Sometimes people ask me “Do you cook every night?” When I tell them yes, I cook almost every night, some shake their heads or widen their eyes in amazement. But it’s really not that impressive because most of the time, what I make takes less than 30 minutes of work. It’s often a protein that’s cooked simply (fish sautéed in olive oil for 5-6 minutes; pork chops roasted in the oven) along with some kind of vegetable, raw or cooked. What really helps, though, is having a number of tasty, simple sauces and dressings in my arsenal. That way, the same protein or veggie (say, chicken and brussel sprouts) can become different meals depending on what you pour over them after they’re cooked.

This recipe is one of those invaluable dressings. It takes minutes to make, it’s simple and healthy, and it perks up just about every roasted vegetable you can imagine (we especially love it over roasted cauliflower or acorn squash). It’s also great drizzled over grilled chicken breasts.

Garlic Lime Vinaigrette

You can double or triple the recipe if you want. This makes enough for two people.

1 1/2 tablespoon lime juice
2 tablespoons olive oil
1 garlic clove pressed in garlic press or grated over microplane zester/grater
salt and pepper

Add lime juice, olive oil, and garlic in a small bowl and use a whisk or a fork to mix them until they come together. Garlic is a natural emulsifier so it will help bind the lime juice and olive oil. Add salt and pepper to taste. Taste the vinaigrette and add more oil or lime juice if you prefer.