Dressing roasted vegetables—be it sweet potatoes or summer squashes (pictured) with an herby hazelnut gremolata creates a truly harmonious dish that never fails to please. (We added Burrata, because...why not.) <br /> <br />Excerpted from *The Haven’s Kitchen Cooking School* by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.

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