One of the foods that I recommend most often to clients is roasted vegetables. For the busy cook, they are great because they are easy to make, very forgiving in terms of cooking time, and can be made in bulk and then used throughout the week in various dishes.
I also love them for how versatile they are. You can use them on their own as a side dish or include them in a huge variety of dishes including omelets, pastas, grain salads, pizzas, quesadillas, wraps, grilled cheese/paninis, stir fries. And you can flavor them in various ways–salt and pepper, indian spices, chili powder, parmesan, nutritional yeast, soy sauce, and bread crumbs are just a few of our favorite ways to have them….
