Stewed, Braised, Roasted, and Grilled Vegetables

Stewing produces tender vegetables or fruits, during which the flavors of the sauce and the produce combine. Braised vegetables and fruits should be very tender and have a deep, complex flavor from both the cooking medium and the initial browning. Tender-textured vegetables and fruits are dry-roasted in a manner similar to meats. Steam-roasting, with basting or a covered pan, is necessary for firm and hard items. Garde manger chefs frequently use grilled vegetables in salads, sandwiches, terrines, and other composed cold dishes.