Zucchini is one of those vegetables that seems to do it all, whether you're making breakfast fritters, zucchini noodles, or tossing it on the grill. When grilled, zucchini not only holds its shape but ...

There's nothing like grilling season, whether you're scoring up crispy hot dogs or making juicy burgers. When it comes to some of your favorite veggies, however, the way you cut them makes all the ...

Because nobody wants another soggy slice of sadness on their plate. For smoky, juicy zucchini that holds its shape, slice it thick, brush it with oil and salt just before grilling, and cook over high ...

When summer hits and markets are overflowing with fresh produce, pasta with grilled vegetables is totally the go-to dish. I ...

In a large bowl, whisk together olive oil, lemon juice, orange juice, garlic, parsley, thyme, chervil and salt. Add zucchini and toss until evenly coated. Cover and refrigerate for at least 3 hours or ...

1 1/2 lb. Preheat grill to medium-high, set up for direct heat. Once grill is hot, clean and lightly oil grill grates with canola oil. Thinly slice the dark green parts off one scallion; set aside.

A rich salad that will have you looking forward to lunch. Cut zucchini into quarters lengthwise. Place in a bowl with olive oil and a pinch of salt and pepper. Toss until well combined. Step 2: Heat a ...

It all started with the kale chip. I fell in love with the texture of the thick, green leaf made thin and so delicately crisp by baking that it felt almost flaky, with just enough thickness to impart ...