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Everyone loves a plate of grilled veggies, to eat as is or to use as a filling for sandwiches. I have chosen to share the most ridiculously simple way. First of all, my “grilled” veggies are roasted, requiring no turning over and no maintenance. Second, the trick is to combine your veggies according to their cooking time. To the selection below, you can add string beans, asparagus, endives, radishes, Brussels sprouts, and fennel; but you will roast carrots, sweet potatoes, parsnips, potatoes separately because they require a longer cooking time. Roast beets all by themselves so they don’t bleed into your other veggies, or use the wonderful golden beets now available at all good produce stores. For all roasting, remember, one layer, no piling! Lining the baking sheet with foil reduces, or sometimes even eliminates, cleaning. When the vegetables are roasted, go ahead and get a little fancier if you wish: toss in a little olive oil, chopped fresh basil, a few drops of balsamic vinegar and a little ground pepper. Most often, I add nothing at all!

2 large zucchini, cut in thick sticks
2 large red onions, sliced thick
3 large red peppers, cut in large sections
1 large eggplant, cut in thick sticks
2 large portobello mushrooms, caps and stems separated, stems cut in half
Sea salt to taste

Preheat the oven to 450 degrees. Line a large cookie sheet (you might need 2) with foil. Spray heavily with vegetable oil spray. Place the vegetables snuggly and in 1 layer on the cookie sheet. Spray heavily again with vegetable oil. Sprinkle with sea salt to taste. Bake for about 30 minutes, or until the vegetables look lightly charred. The mushrooms (or string beans or asparagus) might be ready first: Take them out and roast the remaining vegetables a little longer. When the mushrooms are cool enough to handle, slice them on a bias.

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