Includes index

"First published in the United States of America in 2002 by The Harvard Common Press, an imprint of Quarto Publishing Group USA Inc."--Title page verso

Roasting basics: techniques and equipment -- Simply vegetables: side dishes -- Snacks, starters, and soups -- Sumptuous salads -- Vegetable feasts: main dishes -- Sensational sandwiches and wraps -- Pleasing pasta -- Tempting tarts, pastries, and pizzas -- Tasty tofu and tempeh -- Great grains, nuts, and seeds

A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrées, soups, appetizers, and sandwiches