Grilled fruits and vegetable recipes for Father’s Day

PHOENIX (AZFamily)—Are you preparing to fire up the grill and cook Dad something special for Father’s Day?

Jamie Miller, a registered dietitian with Village Health Clubs & Spas, joined Good Morning Arizona to share some ways to grill up fruits and vegetables to stay healthy this Father’s Day.

Fruits and Vegetables on the Grill:

Grilled Sweet Potatoes with Cilantro Lime Yogurt Sauce

• 4 medium sweet potatoes, cut into 1½-inch thick wedges
• 1 tbsp avocado oil (or other high-heat oil)
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp cumin
• 2 tsp salt
• 1/2 tsp black pepper
• Green onions and cilantro, for serving

For the yogurt sauce:

• 1 cup plain Greek yogurt (non dairy if needed)
• ¼ cup cilantro leaves, chopped
• ¼ cup green onions, chopped
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• ⅛ tsp black pepper

Preheat the grill to medium-high heat. Place the sweet potatoes in a large bowl. Drizzle the potatoes with the oil and sprinkle with the seasoning, tossing to coat evenly. Arrange the sweet potatoes on the grill, cut side down. Grill, turning every 2-3 minutes until fork tender, about 15 minutes.

To make yogurt sauce, combine all ingredients in a blender and blend until smooth. Arrange the grilled sweet potatoes on a platter, drizzle with the yogurt sauce, and garnish with green onions and cilantro.

Grilled Pineapple Salsa

• ½ whole pineapple, peeled and sliced from the core (lengthwise) into 4 long spears
• ¼ medium red onion, finely diced (approx. ½ cup)
• 2 jalapeño peppers, de-seeded and finely diced
• 2 large limes, juiced (about 4–5 tablespoons)
• ¼ cup cilantro, finely chopped
• ½ teaspoon salt
• ⅛ tsp black pepper
• ½ teaspoon chile lime seasoning such as Tajíin
• ¼ tsp garlic powder

Preheat the grill to medium-high direct heat grilling, 450-500 degrees F. Place the pineapple spears on the grill, positioning them perpendicular to the grill grates. Close the lid. Grill 4-5 minutes per side, or until the pineapple is charred and softened slightly. Let the pineapple cool, then dice into ¼-inch cubes. Transfer to a large bowl with all remaining listed ingredients and stir to combine. Taste and adjust seasoning as desired. Enjoy with tortilla chips, on top of grilled chicken, pork tenderloin, or fish, in tacos,etc.

Grilled Romaine Caesar Salad

• 3 stalks romaine heads, cut in half lengthwise
• 1 tbsp olive oil
• ½ tsp garlic powder
• Salt and fresh cracked pepper, to taste
• 1 lemon, cut in half
• ⅓ cup caesar Dressing of choice, or to taste
• ⅓ cup parmesan crisps, crumbled

Brush the cut sides of the romaine with olive oil. Sprinkle all over generously with the garlic powder, salt and pepper. When the grill is hot, reduce the heat to medium. Place the romaine stalks on the grill, cut side down. Also place the lemon on the grill. Grill the lemon for 1 to 2 minutes, until the lettuce becomes charred, then flip over and grill for an additional 1 minute. Remove the romaine from the grill. Grill the lemon for about 3 minutes until it begins to soften. Place the grilled romaine on a platter, drizzle with dressing, and sprinkle with crumbled parmesan crisps. Serve with grilled lemon on the side.

Grilled Peaches

• 4 peaches, halved and pitted
• 1 tbsp melted coconut oil or avocado oil
• Cinnamon
• ½ cup low sugar vanilla Greek yogurt or plain greek yogurt with 1 tbsp sweetener of choice their measures like sugar
• ¼ cup walnuts, chopped
• Fresh mint sprigs, optional for garnish

Preheat an outdoor grill for medium-high heat and lightly oil the grate with oil. Lightly brush peaches with oil and sprinkle with cinnamon. Place the peach, pit-sides down onto the preheated grill. Grill until peaches have nice grill marks, about 5 minutes. Flip peaches and grill another 2-3 minutes. Remove the fruit from the grill and place on a serving platter. Add about 1 tbsp dollops of yogurt to the middle of each peach. Sprinkle each with chopped walnuts and a bit of cinnamon. Garnish with a small sprig of fresh mint if desired. Enjoy immediately.

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