Published: May 03, 2012 3:52 PM EDT
Updated: May 03, 2012 4:52 PM EDT

FORT MYERS, Fla.- Summer is right around the corner. Chances are, you will be out enjoying the long days with cookouts. So now is the perfect time to learn some new ideas to get even your pickiest eater to enjoy their fruits and vegetables.

Kim Barber from Weight Watchers joins us with those ideas.

Creative ways for prepping fruits and veggies

Fire up the Grill:

· Serve grilled peaches or pineapple alongside grilled meats· Grill skewers of sliced bell pepper, chicken, pineapple and mushroom

Freeze Fruit: Toss fresh fruit into the freezer to preserver its flavor and nutrients and for a super-cool treat

· Place loose grapes in a single layer on a try before freezing. Also good are blueberries· Blend frozen fruit with a fat free yogurt, milk and cinnamon. Smoothie!!

Slow roast: Intensify flavor and caramelize natural sugars by popping veggies into a hot oven(about 400 degreesfor 30-45 minutes, lightly brush olive oil or cooking spray first; Try roasting:

· Carrot chunks with sweet potatoes· Eggplant: eat as is or sue in a batch of eggplant dip: The dip is tasty on pasta and as a sandwich spread as well

Close: When bought from local growers, in-season fruits and veggies are at their peak flavor and nutrition because they haven’t had to travel across the country. And they are cheaper too!

Be sure to visit for more recipes and information on how to start losing weight for summer now.

Eggplant Dip

1 PointsPlus Value 1

Prep time: 8 min

Cook time: 60 min

Serves: 8

Use this French-inspired recipe as a dip or as a pasta sauce, thinned out with a little water. It also makes a wonderful sandwich spread.


1 medium eggplant(s)

1 Tbsp olive oil

2 1/2 Tbsp fresh lemon juice, or to taste

2 clove(s) (medium) garlic clove(s), minced, or to taste

1/2 tsp table salt, or more to taste

1/4 tsp black pepper, freshly ground, or more to taste

1 tsp lemon zest


Preheat oven to 375°F. Place whole eggplant on a baking sheet; pierce it in several places with a fork. Roast, turning once during cooking, for 1 hour; cool completely. Slice eggplant open and scoop out all the flesh; place flesh in a food processor or blender. Add oil, lemon juice, garlic, salt and pepper; puree until smooth and garnish with zest. Yields about 3 tablespoons per serving.

Grilled Vegetable Kabobs

1 PointsPlus Value 1


Prep time: 10 min

Cook time: 10 min

Serves: 4

A must-have summer staple. Use whatever vegetables you have such as portobello mushrooms, onions, zucchini or hot peppers.


1/4 cup(s) parsley, fresh, finely minced

1 clove(s) (medium) garlic clove(s), finely minced

1/2 tsp sea salt

1/4 tsp olive oil

2 medium green pepper(s), cut into 8 chunks each