Sometimes simple really is best!  No need for a fancy marinade or complex procedures…just some good seasonal vegetables, roasted, with some brown rice and you have a colorful, flavorful, healthy meal!

Roasted Veggies.  They are just so versatile, beautiful, simple, tasty and healthy!  I love to roast a pan of summer vegetables.  I almost always make some kind of exclamation out loud as I am pouring them on the baking sheet to roast.  “Wow! Look at the colors!” or “Yum! It doesn’t get any better than this!”, or “Mmmm! This looks so good!”  Sometimes we make them with brown rice for a simple one-bowl dinner, or sometimes to go with pasta and tomato sauce.  We sometimes grill chicken to put with it – mostly to appease the males at my table.

The fun part is that you can use whatever vegetables you want.  Whatever you like, whatever you have on hand.  You can serve them as a side dish or with pasta, on rice, on polenta, couscous, as a main dish.  You can spice them up or keep them tame.  We love them topped with shredded parmesan cheese.

It’s a great way to serve a variety of veggies in one dish, where each one keeps its unique flavor but they are prepared together.  (And you can include the veggies that you know your eaters will like and they might even try another along the way.)

Prepare them with salt and pepper as seasoning (and garlic cloves and onions) and have additional seasoning/sauces available on the table.  In our house, the guys adore soy sauce.  I prefer a kick, like some Cholula hot sauce, or crushed red pepper or Sriracha (Thai hot sauce.)  And we all like cheese on top…parmesan, feta, cheddar or whatever you like.