Many people have little affection for cooked vegetables, possibly because they are often overcooked. This causes them to lose their inherent crisp texture and natural color and allows vitamins, minerals, and good taste substances to seep out into the cooking water. It is little wonder that many children are unenthusiastic about eating vegetables that have been prepared in such a way as to eliminate their interesting qualities. Some of the crisp texture of vegetables can be preserved by grilling or roasting them. As vegetables have a low protein content, no Maillard reactions take place, but the surfaces do caramelize.
This hearty salad demonstrates a fondness for mixing roasted and fresh ingredients. Roasted carrots contribute a concentrated earthy sweetness, Broccolini provides green, mineral notes, and the romaine delivers refreshing, watery crunch.