Salads are nice, but when you’re craving veggies and want to tuck into something hearty, our recipe for roasted vegetables with feta is hard to beat. And it couldn't be any simpler to execute: Just cut up some squash, eggplant, onions, cherry tomatoes and sweet capsicums, toss them with a little olive oil, salt, and pepper, and pop them in the oven.

A slow cook in a roasting pan gets you soft on the inside and slightly charred on the outside results for the vegetables; as a finishing touch, we season them with lemon juice, feta, fresh mint, parsley and dill. Excellent as a side for fish, meat, or chicken, you can also make this a stand-alone meal, add an egg on top for more protein, or serve it with rice. No matter how you enjoy these roasted veggies, eating good has never tasted better!