The Roasted Vegetable How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza

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e Roasted Vegetable How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza

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The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza
English | Jan. 16, 2002 | ISBN: 1558321683 | 240 Pages | EPUB/PDF | 6 MB


In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes 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.




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