The summer grilling season is upon us, and so are the vegetables. When it comes to cooking summer's bounty, it is hard to surpass an open fire. Grilling maximizes a vegetable's flavor with minimal ...

These five easy recipes and tips turn savory charred vegetables into fresh, filling main dishes. By Ali Slagle When the summer sky softens and the grill’s embers flicker, dinner anticipation builds — ...

I've tested every trick for grilled eggplant—this simple method finally gave me the creamy, smoky slices I was after. To get grilled eggplant that's silky and smoky—not spongy or leathery—slice it ...

Getting your Trinity Audio player ready... Smoke is a flavor. So is char. However, when we grill to cook, I believe that by and large we attend to these two less as flavors and more as either an aroma ...

For great grilled vegetables that are tender inside and crispy and smoky outside, moderate heat is key. Go too high and the outside will burn while the insides remain unpleasantly crunchy. GRILLED ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Cauliflower is ...

3 red bell peppers, cut in half, stemmed and seeded 2 yellow summer squash, cut diagonally into ½- to ¾-inch slices 2 zucchini, cut diagonally into ½-inch slices Snap off ends of asparagus and wash ...

Forget everything you think you know about paella. You make it with seafood, right? No, traditional paella, as prepared in its birthplace — Spain’s Valencia province — contains just two proteins: ...

Heating vegetables can have an impact on their vitamins and minerals — but is raw any better? Learn more about the best cooking methods to help preserve nutrients.

When the summer sky softens and the grill’s embers flicker, dinner anticipation builds — especially when vegetables are what’s over the coals, curled in smoke. As their colorful outsides singe and ...