when I was browsing through a ladies magazine yesterday at the clinic, they were telling how to roast brussel sprouts. From what I've heard, every vegetables tastes better roasted. Personally, I haven't tried it yet, but sounds like the thing to do.
Since I grill my cauliflower and broccoli all the time with olive oil and tinfoil, I can't see why not. I also use a potato peeler on my carrots and make curls that I grill the same way. Hope this helps.
Okay, all the really great veggies will be coming into season soon. I'm planning that my menus for the spring and summer will be heavy on gazpachos, salads, wraps and roasted vegetable sandwiches. What I don't know is, which summer veggies hold up to roasting best? I love zucchini and portobello caps. I'm not fond of eggplant but it know it roasts well.
Please suggest any others you can think of. Can cauliflower be sliced into cross-sections that could roast? What else could I use?
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