The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads

The Roasted Vegetable presents oven guidelines and 150 recipes demonstrating how to roast vegetables for bold flavors. Andrea Chesman shows how nearly any vegetable can be oven-roasted to succulent perfection, offering a collection of recipes suitable for both vegetable enthusiasts and those less inclined to eat vegetables. Dishes range from sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to main courses like Baked Orzo with Roasted Fennel and Red Peppers. Chesman, author of the James Beard Award-nominated The Vegetarian Grill, advocates roasting as a method to highlight vegetable flavors in traditional dishes. The book includes a thorough chart listing vegetables with their roasting times and any special methods required, alongside the recipe collection.