ニューヨーク・タイムズのインスタグラム(nytimes) - 5月26日 04時09分

“Grilling food over an open fire is one of life’s great pleasures,” writes @samsifton. One underutilized fact: Vegetables and fruit benefit greatly from being cooked over fire. Unlike meat, there’s no need to season fruits and veggies before putting them on the grill this #MemorialDay weekend, although you’re certainly welcome to. The heat and smoke will bring out their sugars, increasing their deliciousness — and their chance of burning, so keep an eye out. These glazed #carrots, photographed by @rikkisnyder, are caramelized and sweetened from a quick hot turn on the grill. Then, they’re tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. To get the recipe and read @nytfood’s guide to #grilling, visit the link in our profile.

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