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

264 Pages·2002·4.34 MB·English

by  Andrea Chesman

Table of Contents
Title Page
Table of Contents
Copyright
Acknowledgments
Preface
ROASTING BASICS: TECHNIQUES AND EQUIPMENT
SIMPLY VEGETABLES: SIDE DISHES
Roasted Baby Artichokes with Aioli
Simply the Best Roasted Asparagus
Lemon-Roasted Asparagus
Sesame-Roasted Asparagus
World's Best Green Beans
Soy-Roasted Green Beans
Gingered Roasted Beets
Dilled Roasted Cabbage
Sweet-and-Sour Red Cabbage
Herb-and-Honey-Roasted Baby Carrots
Glazed Carrot Coins
Roasted Corn on the Cob
Quick Roasted Corn
Roasted Corn Cakes
Roasted Eggplant with Tomato-Basil Relish
Soy-Glazed Eggplant
Roasted Endives
Roasted Fennel Wedges
Garlic Puree
Roasted Garlic
Roasted Kohlrabi
Crisp Roasted Jerusalem Artichokes
Roasted Leeks
Roasted Portohello Caps
Mixed Roasted Mushrooms in a Soy Vinaigrette
Roasted Okra
Oven-Fried Okra
Roasted Onion Slices
Caramelized Cipollines
Roasted Parsnip Chips
Roasted Peppers
Roasted New Potatoes with Garlic and Herbs
Roasted Potatoes and Celery Root
Oven-Roasted Fries
Crispy Smashed Potatoes
Roasted Shallot Confit
Maple-Glazed Rutabagas
Herbed Summer Squash
Zucchini Chips with Feta and Herbs
Cider-Glazed Acorn Squash
Honey-Roasted Delicata Squash Rings
Bejeweled Squash Cubes
Spaghetti Squash with Tomato-Garlic Confit
Spicy Sweet Potato Wedges
Garlicky Sweet Potatoes
Roasted Whole Cherry Tomatoes
Slow-Roasted Rice-Stuffed Tomatoes
Roasted Tomato Sauce
Lemon-Garlic Summer Vegetables
Summer Vegetable Gratin
Herb-Roasted Root Vegetables
SNACKS, STARTERS, AND SOUPS
Crunchy Chickpea Snacks
Tomato-Parmesan Bruschetta
Antipasto of Roasted Vegetables
Sweet-and-Sour Cipollines
Indian Summer Pepper Relish
Roasted Corn Salsa
Salsa Verde
Middle Eastern Eggplant Spread
Baba Ghanoush
Ten Mothers Garlic Soup
Roasted Squash and Apple Bisque
Curried Roasted Squash Soup
Tortellini in Roasted Tomato Broth
Roasted Vegetable Stock
SUMPTUOUS SALADS
Mixed Greens with Roasted Vegetables
Asparagus Vinaigrette
Roasted Asparagus and Potato Salad
Roasted Beet and Potato Salad
Blue Cheese, Roasted Beet, and Endive Salad
Russian Winter Vegetable Salad
Green Bean and Carrot Vinaigrette
Frisée Salad with Warm Lentils, Goat Cheese, and Roasted Onions
Marinated Roasted Pepper and Olive Salad
Roasted Potato Salad with Herbs and Parmesan Dressing
Roasted Potato and Green Bean Salad
Summer Pasta Salad with Roasted Vegetables
Pesto Pasta Salad with Roasted Vegetables
Pasta Salad with Roasted Vegetables and Olive Vinaigrette
Cold Sesame Noodles with Soy-Roasted Shiitakes
Cranberry-Nut Wild Rice Salad
VEGETABLE FEASTS: MAIN DISHES
Winter Vegetable Risotto
Lemon Risotto with Roasted Summer Vegetables
Pecan-Lemon Rice Pilaf with Roasted Asparagus
Spring Casserole of Roasted Asparagus and Artichokes
Black Beans and Rice with Fire-Roasted Vegetables
Marinated Vegetable Couscous
Stacked Roasted Vegetable Enchiladas
Soy-Roasted Green Beans, Shiitakes, and Tofu over Rice
Chile-Corn Pudding
Oven-Roasted Ratatouille
Roasted Chiles Rellenos
Pesto Eggplant Rollatine
Roasted Vegetable Cutlets
Stuffed Portobello Stacks
SENSATIONAL SANDWICHES AND WRAPS
Roasted Vegetable Muffuletta
Pesto and Roasted Vegetable Loaf
Marinated Roasted Vegetable Subs
Cumin-Scented Roasted Vegetable Roll-Ups with Hummus
Greek Salad Pita Pockets with Roasted Eggplant Slices
Roasted Eggplant Roll-Ups with Tzatziki
Roasted Eggplant-Garlic Roll-Ups
Mushroom Steak Sandwiches with Roquefort Dressing
Goat Cheese and Artichokes on Focaccia
Italian-Style Roasted Vegetable Subs
Vegetarian Fajitas
Barbecued Tempeh Sandwiches with Creamy Slaw
PLEASING PASTA
Linguine with Mixed Roasted Vegetables
Linguine with Roasted Ratatouille and Arugula
Fettuccine Alfredo with Roasted Vegetables
Creamy Penne and Roasted Vegetables
Orzo with Lemon-Roasted Summer Vegetables
Winter Vegetable Pasta with Goat Cheese
Marinated Artichoke and Mushroom Pasta
Bowties with Roasted Green Beans and Cheese
Orecchiette with Roasted Mushrooms
Saffron Pasta with Roasted Peppers
Baked Rigatoni with Roasted Zucchini and Eggplant
Ziti with Roasted Onions
Baked Orzo with Roasted Fennel and Red Peppers
Rich Vegetable Lasagna
White Lasagna with Roasted Vegetables
TEMPTING TARTS, PASTRIES, AND PIZZAS
Fall Vegetable Tart
Roasted Vegetable Quiche
Onion Tart Niçoise
Parmesan Tart with Roasted Tomatoes and Fennel
Mediterranean Roasted Vegetable Pie
Winter Vegetable Strudel on a Bed of Greens
Veggie Pizza
Mushroom-Pesto Pizza
Artichoke and Leek Stuffed Pizza
White Pizza with Roasted Winter Vegetables
Pesto Pizza with Roasted Vegetables
Basic Pizza Dough
TASTY TOFU AND TEMPEH
Soy-Glazed Tofu
Slow-Roasted Sesame Tofu
Hoisin-Roasted Tofu
Barbecue-Style Roasted Tempeh
Lettuce-Wrapped Tempeh in Chinese Brown Sauce
Lettuce-Wrapped Tempeh in Chinese Hoisin Sauce
GREAT GRAINS, NUTS, AND SEEDS
Spiced Mixed Nuts
Roasted Chestnuts
Tamari-Roasted Sunflower Seeds
Chili-Roasted Pepitas
Honey-Pecan Granola
Blueberry Sunrise Granola
Amazing Almond Granola
Apple Crisp Granola
Tropical Paradise Granola
Cashew Crunch Granola
Maple Morning Granola
Worth-the-Hike Trail Mix
Index
The Harvard Common Press
535 Albany Street
Boston, Massachusetts 02118
www.harvardcommonpress.com
Copyright © 2002 by Andrea Chesman
Illustrations copyright © 2002 by Linda Hillel
All rights reserved. No part of this publication may be reproduced or transmitted
in any form or by any means, electronic or mechanical, including photocopying,
recording, or any information storage or retrieval system, without permission in
writing from the publisher.
Printed in the United States of America
Printed on acid-free paper
Library of Congress Cataloging-in-Publication Data
Chesman, Andrea.
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.
p. cm.
ISBN 1-55832-168-3 (hc : alk. paper) - ISBN 1-55832-169-1
(pbk : alk. paper)
1. Cookery (Vegetables) 2. Roasting (Cookery) I. Title.
TX801.C435 2002
641.6'5—dc21
2001039593
ISBN-13: 978-1-55832-169-4
ISBN-10: 1-55832-169-1
Special bulk-order discounts are available on this and other Harvard Common
Press books. Companies and organizations may purchase books for premiums or
resale, or may arrange a custom edition, by contacting the Marketing Director at
the address above.
10 9 8 7 6
Book design by Richard Oriolo
Book illustrations by Linda Hillel
Cover design by Renato Stanisic
Cover photograph by Alexandra Grablewski
Acknowledgments
MY DEEPEST APPRECIATION goes to the farmers who grew the vegetables that I
have enjoyed so much. My special thanks go to Marian Pollack and Marjorie
Susman of Orb Weaver Farm in Monkton, Vermont, and to Will and Judy
Stevens of Golden Russet Farm in Shoreham, Vermont. Kira Winslow and
Maureen Boksa of the Middlebury Natural Foods Coops were wonderful
providers of hard-to-find produce. I thank all the folks at Harvard Common
Press for making this book possible. Rory Ruane and Sam Chesman were
faithful tasters and kitchen companions, and I am grateful to them for all that
they do. Finally, none of this would be possible without the endless support and
music. Thanks, Richard.
Preface
THIS IS A COOKBOOK FOR VEGETABLE LOVERS—and vegetable haters. It is a
cookbook for people who want to eat more vegetables but have had their fill of
steamed carrots and stir-fried snow peas. It is for busy people who want to make
more delicious vegetable recipes, without fuss and without standing over a hot
stove following a complicated recipe. This is a cookbook for people who want to
enjoy eating vegetables—lots of vegetables.

When I started writing this book, I didn't know how much it would change the
way my family eats. I never envisioned, for example, that my kids would eat
roasted green beans as a snack food or that when I roasted green beans, I would
need to allow half a pound per person. Now that is a serving of vegetables—and
a striking contrast to the one steamed broccoli stem that the kids will grudgingly
eat.

Roasting vegetables brings out their hidden sweet, nutty flavors—making them
extraordinarily appealing and wondrously versatile. This cookbook begins with
techniques for very basic roasted vegetables to be served as side dishes. The rest
of the book provides recipes for many of the delicious possibilities for
combining roasted vegetables with pasta, rice, and greens and for using them on
pizzas and in sandwiches, soups, and salads. A final chapter provides recipes for
roasting nuts and grains to transform them into delicious granolas and trail mix.

Happy roasting!