- Preheat oven to 450°F.
- Clean and cut up an assortment of vegetables such as carrots, bell peppers, onions, zucchini, eggplant, mushrooms, Brussels sprouts, asparagus and butternut squash.
- Toss vegetables with olive oil, salt and pepper and place on a baking sheet.
- Roast vegetables in oven until tender and edges start to brown, about 45 minutes. Flip once or twice during roasting.
- Keep in fridge for up to 4 days or freeze for up to 3 months.