Why we’re ditching BBQ meat and bringing in BBQ veggies instead…

As the barbecue season kicks into high gear, many people may be eyeing up a nice looking steak fillet or sausages to throw onto the barbie. But you may want to think twice about using your barbecue frequently to cook your meat.

Thats because research has shown when meat is cooked using high-temperatures and over an open flame (such as BBQing), nasty chemicals called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are formed. These chemicals have been found to be mutagenic- that is they cause changes in DNA and may increase the risk of cancer.

Don’t get us wrong, a little BBQ’d meat from time to time is absolutely fine! But we do suggest you avoid getting into the routine of barbecuing your meat all the time.

The good news is barbecuing veggies is a healthier alternative as they don’t contain the same make up as meat proteins which form the nasty chemicals. So next time you hit the grill, why not take a plate of colourful veggies to throw on the barbecue instead of sausages or meat? You’ll be getting extra vitamins, minerals, antioxidants, and fibre, plus they taste delicious too!

Here are some veggies that cook well on the BBQ:

Corn
Capsicum
Asparagus
Fresh green beans
Onion
Halved tomatoes
Mushrooms
Eggplant
Zucchinis
Pre-boiled kumara
Pre-boiled potatoes

Lightly brush or spray vegetables with oil and season before cooking.

Seasoning ideas include dried or fresh herbs, garlic, ginger, pepper, dried chilli flakes, lemon zest, paprika or cajun spice.