Now’s the perfect time to close out the summer barbecue season. It’s still warm and staying light longer — so why not spend time outside instead of in the hot kitchen? Barbecued food is mostly healthful, but there are a few ways you can amp up its nutrition and flavor. Before the meat hits the grill, inject a ton of flavor with a vibrant, low-calorie marinade. Some bold flavors include Worcestershire sauce, which has just 30 calories for 2 tablespoons; chili sauce contains just 40 calories for two tablespoons, and soy sauce adds just 20 calories per 2 tablespoons. A large, resealable plastic bag is a perfect way to marinate meats and vegetables. Use a fork to perforate the meat and pour on the flavor, then squeeze out extra air to immerse the food in the marinade.

Don’t overdo the sweet stuff – ingredients like honey, fruit juice and brown sugar can balance bold flavors in marinades, but too much sweetness can cause meats to burn when they hit the heat. Take advantage of seasonal vegetables by throwing them on the grill. You won’t have to worry as much about burning or overcooking veggies, and grilling seems to bring out great flavor when veggies are caramelized. Adding veggies to a skewer of meat creates balance and keeps you from eating too much fat and calories. Grill meats that are as lean as possible to prevent fat from dripping onto the coals and causing flare-ups – these may be attributed to higher levels of potentially carcinogenic substances deposited on meats.