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[quote=Anonymous]1. Broccoli, a red pepper, garlic cloves, olive oil, balsamic, a squeeze of lemon juice, salt and pepper in the oven at 425 for 30-45 minutes (depending on how much broccoli and how many layers). A little black is good, but you may want to cover at a certain point.

2. Sautee onions, half an eggplant (cubed), some bell pepper (any color) in a pan in canola oil and/or butter (butter is GOOD with this, even though it sounds weird). You may  need to add more oil because eggplant is a sponge and will burn. De-glaze the pan with a mixture of a few tbsp soy sauce, a tbsp of rice wine vinegar, a tbsp of white sugar (whatever, it's good when it's sweet). Throw in a big handful of basil and a few chopped red chilies (or forget the chilies and use sriracha to finish). Serve alone, or over rice and with edamame as a side for a meal. LOVE THIS.

3. Sautee a little diced onion and garlic on the stove. When browned, add a bag of frozen corn (or 6 or so ears of fresh corn if in season). Throw in a bunch of halved grape tomatoes, a handful of cilantro, and toss w/ a little more olive oil. Can add black beans for a more hearty side dish, but I like it simple and pure veggies. 
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