These are my roasted vegetables. They are quick and simple to make using an assortment of vegetables. I used zucchini, mushrooms, onions and sweet peppers in this batch. I add 2 or 3 tablespoons of olive oil, half a teaspoon each of salt, black pepper, garlic powder, Italian seasoning (or your favourite herb dried or fresh), and a splash of lemon juice (or balsamic vinegar). Mix everything and bake at 350F for ten minutes on a baking sheet lined with parchment paper.
