Roasted Vegetables

I chop into equal sizes about an 1-1/2" or so.... Any of the following
 Potatoes - (I love the yellow Yukons-Just scrub them - no need to peel)
 Mushrooms (leave these whole)
 Carrots (Organic taste MUCH better - they really do)
 Shallots (These add really nice flavor- cut off the ends and take off the outer peel)
 Brussel sprouts(Don't let them scare you off - they're wonderful roasted)
 Yams (Never say never to these gems)
 Zucchini
Tomatoes (baby)
Toss in olive oil and salt and pepper - I like sea salt that is very coarse.
You can sprinkle with herbs like thyme, rosemary, and oregano, but you don't have to.
Bake at 400º for about an hour or till brown and crisped, and the veggies are tender to a fork.  You might want to stir once or twice.
This is a yummy any way to do vegetables.  Serve as a side dish, or for a dinner with rice (I like brown for better taste)
Use any mixture you like - There's no one way to do it.