One of my favorite go-to dishes is roasted vegetables. This could not be easier and it's incredibly versatile. Honestly, it barely matters what vegetables you use—any combination will work. You can eat the veggies roasted as a side to a main dish, or you can add them to other dishes like pasta or eggs, or throw them on top of a pizza for a great topping. Sometimes, I'll bake two trays at the beginning of the week and use them all week in my menu planning. We'll start with veggies on the side, mix them the next night with rice and beans, scramble them with eggs the next, and top our pizza with anything left over later in the week.

All you need to do is chop your fresh veggies in small cubes or slices (my favorites are peppers, broccoli, zucchini, yellow squash, onion, eggplant, but seriously, the sky is the limit), toss them in olive oil, add some salt and pepper (and garlic if you'd like) and bake them on a cookie sheet for 45 minutes or so at 350 degrees. So simple and so good!