If you have ever roasted or fried vegetables and ended up with something soggy, I have a tip for you.

Vegetables are made up of mostly water, some more than others. This is perfectly fine — you get lots of hydration and nutrients from the water content in your fruits and veggies.

But all that water can leave you with soggy, bland, mushy veggies. No one wants that!

It’s super easy to fix that though, and that’s with an ingredient you already have in your kitchen — salt!

You can use any kind of salt for this — kosher, table, or even Colima Sea Salt. If you cook with it, it will work here.

When you add salt to your veggies, it draws the water out, leaving you with vegetables that are perfect for high heat cooking.

To do it, you’ll want to spread a layer of paper towels on a clean surface. Sprinkle salt on the layer and then add your veggies. This works with slices, noodles, or small diced vegetables. Perfect for crispy eggplant parmesan or fried zucchini rounds that have a crisp bite.

Spread the veggies on the paper towels and then sprinkle more salt on top. Let sit for 5-10 minutes until you notice water beading on the surface of your veggies. Grab another paper towel and pat dry, getting as much of that water out as you can. Now your veggies are ready for whatever you’ve got in mind!