• 1 cup fresh vegetables per person (choose one vegetable or a mix of several, see list below)
• 1/2 teaspoon vegetable oil (per cup of vegetables)
• Sprinkle of salt and pepper

1. Wash vegetables, peel if desired, and cut into similar sized pieces. Smaller pieces (about 1/2 inch thickness) brown more and cook more quickly. Long thin pieces (asparagus or beans) can be left whole.

2. Preheat oven to 425 degrees.

3. Prepare a baking sheet that will hold the vegetables in a single layer. A metal baking sheet without sides allows more browning. A covering of foil will make cleanup easy.

4. Toss the vegetable pieces with just enough oil to make them shine.

5. Spread the vegetables on the baking sheet in a single layer.

6. Roast until tender and slightly browned on the edges. Baking time will depend on the thickness of the pieces. Thin pieces (asparagus or beans) may take 5 minutes; pieces about 1/2 inch thick take about 15 minutes.

7. Stir or turn about halfway through the roasting to obtain more even browning.

8. Remove to a serving dish and sprinkle lightly with salt or seasoning of your choice.

Refrigerate leftovers within 2 hours.