Thu, 6 December 2007
I have to say, roasting is one of my favorite methods of preparing vegetables. It’s so easy and in my opinion brings out the very best of just about any vegetable. This recipe boasts few ingredients but is packed with flavor and flexibility. I will serve this as a vegetable side dish or light entree. The roasted garlic is superb and the ‘drippings’ are caramelized to perfection, just waiting to be mopped up with warm bread. Try this as a savory filling for Toni's Chickpea Crepes.