Think of your broiler as a grill that you can use in the winter to give veggies a hint of char and sweetness.

Transform the humble sweet potato into a caramelly, candied celebration!

Salads don’t have to be raw — or even made from lettuce!

There’s something so comforting about root vegetables roasted until they are soft and sweet.

Maple syrup and earthy sage are flavors used frequently in Indigenous food traditions. 

Try this easy technique for making tender, roasted squash on the grill.

For a salad that’s more than just greens, try this one, with chewy, golden brown dried figs, creamy goat cheese and crunchy pistachios.

When you reach peak tomato season, make these hearty, sweet roasted tomatoes. 

Lightly seasoned zucchini sticks, covered with a toasty crust of parmesan cheese — yum! 

By mixing probiotic sauerkraut into raw vegetables, you’ll make shredded veggies into a colorful and tangy salad.

This easy broiled asparagus is done in a flash and flavored with smokey chili powder and tangy Cotija cheese.

This fragrant, spice-kissed mélange of tender vegetables and Moroccan-inspired spices is brilliantly colored and full of flavor.

Fasolia has countless variations, hailing from the Middle East, Greece, Egypt, Ethiopia and more!