Roasting vegetables

[TygrBright]

1. One variation I use occasionally: "Veggie rolls"

Not unlike cabbage rolls, except that I don't bake them *in* the liquid.

I do steam the "wrappers" to make them a bit easier to roll: kale, cabbage, sometimes mustard greens.

I cut the "filling" veggies to a small dice or julienne, and mix them in a bowl with the seasonings, sometimes add nuts, crumbly cheese, or (for some Asian variations,) a little shoyu and/or peanut butter liquefied with some water), then roll them into the wrappers, brush the rolls with oil, and put them in on a cookie sheet lined with a silpat.

Then I can serve them with a homemade (or, if pressed for time, a good bottled) dipping sauce.

These are nummy.

hungrily,
Bright