How to roast summer’s bounty of vegetables ahead for meals later
Sure, it sounds crazy to heat up a hot summer kitchen to roast our farmers market vegetables. Bear with me. A fridge brimming with containers of roasted cauliflower, eggplant, onions, peppers, mushrooms and squash practically guarantees phenomenal salads, omelets, grain bowls, sandwiches and pasta dishes. To say nothing of savory...