Oil substitute for grilling?

[cabarney]

I know this isn't really a recipe, but this forum seemed the best place for my question.

I just bought a new gas grill and I'm looking forward to firing it up and grilling several nights per week. However, I tend to brush many things (especially veggies) with some sort of oil - it keeps things from drying out too much. Being fairly new to WW, I just discovered how horribly high in points oil really is. I'm sure quite a bit of the oil burns off during cooking, but how much?

Does anyone know a good way to determine points from basting with oil, or better yet, another way to prevent food from drying using some substitute for oil?

Thanks!

[ShrinkingDaisy]

I'm not sure I can answer your question, but, I can tell you we do LOTS of grilling here. I don't brush the oil on the vegs. What I do is use some HEALTHY OILS and measure them and then coat the vegs before putting them on the grill. They don't dry out and I have a better idea of how to count my pts. Our current favorite is asparagus with olive oil and sprinkle with garlic salt. YUMMO!!Just a caution--they can flare when you put them on the grill if you use too much. HTH

[cabarney]

I think grilled asparagus is my favorite veg to grill. In fact, that's what I did last night. I sprayed them with a bit of olive oil flavored cooking spray, brushed them with some lemon juice and sprinkled sea salt on them.

When you coat them with oil, how many points do you count? That's what I used to do - I used to let the asparagus soak in oil and lemon juice for a while before grilling, but wasn't sure how to count that.

Thanks for your reply!

[ginnyb]

I grill A LOT!! I use non-stick spray on everything from veggies to meat to keep it moist. I spray the grill and I spray the food. You can use regular or canola or olive-oil. It also helps spices stick to the food.

Also, when you make your marinades, either from a package or your own spice creation, ALWAYS use water instead of oil. It cuts the calories, but more important it keeps your grill from flaring up!! Brush extra marinade on your food but never use leftover marinade as a sauce unless it has been cooked thoroughly.

Another great product for grilling is Reynolds Wrap grilling sheets. They are heavy-duty foil with holes in them and a non-stick side. Great for fish or veggies that tend to fall through the grill rack. Also--if you like to grill veggies--find a "grill wok". It's a heavy-duty pan with holes in in (some are round, mine is square) and deep sides. Use it just like a wok to stir-fry your veggies on the grill. Just spray with cooking spray and maybe use a sauce drizzled over the top.

Happy grilling!!
ginnyb

[skinnymommy2b]

Ginny - It's funny that you mention those foil grilling sheets. I recall last summer, a party at my aunt's house.. she had that layed out on the grill and started 'grilling' the burgers on top of it. We all balked, she swore that it was better that way - she didn't want her food to touch the grates :D . We shut up and did it for a while - until the burgers were FRYING in their own fat on the foil.. then we took them off and kept her burger on the foil - LOL. I would bet they are great for veggies and fish - but not good for burgers and the like, where you would want the fat to drip down and off of your meat and where you would want the grill marks and that flame grilled flavor.;)

Cabarey, you might want to try some other seasonings on your veggies than the salt. Just a thought, but a lot of salt in your diet means a lot of water in your body.;) Then again, maybe sea salt is different? Lemon does sound yummy, I will have to try that!

[ShrinkingDaisy]

I think grilled asparagus is my favorite veg to grill. In fact, that's what I did last night. I sprayed them with a bit of olive oil flavored cooking spray, brushed them with some lemon juice and sprinkled sea salt on them.

When you coat them with oil, how many points do you count? That's what I used to do - I used to let the asparagus soak in oil and lemon juice for a while before grilling, but wasn't sure how to count that.

Thanks for your reply!
When I coat them with oil I just measure the oil that I use and then basically figure I get a fraction of that amount on my portion. We usually make a couple of lbs or more of asparagus and I might use 1 tbs or 2 (maybe somewhere in between) for the whole huge bunch?? I usually figure my portion as a tsp (or more if I pig out on the asparagus LOL) and count the points for it just in case. HTH