Steam- Roasting Vegetables

While pan steaming is great for leafy vegetables, diced or sliced vegetables, and naturally tender vegetables like peas or asparagus, it doesn't work as well for dense vegetables, or those with heavy rinds. You can roast vegetables like squash or eggplant whole, just as you might do for sweet potatoes. A few additional steps make it faster and easier to cook and prepare these vegetables.

If possible, cut the vegetables in half. Use a heavy knife to cut through the rind and split the vegetable open. Then, use a kitchen or serving spoon to scoop out the seeds. (Some squash seeds are delicious and make a great addition to salads or as a garnish for side dishes or soups, so save them to season and roast, if you wish). Place the vegetable cut side down in a roasting pan with a little water. Cover the pan with foil or a tight-fitting lid to trap steam that the water will create when it heats up in the oven.

Steam-roast the vegetable with the cover in place until the flesh is tender. The vegetable usually takes on an appealing golden color and a rich, roasted flavor. The steam also helps to separate the skin or rind from the flesh.

Scoop the cooked flesh out of the vegetable, if necessary, or cut it into pieces.

Techniques of healthy cooking-The Culinary Institute of America