Walk past a few backyards this spring, and you’ll still see burgers, steaks and chicken on the grill, but they’re showing up in smaller portions and alongside a growing number of plant-forward dishes. It’s not about giving anything up; it’s about how people are building meals now. More variety, more balance and a little less reliance on a single protein to carry the whole plate.

Assorted vegetables, including peppers, corn on the cob, and lettuce, are grilling on an outdoor barbecue grill—a perfect option for those enjoying flexitarian eating.
Photo credit: Depositphotos.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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