Roasted vegetable salad over spring mix greens with lentils

Roasted Vegetables

Three words: cheap, easy, delicious. You can use any combination of vegetables for this recipe. Asparagus, corn, cauliflower, snap peas, tomatoes, broccoli, squash, zucchini to name a few. Not at all vegetables cook at the same rate so be sure to check the vegetables intermittently or cook root vegetables together and less dense veggies together (such as snap peas, peppers, celery, etc.) Also, if you are using frozen vegetables, make sure they are fully defrosted and dry before cooking. If they’re wet, they will wilt in the oven.

These veggies taste great alone or tossed in a green salad with a light vinaigrette with crumbled goat cheese or lentils or sunflower seeds.

Makes 4 servings

• 3 tablespoons olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
• 1/2 pound mushrooms, sliced -  about $2
• 1 red onion (tastes super sweet after cooked), sliced into quarters -  about $1 each
• 1/2 cup brussel sprouts, halved -  $2 for a frozen 1 pound bag
• 1 cup baby carrots -  $2 for a 1 pound bag
• salt and pepper to taste

Approximate meal cost: $5, which makes 4 servings at $1.25 each
Approximate cooking time: 35 minutes

Pre-heat oven to bake 425. Grease a baking sheet with two tablespoons of olive oil. Distribute vegetables on baking sheet, not touching. Sprinkle one tablespoon olive oil on top of vegetables and salt and pepper as desired.

Before cooking

Bake for 15 minutes, then flip vegetables on other side to make sure both sides get crispy. Bake for another 10-15 minutes or until veggies are soft and lightly browned.

All done!