Released: June 26, 2009           e-Mail the story

MANHATTAN, Kan. – Grilling meat, poultry or fish outdoors typically eliminates the need to heat the oven – and the kitchen.

Still, many couples, families and friends divide meal preparation between inside and outside chores when grilling fruits and vegetables can move almost all meal preparation out of the kitchen and offer a potential savings on summertime cooling bills, said Sandy Procter, Kansas State University Research and Extension nutrition specialist.

Grilling also enhances the flavor of many foods, said Procter, who shared tips for completing a meal on the grill:

           

* Cut fruits and vegetables into sizes that won’t slip through a grill grate. Purchasing an inexpensive grill pan can protect foods during outdoor cookery, and a homemade version made with a double layer of heavy-duty aluminum foil and fashioned with a turned-up edge (to prevent food from rolling off the grill or into coals) also will work.        

* Allow grill surface to get hot before placing raw foods, including fruits and vegetables on it. If using a charcoal grill, allow 30-40 minutes for coals to reach ash stage. (Placing food on the grill when flaming will typically burn or char it.)        

* Brush fruits and vegetables lightly with cooking oil before placing them on the grill to enhance color and prevent sticking. An oil-based Italian-style dressing, which will introduce Italian seasoning, also can be used.

* Use separate tongs, plates or platters when grilling meats, hamburgers and hot dogs, poultry, fish, fruits and vegetables or toasting breads to avoid cross contamination.

* Grilling time will vary with the size of the cut fruits and vegetables. Two to three minutes per side may be all that it takes to grill fruits and vegetables.

When grilled to taste, most fruits and vegetables will be fork tender, said Procter, who recommended potato, squash, onion or eggplant wedges, pepper strips, thick-sliced tomatoes or halves as candidates for completing a meal on the grill.

Corn on the cob is a classic grill favorite for summer meals, and is easy to prepare. If leaving corn husks on, remove the silks, and then soak the corn (with the husks) in water at least 20 minutes. Drain excess water before grilling. During grilling, turn the corn frequently to prevent the husks from burning. 

Another corn grilling method is to remove the husks and brush the ear of corn lightly with oil or butter before placing it on the grill. Removing the husks, sprinkling the ear of corn with water and wrapping it in aluminum foil before placing it on the grill will steam, rather than grill, the corn.

Fresh nectarines, peach or pear halves also lend themselves to grilling, Procter said.         

More information on summer meals and food preparation is available at county and district K-State Research and Extension offices and on Extension Web sites, including: www.ksre.ksu.edu, www.ksre.ksu.edu/humannitrition/ and www.rrc.ksu.edu.

                                                                                                                       

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K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.

Story by: Nancy Peterson
nancyp@ksu.edu
K-State Research & Extension News

Sandy Procter is working on a nutrition education project in Africa June 26 – July 11. She will return to the office July 14, 2009 and can be contacted at 785-532-1675 or procter@ksu.edu; For immediat