Roasted Vegetables

This isn't really a recipe at all, but rather more of a starting point for quick meals during the week.

Every Sunday, I try to roast a big pan of vegetables to have on hand. Usually I toss chopped onions, bell peppers, eggplant, zucchini, and yellow squash with a little bit of olive oil, salt, and pepper, and roast them at 400 degrees until they're tender and brown, but you could use whatever combination you like. Then I just put them in the fridge to use for various meals:

• as a side dish, with a rotisserie chicken from Costco and a loaf of bread
• mixed with eggs and a little bit of cheese for a vegetable frittata
• tossed with cooked couscous, parsley, feta, olive oil, and lemon juice, served with chicken sausages from Trader Joe's
• inside a quesadilla
• mixed into a big salad
• over a baked potato with a little bit of mozzarella or cottage cheese for protein
  
• cold, out of the pan, at the counter (instead of, or at least before, all of the candy in the house)

Again, this isn't a recipe or particularly creative, but it helps me to have something healthy in the fridge that's ready to go when I need it.