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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Celery Root and Apple Salad
Here's another fine winter salad, pairing one o...
 
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Behind the scenes in Lidia's Kitchen

 
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Grilled Vegetables
I love cooking vegetables in all different ways, but in the summer I love to grill them. If you are th...
 
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Porta @ Porta on Rai Uno
Be sure to watch me this evening on Porta @ Porta on Rai Uno. Click on the link for...
 
Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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July 1, 2014
Grilled Vegetables

I love cooking vegetables in all different ways, but in the summer I love to grill them. If you are thinking of grilling your vegetables be sure to follow these simple steps to ensure that your grilled vegetables are at their best. First, make sure your vegetables are cut in consistent size pieces to ensure they finish grilling at the same time. Harder vegetables require smaller and thinner pieces, like grilling potatoes or yams, while softer size vegetables like tomatoes grill nicely when sliced in half. Make sure the grill surface is clean and lightly coated with oil to avoid sticking. Brush your vegetables with garlic-flavored olive oil. Vegetables also grill-roast well when wrapped in heavy duty foil, here you can include the garlic pieces and herbs with the olive oil. Vegetables should be removed before they are soft as they will continue cooking once they are removed from the grill. They are very heat sensitive so be sure to keep an eye on them when cooking.