Roasted Veggies--Weeknight Salvation

I'm putting this very simple recipe out here because sometimes I think we forget how simple and easy it can be to eat healthy.  With a little planning and pre-chopping, this is ready to go in the oven in about two minutes, and then you walk away while it cooks.  Add some grilled chicken, shrimp, or fish, and you have not only prepared a delicious meal, but you've given you body something healthy and full of nutrients.

This is not a very exacting recipe, turn the oven on super hot, chop up a bunch of veggies (hopefully, you've already washed and chopped them on the weekend), give them a shot of olive oil, salt, and pepper and bake until cooked and crispy.  That's all there is to it.  My vegetable combination is usually broccoli, cauliflower, (one of my great delights has been discovering how much I love roasted cauliflower) onions, & bell peppers.  Occasionally, mushrooms and zucchini make the pan too.

4-5 Cups Chopped Vegetables of your choice (broccoli, cauliflower, mushrooms, onion, etc)
1 Tbsp. Olive Oil (you can use olive oil cooking spray if you like)
Salt
Pepper

Preheat oven to 450 degrees.


Combine your vegetables in a large bow, or directly onto the pan if you want to get rid of one more dish.  Drizzle the olive oil over the vegetables and then add the salt & pepper, or seasoning of your choice.  Use you hands to distribute the oil and spice over the vegetables.


Bake for 20 minutes, bring the pan out and stir the veggies around a little.  If you are satisfied with how the vegetables are cooked at this point in time, go ahead and serve.  I usually put them back in for 10 more mintues, I like some crispiness on the broccoli and cauliflower.

Pull out of the oven and sprinkle with parmesan cheese if you like.