I really do enjoy roasted vegetables either as a meal in itself or as an accompaniment to another dish.
On this platter I have roasted squash, red onions, red pepper, mushrooms, tomatoes, courgettes, aubergine, parsnips and sweet potato.
The method I used for this was in the roasting pan I placed the squash, the parsnips, red onion and sweet potato with a good splash of olive oil. This was then roasted in the oven for about 15 minutes. I then added the mushrooms, tomatoes, aubergine, courgette, red pepper and another splash of the olive oil. This was then roasted for about 15-20 minutes.
Simple and delicious.