Kosher Vegan Vegetable Medley

This is so simple I don't even think it deserves the title "recipe." My husband disagrees. In fact, he disagrees so fervently he has promised, if I'll post it, he'll make dinner without me sitting in the other room and eyeballing everything for him. I can't turn down an offer like that. In case you've never tried, fresh vegetables with a dash of olive oil cook up beautifully in the microwave. The olive oil keeps them from drying out and the microwave cooking leaves them beautifully crisp.

• 2 cups mixed veggies (I use green beans, sliced carrots, red peppers, asparagus & sliced onions)
• 1 tbsp basil flavored olive oil
• 1 tsp minced garlic (the refridgerated kind that comes in a jar, or you can mince yourself)
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper

Mix the olive oil, garlic, thyme, salt, and pepper in a large, microwave safe bowl. Add the veggies and toss well until the veggies are coated. This may take a couple minutes. A tablespoon really will coat them all - you don't want them to drip.

Microwave on high for 3 - 4 minutes (we have a weak, cheap 600 watt microwave. A more powerful machine will need less time.) Mix well again, recoating veggies with oil. Serve hot.

Yes, it really is that easy.

Use whatever vegetables you prefer. Like broccoli? Go for it. Hate onions? Leave them out. All you need to do is make sure your vegetables cook at the same speed. That means if you add carrots or squash, slice it into thin pieces.

Other good oil-and-herb mixes include 1 tbsp garlic olive oil, 1/2 tsp salt, and 1 tsp of your favourite Jamacian, Cajun, or Moroccan spice blend. I've also used 1 tbsp olive oil, 1/2 tsp salt, and 1 tsp steak rub (especially good on asparagus) or fish rub (good with carrots and green beans.) Sadly, curries and Indian spice blends do not work well.