I'm interested in making large batches of the roasted winter vegetables, but was curious to know if these do well chilled and then reheated at high temperatures (for dishes like antipasto,) or if I'd be better off roasting longer and more slowly (like 250,) chilling, and reheating.
Also, now that the seasons have changed, can anyone recommend times and temps for spring and summer vegetables like asparagus, zucchini, tomatoes, and more?
To me, there is nothing better than a roasted assortment of seasonal veggies with some bites of meat and cheese as an appetizer!
