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In the Kitchen

Great on the Grill

By Michelle Davis, RD, LDN
Bariatric Dietitian at BIDMC

Back away from those burgers and dogs for a change, and fire up the grill for these tasty fruit and veggie bites instead! 

Grilled Garlic Parmesan Zucchini

grilled zucchiniServes 4


3 zucchini
3 Tbsp butter, softened
2 cloves garlic, minced
1 Tbsp chopped fresh parsley
1/4 - 1/2 cup grated parmesan cheese


Preheat grill for medium-high heat, and lightly oil the grate. Cut the zucchini in half crosswise, and then slice each half into 3 slices lengthwise, making 6 slices per zucchini.

Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese side up, crosswise on the preheated grill to keep them from falling through. Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, generally about 8 minutes.

Adapted from

Grilled Pineapple-Avocado Salsa

salsa with pineapple and avocadoServes 6 (1/2 cup servings)


1 Tbsp olive oil
1 Tbsp honey
1 pineapple, peeled, cored, and cut into 1/2-inch-thick slices
Cooking spray
1/3 cup finely chopped red onion
1/4 cup minced fresh cilantro
1 Tbsp fresh lime juice
1/2 tsp salt
1/2 tsp ground red pepper
1/4 tsp ground cumin
1 serrano chile, minced (optional)
1 avocado


Preheat grill to high heat. Combine oil and honey, stirring well. Brush oil mixture over pineapple. Place pineapple on a grill rack coated with cooking spray; grill 2 minutes on each side or until golden. Remove from grill; cool 5 minutes and chop.

Combine cooled pineapple with all remaining ingredients, except for avocado, in a bowl; toss gently. Peel, seed, and dice avocado. Add avocado to the pineapple mixture, and toss gently.

Source: Cooking Light magazine (June 2011)

Grilled Eggplant with Caramelized Onions and Fennel

grilled eggplantServes 8


1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled
Cooking spray
1/4 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 3/4 cups chopped fennel bulb (about 1 large bulb)
2 cups finely chopped yellow onion
2 cups arugula
1 tsp white balsamic vinegar (use regular balsamic vinegar if white isn't available)
1 tsp extra virgin olive oil
1 cup quartered cherry tomatoes
1/2 cup (2 oz.) crumbled goat cheese
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh thyme


Preheat grill to medium heat. Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned. Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 plates; top each with 1 eggplant slice. Add about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle the chopped basil and thyme evenly over cheese.

Source: Cooking Light magazine (June 2011)

Michelle Davis is a bariatric nutritionist in the Weight Loss Surgery Center at BIDMC.

Above content provided by the Weight Loss Surgery Center at Beth Israel Deaconess Medical Center. For advice about your medical care, consult your doctor.

August 2014

Contact Information

Weight Loss Surgery Center
Beth Israel Deaconess Medical Center
Shapiro Clinical Center, 3rd Floor
330 Brookline Avenue
Boston, MA 02215

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