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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Roasted Eggplant and Tomato Salad
Serve this colorful and delicious salad as a fi...
 
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Behind the scenes in Lidia's Kitchen

 
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Roasting Vegetables
Roasting vegetables brings out the sweetness and intensifies flavor. You can roast all kinds of vegeta...
 
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Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
Lidia in Friuli
Lidia is heading to Friuli to spend some quality time with family and friends."   ...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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March 24, 2014
Roasting Vegetables

Roasting vegetables brings out the sweetness and intensifies flavor. You can roast all kinds of vegetables like eggplant, peppers, zucchini, tomatoes, and many more. These roasted vegetables can be mixed with pasta; added to sandwiches, eggs, potatoes, and rice, or tossed into a salad. It is especially delicious as a pizza or focaccia topping, or served as is. Roasting vegetables is simple. Preheat the oven to 400 degrees F. Slice the vegetables into halves or quarters depending on what you prefer. Line a baking sheet with parchment paper and place the vegetables on the sheet and sprinkle with olive oil and salt. Toss the vegetables to distribute the oil and salt, and spread the vegetables apart on the parchment paper so the will brown quickly. Roast in the oven until the vegetables are soft, shriveled, and nicely caramelized on all sides.