Good Lifestyle

Almost everything is served is a meat-based dish and the few options that are vegetarian are typically the thing you want to avoid if you are trying tolosing weight (like chips and a Mayo-loaded salad). Oh, and do not forget all these tastes of Pesky who ask why you have not tried the "Ah-Mazing" burgers, even if they know you're a vegetarian. So annoying!

But that does not mean you have to give up the summer fun to stay slim or healthy. Whether you are the host or host to play, our proven tips will keep you covered. Consider this survival guide of your vegetarian barbecue.

The next time you find yourself to switch vegetable burgers andFavorites carnivores For your guests, discard vegetables on grids. Prepare your whole meal on a surface is not only less likely, which facilitates socialization with your guests, but also a tasty way to mix things without adding excess calories to your plate, especially when you grill some of theBest vegetables for weight loss!

If you are a little hesitant to put your products on Barbie however we get it: Grilling vegetables is not as simple as to torter in the oven. To maximize the flavor and texture, each vegetable requires its own treatment - but do not let that intimidate. Here is your Grillking game plan:

Heat: High
Time: 10 minutes

Cut the lower thumb on the spears and mix in a good amount of olive oil, salt and black pepper. To prevent asparagus of rolling and sliding through the cracks, store groups of six to eight spears and handle skewers through the upper and lower extremities. Grilling a high heat, turning once, for three to four minutes by side, until slightly golden and just tender until the end. Asparagus becomes very quickly tender in Mushy, so look at them carefully.

Heat: Mill
Time: 10 to 15 minutes

If you like your broccoli or your cauliflower al dente, simply break the head into smaller flowers, rub with oil, pave and grill on low heat for 15 minutes. But if you want the jewels to offer the head to the stem, you will have to whiten them first. Bring a boiling water saucepan, drop large pieces of (or both) and boil for 3 minutes. Drain and rinse with cold water for 30 seconds. To grill on a weak heat on skewers, in a basket of grills, or directly on the grill until the lightness and tender, about 10 minutes. The cauliflower is incredible rubbed in curry powder, while Broccoli just needs front olive oil and grated lemon juice after passing the grids.

Heat: Mill
Time: 20 minutes

Wash and peel the carrots; If the carrots are thick, divide them in length. Mix with olive oil, salt and pepper (cumin and coriander are also excellent carrot spices). Place directly on the grill and grill on low heat for about 20 minutes. Grilled carrots also take the sauces. Interested in giving this a try? Brush on Teriyaki or low-sodium bottle hoisin at the end of cooking. Record brushing with the sauce for the last 10 minutes of cooking, otherwise a sweet sauce will burn before the carrots are tender.

Heat: High
Time: 8 to 10 minutes for slices, 15 minutes for whole eggplants

Whether using Japanese aubergines smaller or darker, larger Italian eggplants, slice the vegetables into ½ "rounds, into a coat with a light film of oil and season with salt and pepper. Grill on a High heat for four to five minutes, until slightly tumbled and softened. For dipped soils and puree, grill them with aubergines for about 15 minutes, until the skin is carbonged and the flesh is very sweet.

Heat: Average
Time: 6 to 10 minutes

Onion rings can go directly to the grill, but you are required to lose at least a quarter of your product on fire. Instead, peel the onions and slices into pieces ¼ ". Skewer with teeth cure to fix the slices and grilling over medium heat for three to four minutes by side, until you want a deeply caramelized onion , turn the heat down and grill onions for up to 10 minutes aside.

Heat: Average
Time: 15 minutes for neighborhoods or slices, 30 to 40 minutes for whole potatoes

Grilled potatoes are the best when tracked, then finished on the grid. Cushion them in a large pot of boiling water until just tender, about 10 minutes, then drain. Cut into slices or to shims and rub with oil, salt and pepper. Toast over medium heat, rotating, for about 15 minutes, until brown and crisp everywhere. For an incredible potato grilled "cooked cooked", spicy potatoes whole roads with a fork, wrap in sheet and place directly in the hot embers with a charcoal fire (or on the grill of a grill gas). Grill, in rotation of 45 degrees every 10 minutes about 10 minutes, for 40 minutes until very tender.

Heat: High
Time: 6 to 8 minutes

You will lose lower case rounds through the grilles, it is preferable to cut the zucchini in the direction of the long in the ¼ "-ygroups. Put them at a 45 degree angle on the grill to optimize caramelization. Grill on High heat, rotating, for six to eight minutes. The same rules apply to summer squash.

Following a specific diet makes party homes and dinners, more and more difficult, no matter how long. But with a little planning, you can make it work; Here is your three-step game plan:

When prompted, you have less control over the menu, then you make sure you have a good time and you're not hungry starts with an intelligent RSVP. When you say to the host you would like to come to their barbecue, mention that you are vegetarian. Even if the host ensures that there will be a lot to eat you, give yourself to bring one or two dishes. Most people hosting great parties are happy to accept additional foods.

Of course, bringing a bed of glasses is great, but if it ends up being the only thing you can eat at the party, you will want to have brought something a little more filling. If you can only contribute a dish, play both by bringing a whole grain pasta salad instead. Take a lot of beans and filling spinach, peppers, tomatoes, carrots, broccoli and cucumbers - in the mix. This increases the fiber and protein content, which will keep your belly full and your hand out of the bowl at the chip.

Someone is obliged to ask you why you have not tried the coasts or the cheeseburgers to die, but do not let it happen to you. Although you are passionate about why you are a vegetarian, carefree barbecue is not the place to share these points of view. Answer by saying that the accompanying dishes seemed too beautiful to let pass and now you are stuffed, or just change the subject. And no matter what, stick to your firearms; If you have not eaten meat in years, do not give up because a party client harasss you to "take a bite". It's not worth the shot.