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Roasted Summer Vegetables Tucked Into Tartlets

17 Sep. 2017

A summer vegetable quandary: My favorite way to eat zucchini, eggplant and peppers is to roast them until their sugars caramelize, their centers collapse and they turn floppy, rich and sweet. I cube or slice them, then toss them with loads of olive oil and salt, and a few sprigs of whatever branchy herbs are nearby (rosemary, thyme, bay leaf, oregano, marjoram — you get the idea). My roasting method for these juicy vegetables has remained pretty constant over the years. But my least favorite thing to do in summer is crank up the oven to achieve this glorious state. Then I roast everything at somewhere between 400 and 450 degrees, depending on how fast and brown I want them.

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