How to roast summer’s bounty of vegetables ahead for meals later — including indulgent cauliflower nachos – Food and Dining – The Columbus Dispatch

Sure, it sounds crazy to heat up a hot summer kitchen to roast our farmers market vegetables, but bear with me. A refrigerator brimming with containers of roasted cauliflower, eggplant, onions, peppers, mushrooms and squash practically guarantees phenomenal salads, omelets,

Read more