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

9781558328686

Revised and expanded edition

272 pages : colour illustrations ; 24 cm

First published: United States : The Harvard Common Press, 2002
Includes index

Roasting basics: techniques and equipment
Simply vegetables: side dishes
Snacks, starters, and soups
Sumptuous salads
Vegetable feasts: main dishes
Sensational sandwiches and wraps
Pleasing pasta
Tempting tarts, pastries, and pizzas
Tasty tofu and tempeh
Great grains, nuts, and seeds

2025882