"I love tossing whatever hearty vegetables we find at the farmers market in a little olive oil, salt, and pepper and either roasting them in a super-hot oven at 425 degrees or on a hot grill until they're a little charred and delicious. Finish them off with a few herbs, garlic, and a little butter for bonus points!" -- Karl Worley, Biscuit Love (Nashville, TN)
"If you're making this dish in the summertime, prepare ziti with a little sautéed mushroom and fresh tomato tossed in olive oil. In other seasons, you can make the dish a little heavier by adding butter and caramelized onions. I like using the small cans of black truffle pieces, or paste in oil. It gives it an amazing flavor without adding a ton of fat. Plus, it's always nice to have truffle loveliness at the house. Makes you feel kind of luxurious while you eat it and watch Netflix, or whatever." -- Erik Niel, Easy Bistro & Bar (Chattanooga, TN)
"I like to stir-fry broccoli, adding in sour cabbage and dehydrated corn, and then finishing with lime and olive oil." -- Kevin Nashan, Sidney Street Cafe (St. Louis, MO)
Charred veggie salad
"One of my favorite things to make with vegetables, especially during summer when you’re constantly lighting up the grill, is a charred vegetable salad. I slice summer squash, zucchini, and sweet onions in half, season them generously with salt and pepper, and then char them face-down on the grill (or in a searing-hot cast-iron pan). That way they develop a nice charred surface with all the flavor of the grill, but still maintain some of that crunchy snap. I cut up the vegetables into bite-size pieces and dress them with a little olive oil, lemon juice, and torn fresh herbs." -- Ashley Christensen, Chuck's (Raleigh, NC)
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