These roasted vegetables have become a must have staple around here.

They are super easy to prepare and simply bake in the oven on 425 degrees fahrenheit for 20 minutes.

Use restraint with the olive oil.

You don’t want to fry the veggies, just coat them lightly for a little flavor and so they won’t dry out.

Also, try using a fancy salt for more exotic taste and texture.

Cut them evenly so that they all cook at the same time.

Don’t overcook; you don’t want them to be too soft or mushy.

Salt and pepper is all you need for seasoning.

The beauty of this dish is it’s simplicity!

These veggies go with everything, are healthy and filling!

Make big batches and keep them in the fridge for an always ready snack, side dish or meal.

Add a salad or soup and you have a meal.

You can add some feta cheese or even put them between two slices of toated wheat bread for a sandwich.

There are so many ways to use these.

They can be your new “fast food”.

Having stuff like this on hand keeps your snacking healthy and helps cut down on preparation time for meals!

These roasted vegetables are the perfect dish for a sunny Autumn afternoon lunch.

Beautiful Donna, from Italy, made this light lunch for me and my BFF.

Roasted sweet potatoes, red peppers and zucchini with olive oil and salt and pepper in a 425 degree oven for about an hour is all it takes.

These were fantastic and tasted great with the mozzerella cheese fritatta with a hint of sauteed onion.

A light touch is the perfect ingredient.

Arugula salad with walnuts and dried cranberries is herb and berry freshness.

Eggs make a great light but protein and nutrient rich meal when you’re trying to eat light or stay on a tight budget.