Veggies...ROASTED!

Springtime brings forth an abundance of sweet, fresh, full of flavor vegetables.  Now is a good time to eat them raw (even green beans and asparagus are great raw this time of year)!  IF you're just not into that, a great way to maintain as many nutrients as possible and extract even MORE flavor from your favorite veggies is to roast them.  Toss them with a little extra virgin olive oil, some kosher salt and freshly cracked black pepper.  That's all.  Put them in a 450 degree oven or on your grill, wrapped in foil with a couple of holes poked out, for about 10 minutes, unless your favorite veggies are sugary (starchy) like beets, parsnips, carrots ... they take longer because they're more dense - anywhere from 5-10 minutes.  Cut your veggies in uniform size and they'll all get done at the same time.  Guess how many veggies are represented in the photo attached...the answer is at www.lulasforlunch.com under Seasonal Selections!  To your health, and TASTEBUDS!  - Lula