Roasted Vegetables is a terrific way to eat your colors and a variety of veggies. Roasting veggies makes the flavors more robust.
Mix the oil, herbs, salt and pepper together until thoroughly blended.
Put all of the cleaned, prepared vegetables in a large bowl.
Pour the Olive Oil Mixture over the vegetables and gently stir to evenly coat the vegetables with the oil mixture.
Spread the vegetables in a single layer on a jelly roll pan (or a cookie sheet) that has been covered with parchment paper for easy clean up.
Bake at 450F degrees for 40 minutes, turning the vegetables over midway.
Note: You can use any vegetables you like in this recipe. Be sure to cut them about the same size so they cook at the same speed. Potatoes and carrots cook at the same rate as each other and are a good pairing when using this method. I suggest you bake eggplant on a separate pan as it cooks faster than the other vegetables.