Feeling too busy to cook isn't rare, I know. So I thought I'd share my one saving strategy that got me through harvest season: roasting. It's straightforward, kind of mindless, and after all the chopping is done, there's time to do other things like, the dishes, studying, saving the world--whatever it is that needs more attention than dinner.
The strategy is simple: get those suckers chopped and in a baking pan with oil and salt and roast them as soon as possible. The end result is sweet, flavorful, nutritious and seriously compact--makes it easy to get your veggie servings down the hatch. Roasted veggies are tasty by themselves or added to just about anything...tacos, eggs, soup, sushi, pizza. And because they last a week or more in the fridge it buys you some time to figure out what you might want to do with them.
I like to roast them at 425 ºF, stirring occasionally. Fruit like apples add a sweet tang; tomatoes just make things mushy; onions are almost a must.
Holla at me if you've got a sweet way to take care of your vegetables.