Healthy BBQ Menu continued…
I don’t know a single person who doesn’t like to BBQ, and most people I know really “want” to eat better and appreciate a healthy meal that tastes good. Even though I don’t have a BBQ at home (I live in a condo), I go to my friends house to grill trays of vegetables for all my parties. My guests always expect and appreciate the grilled vegetables. If I’m only having a few friends for a sit down dinner, I use my oven’s broiler and it works just as well.
If you’re going to grill inside or outside, you absolutely need an oil mister. It’s so much easier than basting with a brush and you use a quarter of the amount of oil. I’ve had my mister for maybe 3 years now and I love to give them as gifts because they are so useful. The other day I saw an advertisement for misters in which you could add fresh herbs to add flavor to the oil. Mine is a simple one made of stainless steal and not glass because good oils are sensitive to light and heat.
I do recommend using an oil mister for grilling, but please spray the oil away from the heat before you place food on the grill. This recipe is a great way to use an oil mister. You won’t need to use any sauces because fresh grilled vegetables are so good “au naturel”… just like Mother Nature intended. If you have fresh rosemary available put a few branches on the top grill so it infuses dinner with beautiful scent.
Grilled Pork & Vegetables
Serves 4
2 large Portobello mushrooms
4 Japanese eggplants or one medium regular eggplant
1-2 large Onions, thickly sliced
2 Red bell peppers or 8-12 mini sweet peppers
¼ c Olive oil
8 slices Fresh pineapple
1 Pre-marinated pork tenderloin
Optional seasonings: garlic, parsley, rosemary
Pre-heat grill to medium heat. Slice the tenderloin into ½ inch thick pieces (if using a counter top grill) or leave whole if cooking on an outdoor grill. Place meat onto grill and cook to an internal temperature of 145 degrees. The tenderloin will continue to cook once off the heat.
If using Japanese eggplants, half lengthwise. For regular eggplant, slice into ¼ inch thick slices. Thickly slice onion, quarter the bell peppers and remove seeds and white membranes. Layer vegetables on a tray, baste with oil (or spray with mister) and sprinkle with seasoning salt. Grill vegetables and pineapple until vegetables are tender and have grill marks. Most vegetables will need between 7-12 minutes, depending on the thickness.
Enjoy!
- Josee
Labels: healthy eating, Healthy Recipes, Josee
|
Always like recipes! THX!