Title: The Roasted Vegetable
Subtitle: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches
First published: February 2002
Description: A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.
Subjects: Cooking (Vegetables), Roasting (Cooking)