The Roasted Vegetable Paperback – January 16, 2002

If you have noticed that almost every diet limits or eliminates some major food group (vegetarians don't eat meat, gluten-free diets exclude wheat, some diets limit fruit because of the fruit sugar, some diets don't like dairy), but most diets will let you eat most vegetables. If you followed ALL the diets, vegetables would be pretty much your staple food. Vegetables seem to be the food group that all nutritionists like.It seems that knowing how to prepare vegetables beyond using them in soups, salads and steaming them is helpful. This book offers a diverse collection of 150 recipes such as crispy smashed potatoes, roasted squash and apple bisque, parmesan tart with roasted tomatoes, roasted tomato sauce and zucchini chips with feta and herbs.The book is organized by chapters including vegetables as side dishes, snacks-starters-soups, sumptuous salads, vegetable main dishes, sandwiches & wraps, tarts-pastries-pizzas, tasty tofu and tempeh, grains-nuts-seeds and roasting basics. The author Andrea Chesman has a James Beard Book Award -nominated book titled THE VEGETARIAN GRILL and is a cookbook editor as well as author of more than a dozen other cookbooks. There are no photos in this book of dishes, but there are pleasing illustrations. If you want to get creative with vegetable roasting, this is a good book to inspire you.

Great book filled with vegetable recipes of all kinds. I especially enjoyed those that included rice or pasta. I learned how to make vegetable dishes yummy.

Overall the recipes in the book are quite good. They use simple ingredients, are easy to prepare and taste quite good. As some others have found, there is quite a bit of use of eggplant. In the introduction, the author advises against the use of mushrooms, because she finds the taste of mushrooms dominates other flavors. I find the taste of eggplant can be similarly dominating, though a few recipes with them would be okay. The author also makes heavy use of oil. There is no nutritional breakdown of the recipes, but I would imagine that use of oil in the recommended amounts results in a lot of calories. For example, the recipe for linguine and vegetables calls for 6 tablespoons of oil for a recipe that feeds 4 to 6. I used half that amount and am happy with the results. Next time I make it, I may cut back even more.

This book is fantastic. We've prepared the roasted vegetable tart shown on the front cover of the book numerous times and it alone is worth the price of the book. I've made butternut squash, pepper & onion roasted tart, cauliflower, carrot and onion - there are so many variations to improvise with this unbelievable tart. And, it's so easy. My husband put many sticky notes on the recipe pages he says look yummy and that's amazing because he's not been the best vegetable eater. Even my son is eating his veggies in that tart. OK, the tart does contain cheddar cheese, but the cheese adds a good flavor and does contain beneficial protein. There are so many recipes to try, so little time, but these recipes are so easy that it makes you want to try them. I'm a well-seasoned cook, but really don't have a great deal of time to create yummy meals. When I find a book that can give me great restaurant style, yet very nutricious food, prepared effortlessly, and turns out delicious, that book is a great find. Very pleased.

I use this book so often, now that I'm eating a healthier diet that includes lots of vegetables. Lots of really good recipes and guides for roasting individual vegetables. The roasted vegetable broth is now my staple broth and makes healthy, delicious base for many soups, or if you are cutting back, just a broth drink. I'm glad that I have many more recipes to explore. It could use a better index -- many ingredients are not mentioned. Also, I've had some trouble with figuring out the right cut for roasting certain vegies, and as somewhat inexperienced cook, could have used a more complete guide.

This is an okay book insofar as roasting methods, etc., for vegetables. However, why were there no recipes for the non-exotic vegetables, i.e., broccoli, cauliflower, brussels sprouts?

This book was priced very reasonably and it was in excellent condition. Arrived early.

Until I bought "The Roasted Vegetable" the standard preparation in my home was to steam or boil the vegetables or add them raw to a salad. Needless to say, vegetables were pretty bland-tasting. I had no idea they could be roasted. For example, roasted zuccini in a light lemon sauce tossed with feta cheese and the honey-coated carrot coins are just a couple of easy-to-make recipes in this vast repertoir of selections! Roasted asparagus and eggplant are two more inspirational preparations. All in all, a remarkable cookbook!