The Reason Jose Andres Skips Peeling Grilled Vegetables

If you're thinking of enjoying some grilled vegetables this summer, consider following chef José Andrés' advice and skip peeling them, as this will deliver much better results.

The skins provide a protective layer to the veggies' fleshy interiors so they cook to perfection. The skin-on approach also encourages the interior to soften and be ready to eat.

In essence, the outside of the veggie takes the heat to give the grill time to do its work. Andrés also demonstrated this principle in action through a video on his YouTube.

In the video, Andrés prepares his version of the classic Catalan recipe, escalivada, which stands out because the slow, smoky heat on the veggies' skins gives them a rich flavor.