While meat and poultry are popular choices for grilling, the American Institute for Cancer Research (AICR) reminds us that cooking these foods with intense heat can lead to formation of potential carcinogens. Heterocyclic amines (HCAs) form in meat when its proteins react to the intense heat of the grill. Studies have linked HCAs to development of cancer.
You can modify your grilling technique to reduce the chance of cancer risk. Marinating meat before grilling can decrease formation of HCAs. If you are grilling larger cuts of meat, pre-cook them partially to reduce the time meat is exposed to flame. Trim the fat from meat to reduce flare-ups and charring. Cut meat into smaller portions and mix with vegetables to shorten the cooking time. Another way to minimize cancer risk — grill more veggies!
Grilled vegetables and fruits are delicious, and they are key elements in a healthful diet. The bonus is they don’t form HCAs when cooked, so that cancer risk is eliminated. As you plan cookout meals this summer, include plenty of colorful grilled vegetables and fruits like asparagus, all types of peppers, squash, broccoli, tomatoes, onions, carrots, corn, mushrooms, eggplant, potatoes, mangoes, and pineapple. Even the pickiest eaters will usually enjoy some grilled pineapple! Grilled zucchini is one of my favorites and is a good way to get rid of those extra squash that are so prolific. Or try something new, like grilled lettuce!
Here are basic instructions for grilling veggies and fruit:
• Slice veggies the same thickness so they cook at the same rate.
• Drizzle or brush with olive oil before cooking
• Season simply with a sprinkle of salt, pepper, and any dried herbs you like.
• Grill over medium heat to start. To prevent veggies and fruit from slipping through the grates, lay them crosswise or use a grill basket.
• Close the lid to create the same environment as an oven. Flip halfway through cooking time. More dense vegetables, like peppers and onions, will cook in about 8 to 10 minutes. Squash, eggplant, and asparagus will only require 5 to 7 minutes.
• After removing vegetables and fruit from heat, you can add a splash of balsamic vinegar (flavored varieties add interest) and fresh herbs. Before adding herbs, you may need to add just a bit of olive oil.
One way to add flavor to meals from the grill is with a salsa side. There are so many combinations of fruits, vegetables, herbs, and seasonings to enjoy! So, don’t think of salsa as just a dip with chips. Almost anything savory, salty, meaty, fresh, or slightly sweet is even better with salsa on top: chicken, fish, steak, pork, lamb, or a baked potato. Top a salad with salsa and sliced chicken, boiled eggs, or tuna and you have a winning meal, especially in the heat of summer. Have you tried cucumber salsa? It is great on a salad!
Another benefit of grilling is cooking outside keeps the heat outside and not in your home. Cooking enough for leftovers during the weekend can help with busy weekdays between work and other activities. Grilling can offer a different flavor which can sometimes encourage family to try new foods. Grilling is easy and convenient so go ahead and try a new fruit or vegetable today!
Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. One may reach her at 785-628-9430 or moniquek@ksu.edu.
