Easy Roasted Vegetables
Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them so they cook uniformly: Denser vegetables, like potatoes and carrots, should be a little smaller than ones with more water, like zucchini. Slice tomatoes in half and roast them open-side-up to retain their juices.
Whether you're making one kind or a combination, be sure to spread them in a single layer and not crowd them, to prevent steaming.
Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.