ROAST VEGGIES!

One of my favorite things to eat are roasted vegetables. I love to roast veggies on Sundays in preparation for my week. Planning my lunches ahead of time helps to avoid last minute bad choices and it also keeps the work off my week nights.

I take them for lunch with quinoa, wheat berry, or whole wheat cous cous for a salad, or for wraps with whole wheat tortillas or "flat-out" pita bread.

Some ideas for vegetables include: sweet potatoes (my favorite), asparagus, mushrooms, zucchini, squash (any kind, even summer), eggplant, green beans, peppers, beets, and onions.

Pre-heat oven to 350 degrees. Chop veggies to desired size, I like small chunks. Lay out in a single layer on a baking sheet and drizzle with olive oil. Add salt and pepper to taste (I recommend light on salt for most, and no added salt for heart failure patients). Toss lightly to prevent vegetables from sticking to the pan. Cook for 20-60 minutes depending on size of vegetable and desired tenderness. (Check frequently with a fork, should at least be fork tender.) ENJOY!