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Ground to Grill Strike-up the fire and grab the veggies for a tasty, safer grilled meal 
Steaks sizzling on the grill are as much a part of summer as shorts and sandals. But health experts caution the iconic grill fare could increase your risk of cancer. Diets high in red meat, including beef, pork, lamb and processed meats such as hot dogs, bacon and ham, are linked to colon cancer, says a recent report from the American Institute for Cancer Research, Washington, D.C. This doesn’t mean you have to give up grilling if you “think outside the beef,” says David Joachim, a nutrition writer and cookbook author in the Philadelphia area. Instead of a meat-centric menu, put the emphasis on vegetables, fruits and whole-grain breads. You’ll be delighted to discover those “healthful” ingredients you shunned for steak have robust tempting flavors when grilled. “A pizza on the grill with a higher proportion of vegetables and less meat is fabulous,”says Joachim, co-author with Andrew Schloss, of “Mastering the Grill” (Chronicle Books, 2007). Vegetables, which are often relegated to second-class status, become a first-rate dish when grilled. Grilling browns vegetables and brings out the sugars. “It’s a revelation; it’s delicious,” Joachim says. His favorites include cauliflower and potatoes, which he prepares as grilled potato chips. It’s as simple as slicing a Russet potato paper thin, brushing with a little canola oil and grilling on a grill screen until golden. Grilled sandwiches are more than an afterthought as well. Provide tortillas, Italian bread and focaccia along with grilled vegetables, condiments and cheeses and let everyone assemble a sandwich. If meat is still on the menu there are steps you can take to lessen the risks. For red meats, select leaner cuts. Shorten grilling time by partially pre-cooking meat in a microwave oven (immediately move the food to the grill to finish cooking). You can also marinate meat, which limits the formation of harmful substances.
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Bev Bennett, a veteran food writer and editor, is the author of "Dinner for Two: A Cookbook for Couples" and "30-Minute Meals for Dummies"
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