If you make the roasted veggies I've listed earlier, and you have some left, they are great to cook with. Add them to chicken broth for vegetable soup, or put them on a homemade pizza. You can also buy those flatout wraps or use a high fiber tortilla and wrap them up with a little feta cheese and some lettuce for a light lunch. Or reheat them and serve them mixed with 1/2 c. of the new high fiber pasta, another great dinner addition or light lunch. Make lots, they are really versatile!
A relative from California read my blog and sent me the following dressing recipe and a slightly different method that she uses for her roasted vegetables. She roasts hers on a wok on the grill. It's always nice to have options, don't you think?
Balsamic Vinaigrette for Roasted Vegetables
1/4 c. balsamic vinegar
3/4 c. oil, olive or canola
1/4 tsp. granulated garlic
1/4 tsp. fresh ground black pepper
5 dashed "Maggi" seasoning*
1 T. sugar
Toss the vegetables of your choice in the vinaigrette and roast them on the grill for about 15 minutes, stirring once midway through the cooking time.
*Maggi seasoning is a swiss condiment, similar to soy sauce. I think it's made by Knorr but I am sure you can find it on most international food aisles in any large grocery store. We used it all the time when I was growing up -- my mom discovered it when we lived in Germany.