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Roasted Veggies: the daily staple for healthy (fast!) food

Here’s my favorite way to simplify the otherwise seemingly overwhelmingly complex process of preparing what should be the most important part of your diet: fresh delicious vegetables.

1. Get veggies––preferably local––from farmer’s market, a co-op, or your neighbor’s garden. Try to always include something red (tomatoes, peppers, cherries, cranberries), something white (zucchini, eggplant, cauliflower, onions, fennel) something green (spinach, broccoli, zucchini, peppers, basil, dill, arugula, leeks, celery) something yellow or orange (bell peppers, carrots, squash) and something brownish (mushrooms, nuts, kalamata olives). Arrange these beautifully, then photograph and post them to facebook to impress your friends.

2. Chop them, add herbs and spices (fresh-ground black pepper, sea salt, garlic, onions, crushed red pepper, turmeric, ginger, paprika), and drizzle with or toss them in olive oil.

3. Roast them, at 350 degrees for about 20 minutes. If you’re not cooking for an entire platoon, a decent-sized toaster oven is the fastest and most convenient way to cook a small pile of delicious and nutritious veggies:

Store and reheat these to make fast and tasty meals throughout the week. Stir them into an omelet, or melt cheese over them for a Hot Salad (for breakfast!). Layer them over a bed of spinach or mixed greens (tossed in oil and lemon). Put them in a wrap or on a Healthy Pizza. Add them to your favorite soup. Or post more ideas in the comment section below

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