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Drizzle some oil and go Divide among bowls and top with more cheese. These roasted vegetable recipes are an easy solution from weekdays to weekends.

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Roasted veggies are delicious as sides or by themselves, but it can be easy to overcook them into unrecognizable charred lumps Toss to combine, then stir in the basil Here's how to get great results every time.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl

For the dressing, combine the lemon juice, olive oil, salt, and pepper. Toss all the vegetables with garlic, olive oil and salt in large bowl Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. We used these veggies as the base of several of our recipes this week

Spin off with your own ideas, or double or triple the recipe and have a supply on hand that will cut down your cooking. All the vegetables will shrink while baking, so don't cut them too small Place all the cut vegetables in a single layer on 2 baking sheets Drizzle them with olive oil, salt, and pepper.

Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

Place vegetables in baking sheet and add the dried herbs, salt and pepper Toss well, evenly coating all the vegetables with the seasonings and oil Add more oil if the vegetables seem dry. Sprinkle with extra salt and serve hot or at room temperature.

Add the roasted vegetables and the reserved cooking water