From backyard barbeques to block parties, summertime means grill time. Whether you prefer charcoal or gas, grilling usually means steaks, burgers and hotdogs. But this summer, why not add a few new healthy dishes to the barbeque?

Check out some of these ideas for grilling fruits and vegetables.

Grilled Fruit

• Kabobs - Cut fruit such as apples, pears and peaches into chunks, brush lightly with canola oil and place on skewers or wrap in foil before grilling. A sprinkle of cinnamon before grilling adds a flavorful touch.
  
  
• Cantaloupe Kabobs – Cut cantaloupe into chunks, brush with a mixture of honey, butter and chopped mint and place on skewers. Cook three to four minutes, turning the fruit to grill each side.
  
  
• Bananas - Slice bananas with their peels lengthwise and brush the cut side with canola oil. Place cut side down on the grill and cook until lightly browned, about two minutes. Turn and grill until the bananas begin to pull away from the peel, about two to four minutes more.
  
  
• Pineapple - Sprinkle brown sugar onto pineapple slices. Grill the slices, turning a few times, until browned, about five minutes.
  
  
• Pears - Brush pear wedges with lemon juice and grill, turning a few times, until they begin to brown, about two to four minutes. Add to a mixed green salad.
  
  
• Peaches & Berries - Fill peach halves with blueberries and sprinkle with brown sugar and lemon juice. Wrap in foil and grill for 15-20 minutes, turning once.

Grilled Vegetables

• Mushroom Burger - Marinate a large Portobello mushroom in your favorite low-fat dressing and grill it like a burger. Serve on a bun or alone.
  
  
• Corn on the Cob - Soak corn in water for 30 minutes. Pull back husks, clean off the silk and then rewrap corn in husks. Grill corn in the husk for 15-20 minutes.
  
  
• Kabobs - Cut vegetables such as squash, peppers, onions and mushrooms into equal-sized pieces. Place on a skewer with shrimp or chunks of turkey breast. Brush with fresh fruit juice or broth and grill.
  
  
• Spiced Tomatoes - Cut tomatoes in half crosswise, brush with canola or olive oil, and salt, pepper and your favorite spices. Wrap in foil and grill sliced side up for 6-8 minutes.
  
  
• Citrus Radicchio - Cut a head of radicchio into quarters and brush with a mixture of orange juice, olive oil and orange zest. Grill until tender, about 8 to 10 minutes.

When grilling this summer whether it’s fruits and vegetables or meat, it’s particularly important to follow food safety guidelines that prevent harmful bacteria from causing food borne illness. For more information visit the Southern Nevada Health District’s Grilling Food Safely webpage.