COOKBOOK REVIEW: The Roasted Vegetable:Andrea Chesman

Cookbook Review

The Roasted Vegetable

The Roasted Vegetable provides good basics and interesting twists to what is primarily an easy thing to do: roast vegetables.  Recipes provide a foundation for tweaking and building to create variations to suit your tastes.  

Curiously, cauliflower and broccoli were omitted from the list of possibilities but perhaps roasting these cruciferous options weren't in vogue at the time of publication.  

Oven Roasted Ratatoulle

On the menu today was Oven Roasted Ratatouille (p 128)served on fresh French Baguettes (Emeril Lagasse T-Fal Bread Maker). The ratatouille was prepared almost exactly as presented using 2 red peppers rather than one red and one green.  Fresh oregano and basil weren't available so dried were a fine substitute.  One word: DELICIOUS.  It can easily be served on toast rounds as an hors d'oeuvre but was wonderful for lunch on this cold, cold Connecticut day. It needed nothing else.