An easy way to get your child to eat his vegetables: Roast them. It brings out their natural sweetness, says Joy Bauer, author of The Idiot’s Guide to Total Nutrition. Plus, water-soluble vitamins don’t leach out when cooked.
Preheat the oven to 400 degrees, and cut an assortment of bell peppers, carrots, cauliflower, sweet potatoes, eggplant, and zucchini into roughly same-size pieces.
Toss in a large bowl with olive oil (for every two cups of chopped veggies, use a tablespoon of oil) and a little salt and pepper.
Arrange pieces on a baking sheet in a single layer. (Such vegetables as carrots and cauliflower take a little longer to cook than softer ones like eggplant or zucchini, so use separate sheets if you make them together.)
Roast for 20 to 30 minutes, flipping vegetables over once or twice, until they’re crisp and crunchy.
If you like, sprinkle with tarragon or basil, or toss carrots and sweet potatoes with cinnamon or a drizzle of maple syrup.