207 roasted vegetable recipes

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Traditional Russian boiled beef simmered for hours with marrow bones, root vegetables, fresh dill, and peppercorns. Fork-tender rump roast in a rich, savory broth.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Savory hazelnut compound butter with Parmesan, lemon zest, and fresh tarragon. A no-cook flavored butter for grilled fish, roasted vegetables, or crusty bread.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.

Roasted tomato soup purees caramelized roasted tomatoes with potato, onion, and vegetable stock for a creamy bowl with no cream needed. Vegetarian comfort soup ready in 45 minutes.

Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.

Roasted garlic whole grain mustard steeps yellow and black mustard seeds in apple cider vinegar overnight, then blends with a head of mellow roasted garlic and maple syrup. A homemade condiment worth jarring as a gift.

Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.