Simplest and quickest burst of color that you can eat!
As long as you have a half decent oven or grill.
Disclaimer on that photo above!
Its the starting grid, not the finished product!
I clean forgot to grab that on the camera 
Writing this can scarcely take longer than the dish prep!
Grab some assorted veggies you like and slice & dice them up. Any shapes you like, but dont leave anything thicker than a centimetre each.
I started with
mushrooms – halved
yellow & red bell peppers – 1 inch squares
carrots – cut into small batons
onions – peeled and quartered; and then separated a bit with my hands
garlic pods – half a doz; just hammer them under the top of your wrist – no need to peel these.
some basil leaves – shred into two pieces.
Get all these into a deep bowl. Sprinkle some salt or sea salt, crushed pepper, dry basil powder, and a generous couple of tbsp of extra virgin olive oil. Mix well in the bowl, and then lay out flat on a baking tray or earthenware plate.
This shd take no more than 12-15 mins in a pre-heated oven at moderate heat – which means no more than 175° celsius. I prefer to do them at 150° though. Take a pick, but watch the veggies every now and then!
Incidentally, the basil leaves will burn. So don’t shred them too small. Just discard them before serving.
Clearly these go well with quite a wide range of mains. And they work well as part of a warm salad with some fresh crunchy lettuce!
Enjoy them!
Cooks & Runs 