Recipe by Lori Ross

2 lbs. cleaned, trimmed vegetables
3-4 tbsp of olive oil
½ tsp salt
½ tsp pepper
2-3 tsp fresh herbs (rosemary, thyme, sage, garlic, ginger) or 1 tsp dry herbs

This takes little prep, hardly any clean-up, and offers terrific flavor. Preheat oven to 325 degrees. Line cookie sheet with foil and brush with olive oil. Clean and trim whole carrots, parsnips, sweet potatoes, asparagus, green beans, whole garlic, and new potatoes. Cut winter squash, cabbage, corn on the cob, broccoli and cauliflower into 2-inch square chunks. Thickly slice or halve tomatoes, eggplant, zucchini, endive, fennel, summer squash, mushrooms, onions, peppers. Place vegetables (whole or cut in equal pieces) on cookie sheet. Drizzle with 3-4 tbsps of olive oil and season with salt, pepper, and herbs (rosemary, thyme, sage, garlic, ginger).

Roast until tender, caramelized, and brown around the edges (1 hour or more for whole or halved vegetables such as potatoes, carrots, beets, whole onions and Brussels sprouts, and 30-40 minutes for sliced or halved  tomatoes, summer squash, eggplant, green beans, asparagus, fennel, endive, broccoli and cauliflower).