Preheat the oven to 425 deg F ( 220 C). Chop the veggies and add to a bowl. (You can add more seasonal veggies such as sweet potatoes, butternut, fennel, kohlrabi etc. Add more salt, herbs, garlic, pepper depending on volume).
Add oil and toss well to coat. Add the salt, herbs and black pepper and toss well to coat.
Transfer to a stoneware baking dish. Cover the dish with parchment and bake for 15 mins, Then remove parchment, move the veggies around and continue to bake for 20 to 25 mins or until the veggies are roasted and tender to preference.
Remove from the oven. Taste and adjust salt by sprinkling some more if needed. Add some more black pepper. Serve immediately with lemon juice, or this garlic sauce or this gravy. or as a side, or add to bowls.
Tips: Use a stoneware dish which can accommodate the veggies in one layer without too much overlapping. Chop the veggies so that they are not overly large or overly small/thin compared to the other vegetables. Use your hands to rub in the oil on the veggies for even coating Use parchment or another baking sheet that almost fits the baking dish to cover.Also see first paragraph of the post for tips and the explanation.Oil-free: Use aquafaba(chickpea water) or broth instead of oil.Variation: Add a cup of cooked chickpeas with the veggies to the dish for added protein.Nutrition is for 1 serve