To make chef Erez Komarovsky's charred eggplant, choose young eggplant that haven't yet developed seeds, which can cause bitterness.
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
Peloponnese home cook Maria Xerakia gave us this recipe for roasted summer vegetables, which pairs well with roasted lamb.
These tender radishes are a fine accompaniment for grilled steak or roast chicken.
This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf.
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
These chiles are a common bar snack in Monterrey.
For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled.