On the last go ’round, I roasted some halved mushrooms with the other vegetables (broccolini and asparagus) and liked the addition.

Thanks SO much, Carolyn, for sharing this recipe! I can see myself puttering away in my kitchen, making this for years to come…

John: Ah, the million dollar vegetable question — How to prepare simple instantaneous delicious healthy vegetables. The good news is preparing delicious healthy vegetables is doable, even for the “untrained” as you say. The sort-of bad news is that it will require a teeny bit of work and a little time, so I’m afraid laziness won’t cut it and I can’t guarantee instant. :) But, it’s easy and fun!

Cold (if you dig salads): Once a week, buy a variety of your favorite fresh produce (peppers, tomatoes, mushrooms, etc). Take 20 minutes to wash and chop it into bite size pieces. Stash in a container in the fridge for near-instant salads all week. If you’re packing to-go, line the bottom of a container with the chopped vegetables, other toppings of choice and dressing, then top with lettuce. Shake before serving.

Hot: Roasting or quick sauteing are my go-to methods for quick (and practically hands-off) vegetable sides. Buy whatever looks good that week, for example a bunch of asparagus or green beans. Once home, wash and trim them and stash in the fridge. If you’re roasting, on a sheet pan toss the asparagus in a little olive oil, salt and pepper, then roast for 15 minutes at 425 F (roasting times vary for different vegetables). Or, saute a clove of garlic in some olive oil then add the prepped asparagus and saute over medium heat for 5-10 minutes until crisp tender. Season with S&P. Voila!

Prepping is more than half the battle. If you have washed/trimmed vegetables in the fridge, you’re more likely to use them. Hope this helps! Thanks for your comments!