Memorial Day is right around the corner, and with it, one of the biggest grilling weekends of the season. The secret to safe grilling that cuts the risk of carcinogens lies in what you grill and how you grill it. Research has shown that vegetables and lean protein are better than red meat and that marinating food before it hits the grill can significantly reduce carcinogens during grilling. Try out some of these grilled vegetables at your next backyard barbeque! Asparagus – Plunge spears into boiling water for 1 minute. Blot dry with paper towels. Line up 3-4 spears like soldiers and insert a toothpick through them 1-inch below the tips. Insert another toothpick 1-inch above the bottom. Brush lightly with olive oil. Grill for 2 minutes, turn and grill 2 minutes.
Portobello Mushrooms – Select mushrooms about 3-inches across. Discard the stems and use a small knife to pare away ragged edges. Brush lightly with olive oil. Grill the mushrooms gill side up for 2 minutes, turn and grill for 2 minutes, or until no longer raw-looking inside at the thickest point.
Zucchini Squash – Cut off the top and bottom off a fat, medium-large squash. Cut the squash lengthwise into 1/2-inch slices. Brush lightly with olive oil. Grill for 2 minutes on each side.Article Source: http://www.aicr.org/ American Institute for Cancer Research, 1759 R Street, N.W., Washington, DC, 20009 Tel: (800) 843-8114 | (202) 328-7744 in D.C., Fax: (202) 328-7226 | Email: firstname.lastname@example.orgSubmitted by Donna R. Shanklin, Regional Extension Agent - Human Nutrition, Diet & Health, Email: email@example.com, Tel: 256-200-2997
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