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Healthy Living Recipes

Grilled Summer Vegetables

Serves four to six.

1 bunch asparagus (remove hard ends)
1 zucchini, sliced or cut in chunks
1 summer squash, sliced or cut in chunks
1 onion, cut in large wedges
1 red pepper, cut in large chunks
⅓ cup extra virgin olive oil
1 teaspoon sea salt
Pepper to taste

Wash and cut the vegetables to desired shape and size. Place in a bowl or baking pan. Toss with olive oil and salt and pepper. Cover and refrigerate; allow to marinate for one hour minimum.

Heat grill to medium-high temperature and place veggies on grill, turning them occasionally until desired tenderness is achieved, about 12 minutes.

Read John Bagnulo’s nutritional commentary: Veggie Vigor

Grilled vegetables offer a good-sized serving of fiber and flavor, and are rich sources of phytonutrients. These are molecules found in all vegetables that offer protection against cancer and chronic diseases. Eggplant, for instance, offers solanine, which has been shown to inhibit tumor growth in animal studies.

Eggplants and peppers are part of the nightshade family of fruits and vegetables; for years, alternative health practitioners have advised their patients to avoid members of this family as they have been thought to increase arthritis-like symptoms. While there are anecdotal reports of this, there have not been any clinical studies to date that have demonstrated the phenomenon. I generally only recommend people avoid these vegetables if they notice a change in their digestion with the consumption of nightshades.