Petite village

 

4 carrots, sliced
2 red bell peppers, diced
1 onion, diced
3 zucchini, sliced
Other vegetables as desired (cut in similar sizes – think items like cauliflower, broccoli, parsnips, turnips, etc.)
2 Tbsp olive oil
Salt and pepper to taste

 

Toss cut veggies with olive oil, salt and pepper.  Place in a single layer on a baking sheet and place in oven at the same time as potatoes (above).  Check throughout cooking for doneness and pull out or cook longer as needed (should take about 45 min).

 

(Eat half tonight and save other half for quesadillas)

 

Source: Amy Vig, Delicious by Nature