Spring vegetables are here! So hit the market and use the season's bounty to cook five colorful weeknight meals short on prep time and full of garden-fresh flavor.
Photo: Becky Luigart-Stayner
Ready in 30 Minutes
In this salad, char, spice, and creaminess meld. The key to roasting veggies is to use similarly sized pieces. Spread them evenly on a baking sheet, and roast in a very hot oven until just tender.