along with other magnificent vegetable recipes.
Additional Articles From - Home | Food & Drink
|
  RSS Feeds by Category |
|||||||||||||||||||||||||||||||||||||||||||||||||||||
