Roasted Vegetable Dishes

Pasta with Roasted Vegetables and Olives

Pasta with Roasted Vegetables and Olives

This easy and delectable dish combines roasted eggplant, peppers, and broccoli with pasta. It’s perfect for cool weather months, when you want something comforting yet not too heavy, with plenty of flavorful veggies. Serve with a big salad to which chickpeas or beans have been added, and a crusty bread. Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. more→

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Roasted Vegetables: An Asparagus to Zucchini Guide

Roasted potatoes and onions recipe

Roasting vegetables in a hot oven brings their natural sugars to the surface while maintaining nutrients. For those who aren’t keen on steamed or raw veggies in the winter, you may find that roasting might spark some interest. I’ve found 425 degrees F. to be the ideal temperature for my oven, but 400 degrees F. works as well. If I have anything else in the oven at either of those temperatures, I try to toss in some vegetables to roast at the same time. Once vegetables are roasted, they’re good warm or at room temperature. Leftover roasted vegetables can be used to make wraps or to top pizza. more→

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Garlic-Roasted Carrots

Carrots

These are absolutely addictive! Roasting brings out the natural sweetness of carrots. more→

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Tofu with Balsamic-Roasted Italian Vegetables

Mild tofu makes a good counterpart to the balsamic-roasted vegetables. This is good served hot, or just warm over greens as a kind of warm main-dish salad. more→

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Roasted Barbecue-Flavored Tofu and Vegetables

Here’s a tofu preparation that’s nothing fancy, but still so good, and easy enough for a quick weeknight meal. Serve with a simple quinoa recipe and a big salad. more→

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Roasted Summer Vegetables

This is one of my favorite things to make in the late summer – a gorgeous platter that’s really less work than it may seem at first glance. It’s an extravaganza of flavor, and though it’s perfect for late summer or early fall, with these particular veggies there’s no reason you can’t make it year-round. more→

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Roasted Root Vegetable Medley

Oven-roasting brings out the natural sweetness of many vegetables, and this is particularly true in the case of root vegetables. You can vary the vegetables suggested here; for example, if you prefer not to use beets, you can substitute parsnips; and if you don’t care to wrangle with rutabagas, try golden potatoes. more→

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