Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Prepare grill for medium-high heat cooking, approximately 400°F. Set the vegetable basket on the grill to pre-heat.
2 Using a vegetable peeler, cut zucchini into long lengthwise strips then cut strips into small spaghetti-like strands. Cut the tough ends off of the asparagus then quarter the mushrooms.
3 Place zucchini strips and mushrooms in the vegetable grilling basket and cook for approximately 5 minutes, tossing periodically until lightly charred and softened. Remove zucchini and mushrooms from the grill and set aside. Add tomatoes to the grilling basket and allow them to cook for 3–4 minutes until they begin to split. Remove tomatoes and set aside. Set asparagus on the grill and cook on all sides until lightly charred and softened, approximately 6–8 minutes. Remove asparagus and cut into 3-inch pieces.
4 Combine fettuccine, zucchini “spaghetti,” mushrooms, tomatoes and asparagus in a large bowl and toss to combine all of the ingredients. Mix in the lemon juice and Parmesan then refrigerate until ready to serve.
Cooking for 8 people


  • dried fettuccine (prepared according to instructions)
    1 lb.
  • green zucchini
  • cherry tomatoes
    2 pints
  • asparagus
    1 lb.
  • baby bella mushrooms
    1 pint
  • extra-virgin olive oil
    2 tbsp.
  • juice of ½ lemon
  • freshly grated Parmesan cheese
    0.25 cup
  • vegetable grilling basket

Credit: Clint Cantwell

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