I learned to love roasted veggies while on the 5:1 TSFL plan. Of course then, I didn't add potatoes and onions as they are higher carb veggies. But most veggies taste delish this way. Broccoli, yellow squash, zucchini, tomatoes, mushrooms, peppers, cauliflower, asparagus, cabbage... it's so good!
Just chop up your veggies and toss with a little olive oil, sea salt, fresh ground pepper, and garlic seasoning (or whatever spices you want - it even tastes good with just s/p)
Line a cookie sheet with foil and a little non-stick cook spray.
Roast in the oven at 425 for about an hour (possibly less if you don't have potatoes in the mix), and...
Voila! Yummy roasted veggies. I also usually sprinkle a little balsamic vinegar afterwards and it really makes it so tasty!! My kids gobble this up too.