Honestly, most of my favorite dishes require very little work. Chop any vegetable into similar sizes and shapes, drizzle in olive oil, sprinkle salt, then drizzle with balsamic vinegar. Roast on a high heat (400-425 degrees F) for about 15 minutes, then lower the heat to 350 degrees F and continue to roast for 20+ more minutes until vegetables are tender. The balsamic evaporates out and leaves smoky, tangy, yet sweet mushrooms, carrots, potatoes, squash, or whatever else. It is easy to add these to sandwiches, quesadillas, pastas, omelettes, quiches, or whatever else you fancy!