Easy Oven Roasted Vegetables – Perfectly tender and packed with flavor, this recipe is the easiest, most simplest way to roast vegetables. Healthy, easy recipe that can be adapted to fit any veggies you’ve got on hand!

Early examples
Apicius, P re culinaria, an early on assortment of recipes.

The initial known written recipes time to 1730 BC and were recorded on cuneiform pills found in Mesopotamia.

Other early published recipes time from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. There are also operates in old Egyptian hieroglyphs depicting the planning of food.

Several ancient Greek recipes are known. Mithaecus’s cook book was an early one, but nearly all of it has been lost; Athenaeus estimates one short formula in his Deipnosophistae. Athenaeus says a great many other cookbooks, all of them lost.

Roman recipes are known starting in the second century BCE with Cato the Elder’s Delaware Agri Cultura. Several authors with this time described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large number of recipes De re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the sole total remaining cookbook from the classical world. It provides the programs offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin command “Take…,” “Recipe….”

Arabic recipes are recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.

The initial menu in Persian days from the 14th century. Several recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar time are numerous, probably the most significant being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of Britain commissioned a recipe guide named Forme of Cury in 1390, and around the same time frame, still another book was printed called Curye on Inglish, “cury” indicating cooking. Both publications provide an impression of how food for the noble lessons was prepared and offered in Britain at that time. The lavish style of the aristocracy in the Early Modern Time brought with it the start of so what can be called the modern formula book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Many of these manuscripts give great data and report the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, several of which have been brought back from the Crusades.