Roasted veggies:  Anything goes here! 

Get a big bowl and chop up any vegetables you like, such as: broccoli, cauliflower, carrots, parsnips, beets, cabbage, brussel sprouts, sweet potato, winter squash, summer squash, zucchini.  Choose vegetables that are similar in texture, for example, softer veggies like mushrooms, tomatoes, onion, summer squash, eggplant and zucchini because they get very moist and soft.  Root veggies cook well together. Garlic cloves snipped at the tip roast up well with anything and are delicious squeezed onto anything!

Throw them in the big bowl and toss with a generous amount of olive oil, salt, pepper and garlic powder, herbs (and anything else you might like). Experiment with different flavor profiles! Try things like cumin and coriander, add some smoked paprika (delicious on any kind of potato and also cauliflower.)

Spread them on a baking sheet and roast at 375 F, until they are at your desired doneness.