Roasting

This dry-heat method concentrates the natural sugars in vegetables and heightens their flavor. Cut medium or large vegetables into halves or chunks, toss with olive oil, and sprinkle with salt, pepper, and other complementary seasonings before roasting. Remember to keep an eye on the vegetables to prevent burning or scorching. Good candidates for roasting include broccoli, Brussels sprouts, cauliflower, eggplants (aubergines), parsnips, potatoes, squashes, sweet potatoes, and tomatoes.