Grill healthy this fall with plants, and these versatile recipes

Summertime can be hot over a grill, so I think fall is the best grilling season,

Even without giving up meat, medical research shows that reduced consumption of animal foods equals reduced risk for chronic diseases like heart disease, high blood pressure, obesity, Type 2 diabetes and even cancer.

Grilling animal flesh creates chemicals called heterocyclic amines and polycyclic aromatic hydrocarbons, which increase the risk of certain cancers. However, grilling veggies, veggie burgers or bean burgers do not carry the risk of these carcinogenic chemicals.

Consider some plant-based meal ideas on the grill this fall:

Assorted Grilled Veggies. Grill up a big batch of grilled veggies like bell pepper, onion, zucchini, yellow squash, asparagus and mushrooms. Instead of oil (not good for the heart/waistline), toss in a balsamic or flavored vinegar, and season with dry seasonings of your choice. Grill until no longer raw and grill marks appear. Add grilled veggies to these meals: