You can roast until fully tender, or only enough to heat and slightly soften the vegetable slices. Prepare the Vegetables. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment ...

Preparation. Step 1. Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them ...

Cover vegetables with a piece of parchment paper cut to fit inside. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

Come August, you’ll find farmers market stands laden with bright, juicy tomatoes, fresh zucchini and various nightshades in peak form, and somehow, they’ll all end up coming home with you.

This starchy grain bowl makes use of those sturdy vegetables in your fridge. ... (also about a cup of sliced vegetables per person). Toss them with acid, salt, pepper and oil to taste.

1. In a large saucepan, heat the olive oil over medium heat. Add the rice and cook, stirring often, for 5 minutes, or until some of the grains turn white and the rice is aromatic.