Barbeques often seem to be all about the meat. Hamburgers, hot dogs, steak, chicken, fish, kabobs, ribs… the list for barbequing meats goes on and on. But, adding vegetables to your barbeque menu may be easier than you think. Corn and potatoes are usually tops on the list of BBQ items, but they don’t have to be your only choice. If you are looking for adding lower carbohydrate vegetables onto your plate without sticking to salad, consider steaming your vegetables on the grill in foil packets.
Some great choices are green beans, wax beans, onions, snow peas, snap peas, zucchini, yellow squash, peppers, onions, mushrooms, broccoli, asparagus, and eggplant. Toss the chopped vegetables with some oil and vinegar, minced garlic, salt and pepper or add your choice of spices before packaging into foil and crimping the edges to form a seal. You can pack your vegetables earlier in the day and keep them in the refrigerator until it’s time to grill. Place the packets on the grill seam side up for about 20 minutes, or until the veggies are your desired tenderness. Be careful when opening the steamy foil pouches, and enjoy.
Don’t forget the fruit! Try grilling peach halves (minus the pit), or pineapple slices for a sweet and healthy dessert.
The above suggestion is offered by Dr. Shillingford, MD a Florida bariatric surgeon specializing in gastric sleeve, gastric bypass, and lap band procedures. Dr. Shillingford and his staff in his Boca Raton office enjoy offering their patients with healthy food suggestions to motivate and inspire them to achieve their weight loss goals.