I roast vegetables all the time. Rubbed with olive oil, salt and occasionally spices, they get cozy in the oven giving me time to consider how to serve them. They may keep a company to the meatballs or grilled fish as the thin arches of roasted fennel bulb my husband worships. Perhaps, they might become a spectacular meze like the whole, skin and all, roasted peppers I turn into the addictive muhammara. Roasted vegetables can suffice as a meal on its own calling only for a simple sauce or possibly an egg cracked on top if you are reheating the leftovers. And never, never underestimate the nourishing power of a creamy thick soup made with roasted roots.
Spice Roasted Cauliflower with Green Tahini
