Recipe: Roasted Vegetables

For a big batch of fresh, savory vegetables that go with almost any meal.

Vegetables accomplish so many things: They add satisfying bulk to a low-calorie diet. They pair with all kinds of protein, from grilled chicken to baked salmon — maybe even chop these roasted veggies smaller, and fold them into an omelet. Of course, they’re full of healthy antioxidants and fiber, nutrients you just can’t get easily from processed foods.

This recipe produces a large batch of savory cooked vegetables — enough to serve a crowd at dinner time, or store in the refrigerator to rewarm quickly in the microwave for another night’s side dish. Feel free to experiment with the veggies you prepare in this super-easy manner. If you’re not wild about eggplant, for example, try substituting cubed butternut squash or chopped summer squash in its place. Fresh thyme works well, too, instead of the rosemary. The technique of chopping veggies, tossing them in olive oil with seasonings, then roasting, is versatile and will work with many combinations of vegetables and herbs.