Cooking The Mediterranean Way: Healthy Summer Grilling

Summer grilling is simple and delicious—but could high heat be leaving something harmful behind?

There’s something so special about summer grilling—the smell of the grill, the ease of cooking outdoors, the joy of gathering with family and friends. Whether it’s chicken, salmon, veggie kabobs, or a colorful platter of grilled peaches, grilling is one of the best parts of this season.

As we embrace the simplicity and flavor of summertime cooking, it’s also worth taking a moment to talk about compounds that form as by-products of high-heat cooking – substances that can contribute to inflammation, oxidative stress, and have been linked to heart disease, diabetes, cognitive decline, and cancer.

AGEs (Advanced Glycation End Products), HCAs (Heterocyclic Amines), and PAHs (Polycyclic Aromatic Hydrocarbons) may sound intimidating, but understanding what they are—and how to minimize them—is a smart step toward making your meals more nourishing and supportive for long-term health.

Grilling is one of the easiest ways to bring people together around good food. The best part? It can absolutely fit into a healthy, Mediterranean-style lifestyle—especially when you know what to watch for and how to make smart choices at the grill.

In this post, I’ll walk you through easy tips to help you keep your summer cooking flavorful, fresh, and nourishing.