This vegan ratatouille is a vibrant, oven-baked vegetable dish layered with thin slices of eggplant, zucchini, and tomatoes.

Sweet corn is another seasonal food that’s both cheap and delicious in summer. Boil or grill the ears for a classic side dish ...

Fig leaves make a delicious tea-like beverage. Harvest them at the end of the season, just before they turn yellow. Rinse, ...

Portobello mushrooms are hearty and flavorful but easy to cook incorrectly. Here's how to avoid soggy results and make sure ...

I bought a bunch of beets at the farmers’ market and was taken aback when the seller chopped off the vegetables’ foliage.

2. Toss the zucchini, summer squash and tomatoes with enough oil to generously coat. Spread out on the preheated roasting pan ...

Zucchini is incredibly good for you – though not everyone should enjoy it in unlimited amounts. Here’s what to know.

Why do roasted vegetables taste so much better at a restaurant? Chefs share their tricks to making crisp-tender, caramelized ...

Harvest time! Our big farming friends are spending long days in big bean and corn fields, reaping the outcome of this year’s big gamble. “Could be worse,” one opined. Best wishes to them as they try ...

Preheat oven to 450 degrees. Place the garlic, onion, and tomatoes in a large baking dish. Drizzle with olive oil and top with the butter. Season well with salt and pepper. Roast the tomatoes until ...

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This recipe (find the detailed version on Bodrug's site) starts with a clever foundation of roasted zucchini. Instead of using raw zucchini, which can be watery and very mild, you’ll slice it up and ...