A Vegetable Lover’s Guide To The Grill

By Ali Slagle, The New York Times 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 their plump bodies slump, vegetables’ vibrant selves become substantial, rich and nuanced. Sugars caramelize, edges char, a whisper of smoke appears.

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