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Create Great Grilled Sides

El Centro, California (NAPSI) - Making a healthy choice for your family can be easier and  more enjoyable than many people realize.

Consider this: Nutritionists say you  should have at least five servings of fruits and vegetables every day—and  what better way to make them thrilling than by grilling?

Whether you’re picking them out of your own garden or picking them  up on sale at the store, when you have an abundance of fresh vegetables, it  can be smart to give them a good grilling. Cooking veggies on the grill adds  a hearty flavor and unique taste to peppers, onions, tomatoes, squash,  asparagus and more.

To keep them healthful as well as tasty, it’s a good idea to brush  them first with versatile canola oil. It has a vanishingly mild flavor of its  own and a high smoke point that lets the fresh flavors of the season shine  through. Plus, canola oil is high in omega-3 and lower in saturated fat than  any other cooking oil.

Try it with this quick and easy recipe for a savory dish that can make  eating all your vegetables a pleasure.

Fresh Grilled Vegetables

3 to 4 tablespoons canola oil

2 teaspoons finely chopped garlic

½ lb. fresh asparagus (6 to  8 stalks), with tough portion removed and stalks cut into 1-inch pieces

½ cup fresh mushroom caps,  sliced

1 red pepper, sliced with seeds  removed

1 pint cherry tomatoes

1 medium onion, sliced into ½”   rings

1 cup summer squash (green or  yellow), sliced

1 cup green beans or sugar snap  peas

¼ cup basil leaves, torn  loosely (optional)

salt (optional) to taste

freshly ground pepper

Preheat grill to medium high. In a  large bowl, toss the prepared garlic and vegetables with canola oil and  season with salt and pepper as desired. Grill the vegetables, turning  occasionally, until charred and tender, about 5 to 7 minutes. Remove to a  serving platter. Sprinkle with basil.

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