Roasted Veggies

If you throw a bunch of vegetables in the oven you can have delicious beginnings for breakfast, lunch or dinner for several days.  Here's a basic recipe and some things you can do with it afterwards:

WICKED GOOD ROASTED VEGETABLES that go a long way.....
You'll need any hearty vegetable matter: eggplant, garlic, onion, asparagus, carrots (peeled), bell peppers (take out seeds!), zucchinis, broccoli, fennel...whatever you find. Lemon juice if you want.
Preheat oven to 400

Cut vegetables into thick slices or chunks.  If you have garlic, leave the skins on.  You will have to be vegetable cop here and keep order (don't let the peppers comingle with the asparagus) since some vegetables take longer to cook than others so try and keep them as separate as possible.
Oil up a pan or two - allowing vegetables to sit on the pan without having to rub elbows with its neighbors.  Sprinkle on olive oil all over the mix making sure they're good and doused-use your CLEAN hands to distribute.  Throw a good amount of kosher salt and pepper all over..bake.  In about 10 minutes check and take out whatever is ready - asparagus and beans usually are done first (take out before they are shriveled and black).  Stay on guard and remove whatever vegetables are next in line until they're all lovely and lightly browned. Flip them around if they seem to be browning too much on one side.  Throw them all into a big bowl.  Squeeze out garlic into mix when it's cool enough to handle.  Sprinkle lemon juice.  If you have parsley, throw that in too if you want.

Ideas on how to use these things:
 breakfast: heat up veggies in nuker briefly. Top with a fried egg, leftover bacon, guacamole, rice or beans, sprinkling of cheese and salsa and serve on a warm tortilla - you will not be hungry the rest of the day, guaranteed!
 lunch:  toast up a thick slice of french bread, rub some garlic on the bread while hot, sprinkle a bit of olive oil on that, throw on some veggies,  lay a slab of feta cheese or cheddar on top and chow down...you can also broil it a bit for extra deliciousness.  
dinner:   in a big pan, fry up some bacon till crisp, drain on paper towels..pour off all but about a tbsp of bacon fat into an old can. In the fat, throw in some big pieces of walnuts and brown.  Scoop out walnuts and drain on paper towels.  Meanwhile boil some ziti, heat up your veggies, cut up some cherry tomatoes and fresh basil. When the pasta is done throw in a big bowl your warmed veggies, crumbled bacon, tomatoes, basil, walnuts in bowl; add more olive oil if it seems too dry...serve with parmesan, salt and pepper.
Or just throw the veggies in a bed of leftover rice or quinoa with a bunch of chopped fresh herbs or arugula and lemon..done.

MUFFINS

Here's a little somepin, pumpkin.  When you're foomin for a moofin...these are a snap!

PUMPKIN MOOFINS
you'll need: 
1 1/2 cup flour
3/4 cup sugar
2 teaspoons baking powder
pinch of salt
1 teaspoon pumpkin pie spice (in the spice aisle!)
1 can 100% pure pumpkin 
2 large eggs
1/2 cup oil - veggie or canola
1/3 cup greek yogurt or whatever yogurt you got
couple of handfuls of chocolate chips (optional but ever so great in these muffins)

preheat oven 375 degrees
Spray muffin tin or line tin with muffin cups-use those old Halloween ones you've had in the pantry for 10 years...
Mix flour, sugar, baking powder, spice, and salt in big bowl.
In another bowl, whisk eggs a bit then pumpkin, oil, yogurt.
Now make the executive decision whether or not to add chocolate chips...
(YES, what are you thinking, ADD THEM, DUMMY) 
Very carefully, like you're folding a baby lamb into a bed of feathers without waking the lamb, fold the dry ingredients into the wet ingredients..don't overmix or you'll either wake up the angry baby lamb or you'll create orange hockey pucks not even an old mutton would care to ingest.
Spoon mix into cups, bake for about 17-24 minutes or until a toothpick or knife comes out clean.
Be patient and let sit for a few minutes (unless you prefer to sear your tongue on molten chocolate lava)
(If you're a dummy and chose not to add the chips, throw those moofins down your gullet, just make sure you have a glass of cold milk at the ready and prepare yourself for chocolate chip regret.)
NOTE: you can spoon the batter into mini muffin tins too, just bake at 400 and for only about 10 minutes tops.