The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini, for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsa, Dips, Sandwiches, and Salads
(By Andrea Chesman)
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| Author | Andrea Chesman |
In The Roasted Vegetable, Revised Edition, Andrea Chesman is back to show home cooks, vegetable lovers, and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection. Even if you (think) you hate vegetables, give Andrea a chance, and she'll show you how delicious they can be!
This wide-ranging collection of 175 mouthwatering recipes is sure to please even the fussiest eaters. With recipes 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 fuss.
This revised edition returns with the exquisite recipes you loved before, and now features 4-color photography to whet every appetite! There's no need to wait any longer, get your family eating vegetables every night, bring tasty veggies to work in lunches, or boost your own nutrition!”
