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Grill with Vegetables

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Grilled vegetables are so good that even the pickiest of eaters will come out of the woodwork. Grill up some magic with these tips.

On Skewers
Cut your veggies into chunks large enough to skewer. Remember that some veggies will cook much faster than others; root vegetables like carrots or sweet potatoes will need to be partially cooked beforehand.

In Foil Packs
Cooking for a herd? Give each guest a sheet of foil and they can make their own veggie packs. Sprinkle with lemon juice and choice of herbs and spices and seal it up. Use a marker to initial the pack and add it to the grill. The steam from the packs will cook the veggies evenly.

Straight on the Grill
Select veggies that won’t fall through the grill grates such has ears of corn, large peppers, beefsteak tomatoes or zucchini. Turn the vegetables regularly for even cooking. You’ll want to save the Asparagus or other thinly sliced veggies for the foil packs!

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When you enroll in a Medical Weight Loss Clinic program, the length of your program will be determined by you and the staff based on the amount of weight you want to lose and how quickly you want to lose it. Your actual weight loss will be determined by many factors, including, but not limited to: your medical circumstances, the plan you choose, adherence to the meal plan and use of nutritional supplements. Your goal and program duration information will be given to you in writing at the time of enrollment. As your program progresses, the rate you lose weight may change and you will have the opportunity to discuss this at every daily visit with your weight loss consultant, where changes to your meal plan and/or program can be made.