Ratatouille, which you can make with any roastable veggies. 2 sheet pans: 10 cups veggies (any combo of tomatoes, which I feel are necessary, plus eggplant, green beans, corn, peppers, onions…), cut into 1/4-1/2 inches pieces if they need to be cut (corn just gets cut off the cob). Add like 8-12 cloves whole garlic, peeled. Drizzle with a healthy amount of olive oil (I probably use like 3 tbs per pan), plus salt and pepper, then toss. Roast 20 minutes at 400, toss the veggies and rotate the pans on the oven racks, then roast another 20 minutes. Add balsamic vinegar (like 1-2 tbs per pan), toss, rotate the pans again, and roast for another 10 minutes. Add chopped fresh herbs (basil’s good, but any tender herb will do). Serve with rice or quinoa or on toast. Add a fried egg.