Around the (winter) holidays, potlucks are so full of cookies and cheese and all that good/badness that I like to bring a big plate of roasted vegetables. I mean, I’m all for cookies and holiday baking, and the ability to unload some of that sugar-bound-with-butter on friends, but at that time of year, I am also desperate for a break.

But… what about now? It’s supposedly Healthy Eating Month, so figuring that others would be loading up the buffet with cookies or seasonal fruit baked into pies and cobblers and all that, I made up a big platter with three room-temp cooked salads.

On the left, wax beans, blanched and tossed with garlicky olive oil, red pepper flakes, thyme, lemon zest and a little lemon juice. In the middle, roasted zukes and red peppers tossed with balsamic, black pepper, rosemary sprigs and arugula. On the right, green beans, blanched and tossed with a mustardy herby red wine vinaigrette.

All seemed pretty light and tasty, but lo! The party was awash in vegetables. Fresh corn, more zukes and red peppers. Tons of fixings to put on tortillas, all pretty healthy.

And: One plate of cookies.

You never know.