Summer European Recipes: Candied Watermelon Rind and Grilled Eggplant & Zucchini

A simple candied treat can be made from watermelon rinds by boiling the peeled white part with sugar, water and optional flavorings until the syrup caramelises, then coating the pieces in extra sugar. The recipe, popular in Portugal, offers a way to reduce food waste and create a sweet summer dessert.

Meanwhile, a grilling method for eggplant and zucchini, promoted in Romania, advises slicing the vegetables to a one‑centimetre thickness, brushing them with olive oil and seasoning, then cooking them over moderate heat for a few minutes per side. This technique keeps the vegetables moist, tender and flavorful, making them a hearty accompaniment to outdoor summer meals.