Think of this as my gift to you, my cuisine art loving readers.  I hear SO many people say that they can’t cook because either they don’t know any recipes or the ones they do know take too long and include too many ingredients.  I refuse to believe either of those things, though I am a firm anti-wanting to turn the oven on during Summer heat waves believer.  Here is the easiest vegetable recipe that is a perfect side dish for just about anything, especially in the Summer.  I just had it on the side of a turkey burger (made from scratch…YES YOU CAN!).


  • Cookie Sheet
  • Assorted Veggies (carrots, asparagus, sugar snap peas)
  • Olive Oil
  • Pinch of Salt
  • Oven

Cut off the white ends of the asparagus and slice the carrots into thin, long pieces (think Kate Moss in carrot form).  Lay out the veggies on the cookie sheet.  Drizzle olive oil and toss just a pinch of salt over veggies.  Turn on the oven to high broiler if you have that option (if not, 250 works).  THAT’S IT!  My recommendation is to put them in before starting your burger, fish, pasta, whatever.  A few black and burned spots makes the veggies taste even better by giving them a great sweet flavor.

If you make this please let me know how it comes out or if you make any changes!


This recipe is a la Kripalu Center for Yoga & Health. Perfect with either red wine or diet Raspberry Snapple.  Also, as side dishes I strongly recommend Basmati Rice (minimal butter), and sliced asparagus and carrots sprinkled with a little olive oil and sesame seeds baked at 350 degrees until grill marks appear (takes longer than you would think).  I use a little less ginger then the recipe calls for, and make sure that the tofu is completely dry.  I don’t get why, but the slightest bit of moisture fracks it up.