I was ravenously hungry today after a long day of work, but felt like I needed a light meal as opposed to a carby one. I cut up some cauliflower, sliced up an eggplant, and after a few generous sprays of olive oil spray and a coating of Frank's Red Hot Buffalo Wing Sauce, into the oven my veggies went. I convection-roasted the cauliflower for maaaybe 20 minutes, but I couldn't tell ya because to be honest, I wasn't paying attention to time. The eggplant took a bit longer because I insisted that it came out crispy. During the last 5 minutes or so of roasting, I low-broiled the eggplant and it was just lovely. Oh, I also sprinkled some of my roommate's rosemary-garlic blend on it before baking.
Yum, yum, and more yum.