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The Roasted Vegetable: How to Roast Everything from Artichokes To Zucchini for Big, Bold Flavors In Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, A by Andrea Chesman

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Notes about this book

  • Christine on July 17, 2012

    This is truly a fantastic book -- every single recipe I have made so far has been a hit. The recipes in this book transform ordinary vegetables into delicious, caramelized versions of their former selves. And there is a wide variety of recipes on offer; this is not just a book full of side dishes. To quote Ms. Chesman's preface, "This is a cookbook for vegetable lovers and vegetable haters. It is a cookbook for people who want to eat more veggies but have had their fill of steamed carrots & stir-fried snow peas." And she delivers just that and more!

Notes about Recipes in this book

  • Simply the best roasted asparagus

    • Gio on May 16, 2016

      Pg 10. I concur with "hillsboroks". A really tasty side dish when asparagus is in season. The less fuss with garden fresh asparagus the better.

    • hillsboroks on April 25, 2015

      This is so easy yet so fabulous! Quick but it really brings out a whole another dimension to asparagus. Great choice when you get bored with steamed asparagus during asparagus high season.

  • World's best green beans

    • Christine on July 25, 2014

      These really are the world's best green beans! A simple side dish I have made countless times. If you're already familiar with roasting vegetables you probably don't even need this recipe, but back when I first made it, it was my first time trying this particular method. I remember being amazed by how simple and delicious it was and I was hooked on roasting from then on.

  • Dill roasted cabbage

    • hillsboroks on March 18, 2018

      I made this to go along with my corned beef dinner for St. Patrick's Day and it was a hit with the family. It was also easy to roast the cabbage at the last minute while putting the finishing touches on the rest of dinner. I left off the dill weed at my husband's request but put the bottle of dill on the table. After tasting the cabbage without dill and then with a sprinkle of dill I have to say the dill is what really takes the roasted cabbage to a whole other level. Most of the other family members tried the dill and all of them loved it. This is definitely a recipe I will look forward to repeating.

  • Honey-roasted delicata squash rings

    • bching on December 25, 2014

      This is a very good dish. I seasoned with french four spice and used about half the honey.

  • Spicy sweet potato wedges

    • barbarajane on August 20, 2014

      These are wonderful. My husband I and I love them and they are sooo easy.

  • Roasted tomato sauce

    • hillsboroks on September 12, 2017

      This is a genius way to use up an over abundance of garden tomatoes and it is delicious too! I roasted the tomatoes with the herbs and garlic on a Sunday afternoon so that I could use it in the Rich Vegetable Lasagna the next day. I just used a variety of garden tomatoes because I didn't grow any Romas and they worked just fine. I was worried about all the seeds that I could not get out easily. Next time I may put the tomatoes through the food processor first and through a strainer to get rid of the seeds before roasting although they weren't too noticeable in the final lasagna. I also blanched them and removed the skins before roasting. I used 8 lbs on two non-stick half sheet pans (USA brand pans) so cleanup was a breeze. I got about 5 1/2 cups sauce.

    • hillsboroks on April 01, 2018

      I pulled a container of this sauce out of the freezer to use as pizza sauce and it worked great. Since it already had plenty of garlic and fresh basil added to it when I made it last fall, I didn't need to add anything to it. The thawed sauce was the perfect consistency for pizza.

  • Crunchy chickpea snacks

  • Cold sesame noodles with soy-roasted shiitakes

    • Gio on May 26, 2016

      Pg. 107. Although I liked this version of sesame noodles my husband did not. I used the optional garnishes of carrot and cucumber strips plus included a sprinkle of roasted peanuts over top each serving. However, as a whole, the spice and seasoning level was rather low. Were I to prepare it again I'd use much more cilantro and increase the heat.

  • Winter vegetable risotto

    • Christine on July 25, 2014

      This is one of the first risottos I ever made and I've made it many times since. I always leave the fennel out because I don't like the licorice-y flavor of it. The rosemary goes very nicely with the winter veggies -- a family favorite!

  • Black beans and rice with fire-roasted vegetables

    • Christine on July 25, 2014

      I only made this once several years ago, but remember it being very good -- especially the veggies -- and I would like to make it again sometime. I definitely went scant on the amount of chipotle, but probably could handle a bit more spice these days.

    • consortiumlibrary on June 04, 2017

      Tasty Sunday supper, done in less than 30 minutes, including prep. Instead of dried beans, used 29 oz can black beans, drained. To bean recipe, added 1 lg onion and 5 cloves garlic, sautéed, then added beans, 8 oz marinara sauce (instead of salsa), & 1/2 cup water. Instead of matchsticks, cut veggies into 1/2" x 3" pieces. Used 1 chipotle, and it was pleasantly spicy, but would use 2 if wanted it very spicy. Both the beans (as modified) and roasted vegetables would be good on their own, but together - with rice - are terrific. Served with lime sour cream.

  • Marinated vegetable couscous

    • Christine on July 25, 2014

      Another winner from a cookbook that has not failed me yet! I'm always a little unsure about cinnamon in savory recipes, but it blended beautifully with the cumin and all the other flavors for a really stellar dish. I did make a few minor changes though: I substituted basil for cilantro because the cilantro at the store looked limp and awful -- I think either herb would go nicely though. I left out the green pepper, used fresh tomato instead of canned, and used plain tomato sauce diluted with water since I didn't want to buy tomato juice just for this recipe. I like a greater proportion of veggies to grains, so this called for a bit more couscous than I really needed. I am planning to eat this leftover for a few more meals and can tell I will run out of the veggie mixture before I run out of couscous -- will have to adjust the amount for next time.

  • Pesto eggplant rollatine

    • Christine on July 25, 2014

      I love both eggplant and pesto, so this is a favorite dish I have made multiple times -- it is absolutely delicious. When roasting the eggplant slices, I lightly spray them with olive oil because I find they absorb too much if I brush them as directed. Spraying makes it easy to get a light, even coat. The slices are easier to roll if they are not overly greasy and plenty more olive oil gets added to the dish from the pesto anyway. I usually use pesto I've made from Giada DeLaurentiis' recipe in Everyday Italian, rather than the one in this book.

  • Orzo with lemon-roasted summer vegetables

    • Christine on March 18, 2016

      A lovely, lemony dish. I really can't go wrong with pasta, roasted vegetables, and the delicious sauce (dressing?) in this recipe.

  • Baked rigatoni with roasted zucchini and eggplant

    • Christine on August 21, 2014

      Yet another winner from one of my favorite cookbooks. Used bow-tie pasta, canned crushed tomatoes, and a combination of zucchini and yellow summer squash. Needed to use two pans to roast the vegetables otherwise they would have been too crowded. Definitely would make again.

  • Rich vegetable lasagna

    • hillsboroks on September 12, 2017

      This dish has not only fabulous flavor but uses up bunches of veggies from the overflowing garden. I made the Roasted Tomato Sauce the day before so roasting the other veggies and assembling the lasagna was easy. I had never used the no boil noodles before and was delighted with result and ease of use. We did not miss the meat in this lasagna and loved the deep flavor of the roasted veggies. I didn't have mushrooms and subbed a couple of small yellow summer squash. I shared some with the neighbors and they loved it too.

  • Fall vegetable tart

    • hillsboroks on December 15, 2014

      Flavors meld wonderfully in this recipe. The fontina cheese is essential and plays off the amazing camelized vegetables perfectly. I used a basic pie crust recipe with half butter flavored Crisco and half butter. Its rich flakiness was perfect with intense vegetables and cheese. Watch the veggies carefully when roasting. I put them into two pans and roasted them for 35 minutes and would probably pull them out at 30 minutes next time. I would also increase the oven temperature to 400F to finish the tart. It took an extra 15 minutes to get the crust golden at 375F. I have lusted over this recipe since I first saw the photo of it on the cover of the cookbook and it did not disappoint!

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  • ISBN 10 1558321691
  • ISBN 13 9781558321694
  • Published Feb 25 2002
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Harvard Common Press

Publishers Text

In The Roasted Vegetable Andrea Chesman has created 150 meat-free dishes to show off the delicious flavors revealed by roasting. Whether in a Winter Vegetable Pasta with Goat Cheese or an Indian Summer Pepper Relish, in these recipes vegetables take a befitting starring role.

Roasting vegetables concentrates their sugars and brings out complex, caramelized flavors that render them irresistible. Chesman gives detailed instructions on how to roast to perfection every vegetable, and then assembles a mouthwatering collection of recipes, from simple sides like Cider-Glazed Acorn Squash to main dishes like Lemon Risotto with Roasted Summer Vegetables. There are also sensational sandwiches, soups and starters, entrées ranging from homey to elegant, and much more.

Andrea Chesman is an acclaimed expert in regional New England cooking, as well as an authority on healthy, vegetarian cuisine. Chesman has written extensively on food for magazines and newspapers nationwide. The Roasted Vegetable is her thirteenth cookbook. She lives and works in Ripton, Vermont, near Middlebury

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