Easiest. Veggies. Ever. After making these the other night, Phil's evaluation was, "I could eat these every night for the rest of my life." She says something in there about "mad knife skills," which I assure you, I don't have - but I used a knife to cut these into thin slices. Thinner is better, so a mandolin is easier for that, but you can easily do this without a serious slicer.
Broiled Squash (we did ours with oil, salt and pepper only, but have fun experimenting with vinegar and herbs!)
1 mile for time