Roasting vegetables brings out their flavor often making them sweeter, richer, and more complex.

• Caramelization: The natural sugars in vegetables break down and brown at high temperatures, creating a deep, sweet, and nutty flavor. This is especially noticeable with veggies like carrots, onions, sweet potatoes, and bell peppers.

• Maillard reaction: This chemical reaction between amino acids and sugars (occurring around 300 degrees F) adds savory, roasted, almost meaty notes — especially in denser vegetables like Brussels sprouts, cauliflower and mushrooms.

• Concentration of flavor: Roasting removes moisture, which intensifies the taste of the vegetable itself.

• Texture contrast: Roasting creates crispy edges and tender centers, making veggies more satisfying to eat.

Roasting not only enhances flavor but also improves texture — which is why even picky eaters often prefer roasted vegetables.

Ingredients

5 small zucchini (any color) (J & E Farms)

1/2 sliced sweet onion (J & E Farms)

3 cloves thinly sliced garlic (J & E Farms)

1/2 lb green beans (Mai Lor Flowers & Vegetables)

1-2 tbsp olive oil

1/4 cup shredded parmesan cheese

Salt and pepper

Cooking spray

Directions

1. Pre heat oven 450 degrees. Spray cookie sheet with spray oil or olive oil.

2. Slice zucchini half lengthwise. Slice 1/2 sweet onion to make 5 slices and separate into individual rings. Thinly slice garlic. Trim the end of the green beans.

3. On prepared cookie sheet randomly place onion rings. Place zucchini with cut side up. Sprinkle green beans and garlic. Drizzle with olive oil. Salt and pepper to taste. Sprinkle with parmesan cheese.

4. Place in oven and cook for 12 to 15 minutes. Makes a great side dish. Serves 5.

Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”