Roasted vegetables are easy. And they bring such a great flavor to, sometimes, normally bland steamed vegetables. If you were going to say boil you can take that right out of your vocabulary, yuck!
2 tbsp. olive oil
4 c. vegetables, uniform in size
2 tbsp. fresh herbs (optional)
salt and pepper to taste
For the vegetables, preheat the oven to 425 degrees. Chop any vegetable (s) so they are uniform in size. Coat with olive oil and salt and pepper to taste. Place in oven and cook 15-25 minutes until they are tender. It is important to cook vegetables that are similar in crispness so one doesn't get done before the other. If you want to use a variety (some crisp, some tender), cook the crisper ones for about 10 minutes and then add the others.
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