aem wrote:
>
> The first regetable I roasted, and still my favorite, was a big
> onion. Pull off just any loose skin, stand upright on a pan lined
> with foil, bake at 400F until soft all the way through.. Slit the
> top, add a pat of butter or sour cream, scoop the onion out of the
> skin. Couldn't be simpler and complements the widest range of meats.

The only vegetable I ever roasted in quantity
was Roma tomatoes. Just halve them, put them
under the broiler, and blast away until they
have a black crust. They were good for a lot
of things. It enhances the flavor to both
char them and bake off a lot of water.

I did onions too, but the tomatoes are what
really benefitted from this treatment.