Take a big baking sheet and brush it with olive oil.
Wash and cut your favorite veggies and arrange on the sheet. I use multicolored carrots, Brussels sprouts, asparagus, fennel, zucchini, squash, turnips, kohlrabi, garlic, sweet onion, leeks, cauliflower, broccoli, kale, bok choy, green beans, eggplant, and beets. You can use any veggies you like. I sometimes use sweet potatoes but for the most part try to stay away from starches. Some will have different cooking times, so you'll have to be mindful of that.
After arranging the veggies on the baking sheet, you can add salt and fresh ground pepper and brush with olive oil.
Bake in the oven at 375 F for about 20-30 minutes or longer, depending on how soft you like your veggies.
You'll have lots of veggies, and you can use them as a side or add them to salads or soups.
Here is a link to the Nutrition Source website by Harvard School of Public Health http://www.hsph.harvard.edu/nutritionsource/vegetables-full-story/ According to Nutrition Source: "The latest dietary guidelines call for five to thirteen servings of fruits and vegetables a day (2½ to 6½ cups per day), depending on one’s caloric intake. (1) For a person who needs 2,000 calories a day to maintain weight and health, this translates into nine servings, or 4½ cups per day (2 cups of fruit and 2½ cups of vegetables)."
So, eat those veggies. No excuses!