Heat a grill pan over medium heat. Slice each squash in half lengthwise. If the squash are quite fat, slice them into thirds, and if they are more than 6 inches long, half crosswise too.

Season with salt and pepper and a pinch of sugar to taste. Toss squash with a pinch of salt and 2 tablespoons oil. In a large pan over medium heat, sear squash until lightly browned and soft ...

This vegan grilled ratatouille is made with sturdy grilled vegetables and can be served hot, cold, or at room temperature. It’s the perfect hot-weather camping ...

Sprinkle with salt to taste and serve. Steam: Place cut summer squash into steamer basket over a pot of 1 inch of boiling water. Cover and steam for about 4 minutes or until tender. Grill: Cut squash ...

Most vegetables can go straight to the grill but harder vegetables such as potatoes, squash, and fennel will need to be pre-cooked beforehand. The most popular summer vegetables to grill include ...

If necessary, drain well and place in a large serving bowl. Preheat the grill to high. Place the zucchini and yellow squash, asparagus, tomatoes, and red and yellow bell peppers in a large bowl ...