It’s peak produce season—and the perfect time to fire up the grill. In this episode of Cooking for Wellness, Chef Jeffrey Held shares a simple and flavorful recipe for plant-based barbecue skewers, served with creamy hummus. His pro tip? Skip marinating raw veggies—instead, dress them with a tangy vinaigrette after grilling to lock in flavor. Joining Chef Jeffrey is Dr. Joan F. Cangiarella, chief of pathology at NYU Langone, who shares how digital pathology is transforming clinical collaboration across our health system. 👉 Subscribe for a new wholesome recipe every month: @nyulangonehealth *Chapters* 00:00 – Welcome to Cooking for Wellness 00:27 – Meet Our Guest: Dr. Cangiarella 01:07 – Her Cameo in The Godfather 01:28 – Why September Produce Shines 01:41 – What’s on the Menu 01:56 – Making the Marinade 02:42 – How to Marinate Grilled Veggies 03:11 – Skewering Tips and Tricks 04:36 – Time to Assemble the Skewers 05:17 – How Nutrition Is Taught in Med School 06:15 – Grill Tips: Cover...