Grilling is the best way to prepare vegetables. In fact, grilled vegetables are twice a treat.

First, the nutritional value of grilled vegetables remains intact. They are still good in fighting stroke, heart diseases, diabetes, and different types of cancer, unlike vegetables that are boiled and fried, which lose their nutrients in water and absorb fat.

Second, grilled vegetables are tasty. The key is freshness and right choice of vegetables and dressing.

Vegetables that grill well are corn on the cob, tomato, eggplant, peppers, button mushrooms, and summer squash.

Here is a grilled vegetable recipe from Good Housekeeping that won’t make you miss the meat.

Veggie Kabobs

Cook Time: 15 min

Ingredients

• 3 small (about 6 ounces each) zucchini, cut diagonally into 1-inch chunks
• 3 small (about 6 ounces each) yellow summer squash, cut diagonally into 1-inch chunks
• 6  plum tomatoes, about 1 1/4 pounds, each cut lengthwise in half
• 1 tablespoon(s) brown sugar
• 1 tablespoon(s) balsamic vinaigrette dressing
• 1/2 teaspoon(s) salt
• 1/8 teaspoon(s) ground black pepper
• 1/8 teaspoon(s) ground cinnamon
• 3 tablespoon(s) olive oil
• 3/4 cup(s) (loosely packed) fresh basil leaves, thinly sliced

Directions

1. Onto 6 long metal skewers, alternately thread zucchini chunks, yellow-squash chunks, and tomato halves, leaving about 1/8 inch space between each vegetable piece to allow even cooking. (Threading zucchini and squash through skin side gives vegetables more stability on skewers.)

2. In cup, combine brown sugar, vinegar, salt, pepper, cinnamon, and 2 tablespoons olive oil. Brush kabobs with remaining 1 tablespoon olive oil.

3. Place kabobs on grill over medium heat; cook 15 to 20 minutes, until vegetables are browned and tender. Turn kabobs occasionally and brush vegetables with some vinaigrette during last 3 minutes of cooking.

4. To serve, arrange kabobs on large platter; drizzle with any remaining vinaigrette and sprinkle with basil.