3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue

3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue

3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue

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Vegetables are the perfect side dish at any barbecue – they add color and nutrition to the menu plus they add a good balance to the "heaviness" of the grilled meat. But don't just throw those veggies on the grill along with the meat. Take it up a notch higher and serve these unique healthy side dish recipes!

Baked Lemon Garlic Broccoli

What you need:

  • 2 heads broccoli, separated into florets
  • 1 clove garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground black pepper

Toss the broccoli florets with minced garlic, extra-virgin olive oil, sea salt and ground black pepper in a bowl. Arrange florets evenly on a baking sheet and bake in a pre-heated oven (400 degrees F) for 15 to 20 minutes or until tender enough to be pierced with a fork. Pour lemon juice over broccoli before serving.

Potato Curry Zing

What you need:

  • 4 potatoes, peeled, cubed and boiled
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1-inch piece ginger root, peeled and minced
  • 1 can garbanzo beans, rinsed and drained
  • 1 can peas, drained
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 2 tablespoons vegetable oil
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 1/2 teaspoons cayenne pepper

In a large non-stick pan, heat vegetable oil over medium heat then cook garlic and onion for 5 minutes or until softened. Add ginger, curry powder, garam masala, cumin, salt and cayenne pepper and stir for another 2 minutes. Stir in potatoes, garbanzo beans, peas and tomatoes. Pour coconut milk over mixture and simmer for 10 to 12 minutes before serving.

Herbed Green Beans and Squash Saute

What you need:

  • 2 yellow squash, sliced ​​thinly
  • 1 1/2 cups green beans
  • 1 1/2 cups halved cherry tomatoes
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried parsley
  • 1/2 teaspoon ground coriander
  • Salt and ground black pepper to taste

In a large non-stick skillet, cook and stir squash and green beans for 2 to 3 minutes or until slightly tender. Stir in tomatoes, lemon juice, parsley and coriander and cook and stir for 8 to 10 minutes more. Season with salt and ground black pepper and stir before removing from heat.

Add nutrition to your next barbecue with these easy but nutrition-packed vegetable side dishes. They are the perfect compelement for your juicy grilled meat!


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Source by Adrian T. Cheng

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