Meal of the month: Summer supper on the grill

A backyard barbeque offers yet another opportunity to add more vegetables to your evening meal. Instead of making meat the centerpiece of your meal, try grilling a variety of your favorite vegetables. Some good choices include

• portabella mushroom caps
• asparagus
• green beans
• scallions
• red and yellow sweet peppers (halves)
• eggplant (1/2-inch slices)
• zucchini or summer squash (1/2 inch slices)
• red or white onions (1/2-inch slices)
• regular or sweet potatoes (1/2-inch slices, microwaved a few minutes.)

Toss the vegetables with olive oil and place on a hot grill. Grill with the lid closed until the vegetables are tender and lightly charred, between five to 10 minutes. Serve warm or at room temperature with a sprinkle of salt and pepper, or topped with your favorite salad dressing or sauce.

For a healthy dessert that's especially good in warm weather, try this simple recipe sent to us from Heart Letter subscriber Dave Winter: Place a peeled ripe banana in a small bowl. Mash with a fork until smooth, adding a little skim milk if desired. Sprinkle with cinnamon, then freeze until solid. Enjoy anytime.

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