Loading plates with macaroni salad and extra-juicy cheeseburgers au gratin isn’t exactly healthy grilling. Here are tips from Jenny Craig’s chief nutritionist, who seconds that notion:

¢ Veggie delight: Cut vegetables such as squash, peppers, onions and mushrooms into equal-size pieces. Place on a skewer and brush with fresh fruit juice or broth. Wrap in aluminum foil to grill.

¢ Think melons: Oh-so-tasty, a cantaloupe kabob. Brush with a mixture of honey, butter and chopped mint. Cook four to six minutes, turning as it browns.

¢ Or grilled peaches: You think cantaloupe kabobs are tasty? Try filling peach halves with blueberries, sprinkling with lemon juice and brown sugar, wrapping in aluminum foil and grilling for 18 to 20 minutes.

¢ Cake on the grill: Angel food cake grilled for one to three minutes, or until golden. Top with berries.

¢ Try herbs: Ginger, garlic, dill and more add flavor but no fat.