These Appetizers and Salads Come With a Side of Scorch

Liz Grossman

These days, your guests rarely encounter a vegetable side dish selection without the option of gussied-up cauliflower or broccoli burnt to oblivion—or at least to a dark, flavor-enhancing char. It’s no secret that burnt vegetables are just better—in fact it’s often a good, hearty roasting that gets some picky eaters to actually eat (and regularly crave) Brussels sprouts and other vegetables previously served boiled into oblivion. But why not up your charred vegetable...