I can’t even call it my go to recipe.  It’s really more like my ONLY veggie recipe!  OK, so now Im totally exaggerating, but I would definitely say I use this recipe at LEAST three times per week.  Why?  Because it is the easiest, most delicious way, in my opinion, to prepare vegetables.  And the beauty of this recipe is that you can basically use ANY vegetables you like. 

Here is a list of vegetables I have used so far for this recipe:  zucchini, squash, peppers, onions, mushroom, eggplants, carrots, tomatoes, broccoli, and cauliflower.  This recipe takes 3 minutes per vegetable to prepare.   I usually use three vegetables at a time, so we are looking at nine minutes.  Let’s add one more minute for distractions (cough, kids) so ten minutes.  Ten minutes for the most deliciously prepared vegetables ever!

I love this recipe so much for a few reasons:

1. Because it is the quickest, most simple recipe to prepare, even for the non cooks out there
2. Because you can use any vegetables you have stashed away in your fridge 
3. Because it produces the most delicious results.   No fancy sauces and only 3 ingredients required (vegetable, olive oil, and sea salt) yet this is still my favorite method of preparing vegetables. 

I can hear the thought roaming around in your mind right now….Get to the recipe already!

OK, here it is…it’s called Baked Vegetables!  Yes, that’s it – you just cut up some vegetables, brush some olive oil on them, sprinkle some sea salt on them, and roast them in a 350 degree oven, anywhere from 20 to 45 minutes, depending on how well done you like them. 

And for the official recipe:

Baked Vegetables

Ingredients:

• Any vegetable – I like to pick two or three.  My go to combination is squash, zucchini, and onions.
• 2 to 3 tablespoons olive oil
• 1 teaspoon sea salt

Instructions:

1. Preheat oven to 350 degrees. 
2. Cut up the vegetables into slices.  (The thinner you make them, the less they need to cook.) 
3. Spread out the vegetables on a parchment paper lined cookie sheet.  I like to even brush a thin layer of olive oil on the parchment paper to ensure the vegetables don’t stick.  Brush with olive oil and sprinkle with some sea salt.  (Don’t overdo the salt – you can always add more after. 
4. Bake for 20 to 45 minutes, depending on how well done you like them.
5. Enjoy warm.

Tip:  Make a bigger portion and save the rest to enjoy cold the next day over a salad.