A cornucopia of fresh veggies to choose from for roasting later in the new convection oven: Japanese eggplant, peppers: red, orange, yellow and green; yellow squash, zucchini, broccoli, cauliflower, a fat onion and… wait for it… brussels sprouts!  I cut everything about the same size and drizzle it well with a good olive oil.  I add dried basil, mustard seed and tarragon with fresh springs of thyme and rosemary, and a lemon cut into 6-8 wedges.With rice in the rice cooker and hummus already made, dinner will be a breeze.  And a feast!

A killer roasted veggies and vegetarian wine mushroom gravy recipe here