Make fruit and veggies the star of the grill

Sear marks are not just for your steak — grilled vegetables and fruits make for a delicious main, side or dessert and shine when charred just right with a delicious smoky flavour. They are also a great source of vitamins and minerals and can be a great way to boost your fibre intake, as well as serve as a nutritious and delicious alternative to animal foods.
As the summer rolls on, there are many local produce options to choose from and you can definitely taste the difference local makes. Here, Jasmine Kwok, a registered dietitian at Loblaws, provides tips to change it up and add more produce to your grill.

Put a skewer in it.
Think local peppers, mushrooms, tomatoes, zucchini and more, which are in stores from local farmers now. Whether marinated with a mixture of fresh citrus, garlic and herbs or tossed with a drizzle of olive oil and seasoned with a touch of salt and pepper, grilled vegetables are always a hit and can be served multiple ways. Tip — if you’re using wooden skewers, make sure you soak them in water for 30 minutes before you start making your kabobs.

Sear your salad.
Think outside the box and try grilling your salad. Romaine hearts are a great choice for the barbecue when topped with Caesar dressing, Parmesan cheese and bacon bits. The warmth and smoky flavour of the romaine will up your classic Caesar salad to a whole new level.

Fire up your dessert.
Grilled fruit is like a magic trick. There are so many options available and while you likely have had grilled pineapple, why not skewer and grill strawberries this weekend? Strawberries are currently in season and are delicious on their own. You can also try them drizzled with balsamic vinegar or a touch of vanilla extract for a new taste. Serve with plain Greek yogurt and some crunchy granola or a scoop of vanilla ice cream for a real treat.

For more ideas, connect with a registered dietitian for helpful tips and recipes. Offering many ways to connect, try a free 15-minute initial nutrition consultation or check out a webinar on a variety of topics at