Roasted Everything

I roast many of my veggies.  It might get boring for some, but this is one of the ways I have cooked veggies cooked, ready and available anytime I want to open the fridge and heat them up in a pinch for my family or throw them on a salad.  Preparing veggies this way is fast and simple:

Oven: 400 degrees
Always: Olive oil, salt and/or pepper to taste
Variations to add to vegetables:  Garlic whole cloves, minced or sliced; onions sliced in thin rings or chopped
Vegetables that taste yummy this way:  Green beans, broccoli, zucchini squash, carrots, cauliflower, eggplant, other squash variations, cut up potatoes.  Cook vegetables individually or mix some together.  

Toss veggies to coat veggies with olive oil. I try to use just the right amount, not to dry, but not more oil than the vegetables need.
Toss every 15 minutes or so while roasting.
Salt and pepper to taste.