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

By: Andrea Chesman

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Synopsis: Bring out the flavor with oven guidelines and 150 recipes for “a delicious array of roasted vegetable dishes” from a James Beard Award nominee (Library Journal).In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. From simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don’t require a lot of work.“How best to highlight the flavors of vegetables in traditional dishes? Chesman, author of the James Beard Award-nominated The Vegetarian Grill, advocates roasting. She elaborates the secrets of the art . . . Some of the most useful material is not in the form of recipes, but in a thorough chart listing vegetables and their roasting times, as well as any special methods required.” —Publishers Weekly