Roasted Vegetables: Nothing is Easier, Healthier, or More Delicious...

This time of year is especially crazy and most of us don't have a lot of time to cook. I have been roasting a huge pan of mixed veggies and cooking a weeks worth of quinoa over the weekend to have on hand for easy meals all week long. It has been working out wonderfully for me!

Roasting fresh veggies could not be easier, heres what I have been making...

1 baby eggplant cut into large chunks (about 1 inch)

1 red bell pepper cut into large chunks (about 1 inch)

Half of a large red onion cut into wedges and peeled apart

1 medium stalk of broccoli cut into florets

large handful of cherry tomatoes whole

1 T extra virgin olive oil

Salt & pepper 

Preheat oven to 400. Put all the chopped veggies in a large mixing bowl, if you have one that has a lid that works best. Drizzle the olive oil on the veggies and add desired amount of salt and pepper. Put the lid on the bowl and shake it up until all the veggies are evenly coated with the oil and spices, if your bowl doesn't have a lid just use your hands or a spoon to mix. Place veggies on an un-greased baking sheet and bake in the oven at 400 for 20 minutes. Use a spatula to move the veggies around a bit and then roast for an additional 10 minutes. For softer veggies just keep them in longer, but I don't like mine mushy! 

These can absolutely stand alone as a side dish but lately I have been mixing them with some cooked quinoa, shrimp or chicken, garlic, olive oil, feta cheese, fresh parsley, and salt and pepper. You could even add some chopped kalamata olives for a healthy greek inspired meal, or you could sub the feta for goat cheese and add sun-dried tomatoes...the possibilities are endless!