When you have lots of veggies that you want to use up, roasting is the easiest thing you can do. It is also my go-to for a simple dinner or side dish.
As you can see, I used quite the variety of veggies here, but you can roast as few or as many that you have. Just make sure you adjust cooking time for whatever vegetables you use – it can take between 20-50 minutes depending on type of veggies and how big you cut them. Obviously potatoes are going to take longer to cook than bell peppers.
I had 2 pans of veggies then compiled them for this picture. So the first pan was yellow potatoes, cauliflower and carrots and the second pan was zucchini, bell peppers and onions. I tossed each pan of veggies with olive oil, salt and pepper (super basic but tasty) then spread them in a single layer on the baking sheets. I roasted my vegetables for 45 and 25 minutes for the first and second pans, respectively.
Once they were cooked, you can do with them what you wish. For me, I put them in a bowl with some Israeli couscous and it was a delicious dinner. Meals don’t have to be complicated. You could even put leftovers in the fridge and use them in a wrap for lunch the next day (maybe with a little crunchy lettuce and condiment of choice). Yum!