Roasted Veggies

Roasted Veggies | East Wenatchee, WA | October 2019

One of cooking’s many delights is the near-magical transformation of the food itself. It could be the closest we come to alchemy and its search for elixirs to enrich and extend human life. For example, roasting caramelizes the sugars in plant fibers to sweeten even the most bitter vegetables (broccoli, for instance). Sweet things taste good, so we eat more of them. And eating more veggies is a rewarding nutritional goal. In photo, the ingredients for salsa — peppers, garlic, onions, tomatoes — have been roasted and charred to deepen flavors and, unexpectedly, create an abstract design. I can’t decide if it’s artful or awful.