Roasting vegetables concentrates their sugars and brings out complex, caramelized flavors that render them irresistible. Now Andrea Chesman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides like Cider-Glazed Acorn Squash to main dishes like Spring Casserole of Roasted Asparagus and Artichokes. 25 illustrations.
Annotation: Andrea Chesman takes many traditional dishes and transforms them by incorporating roasted vegetables, giving complete instructions for roasting. Recipes include Indian Summer Pepper Relish, Cranberry-Nut-Wild Rice Salad, and Lemon Risotto with Roasted Summer Vegetables.
