Summer never seems to last long enough in this part of the country, but when it is here we love to grill seasonal vegetables. As summer fades into fall and then inevitably to winter, we turn to roasting vegetables. There is something almost mystical about the way that roasting transforms cooler weather vegetables.
Sure you could sauté or steam them, but the end result will not be near as flavorful. In my opinion, the way to go is roasting in the oven. With proper roasting, vegetables achieve a delightful golden color with a bit of crisping or slight charring around the edges. The end result will appeal to multiple senses -- sight, smell, taste and even touch.
Many vegetables tend to thrive when roasted in the high, dry heat of the oven. Roasting certain vegetables caramelizes their natural sugars which enhances their flavor complexities. This is also a quick and simple way to get some of your daily recommended servings of vegetables with very little prep work needed in the kitchen.