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 PDF
Preview 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
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!
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