6. Choose specific herbs for your marinades. These herbs include: basil, mint, rosemary, thyme, oregano, and sage. Scientists at the Food Safety Consortium project at Kansas State University have discovered that these herbs drastically reduce the formation of heterocyclic amines. Simply use one or more of these herbs, preferably fresh, in a marinade prior to and during cooking. Plus, they add tremendous flavor.
7. Avoid overcooking vegetables. The longer they cook the more certain vitamins like vitamin C and B-complex vitamins break down. So don’t overcook them.
8. Add more vegetables to the grill. One of the easiest ways to make your BBQ healthier is to add more veggies. Making kebabs is a great way to do this. By alternating lean meat and vegetables, the veggies will keep the meat moist and add fiber, flavor, and nutrients.
9. Clean your grill prior to every use. Not only is it more appetizing to eat food that’s been cooked on a clean grill, but you’ll be lessening the amount of char that you’ll be eating. The charred parts of food can cause free radical formation in your body and since free radicals are linked with premature aging, disease, and tissue damage, it’s best to reduce your exposure as much as possible.
If you’re trying to eat healthy, you really can have your grilled food and enjoy it too.
Related: 5 Marinades for Grilled Vegetables,