It's almost summer. Who wants to be stuck inside, in the kitchen, toiling away over the stove. The backyard barbeque is the obvious solution to enjoying the good weather and feeding the hungry troops. The National Foundation for Cancer Research, NFCR, features a new cancer prevention recipe each month, and this month it is Grilled Herbed Vegetables. Most vegetables offer cancer prevention, but when you think power-packed cancer prevention vegetables, think color. The richer the color, the more nutrients. With little preparation, grilling vegetables are easy, and a healthy addition, to the backyard barbeque dinner. According to NFCR, all you need to do is toss and coat vegetables -- that have been cut into bite-sized chunks -- with a little olive oil, garlic, fresh basil and sea salt. Or you can add sprigs of rosemary. Place the vegetables on heavy-duty aluminum foil, seal the foil to form a packet, and place on the grill rack directly over medium-hot heat about ten minutes, turn packet over and grill another 10 minutes, or until vegetables are tender. Some of the vegetables you might want to include are asparagus; broccoli; carrots; cherry tomatoes; corn on the cob; eggplant; mushrooms; red onion wedges; sliced yellow, red, or green sweet pepper; hot peppers; squash; and/or zucchini.
