Preparation

1. Preheat oven to 400 degrees. Line two sheet pans with parchment paper.
2. In a medium bowl, toss zucchini and/or squash with 1 teaspoon olive oil. Season with salt and pepper if desired and toss to coat. Arrange on one half of the first paper-lined sheet pan in a single layer. In the same bowl, toss the bell pepper strips with a dash of salt and pepper, if desired and place in a row next on the sheet pan next to the zucchini. In the same bowl, combine the tomatoes, thyme and 1 teaspoon of olive oil and season with salt and pepper if desired. Pour the tomatoes onto the remaining space of the sheet pan next to the peppers and spread out to allow for more even cooking.
3. In the same bowl, toss sweet potato rounds with 1 teaspoon of olive oil, cayenne, and cinnamon. Season with salt and pepper if desired. Toss to coat. Place in a single layer on one half of the the second prepared sheet pan. In the same bowl, toss the onion slices with 1 teaspoon of olive oil, and season with salt and pepper if desired. Place the onions on the other half of the sheet pan next to the potatoes and spread them out to make an even layer.
4. Place both pans of veggies into the preheated oven and cook for 15 minutes. Remove pans from oven and flip veggies over or toss to promote more even cooking. Rotate the pans to the opposite rack - so the pan that was on the top rack moves to the bottom rack and vise versa. Cook an additional 10-15 minutes or until veggies are lightly browned. Every oven is a little different as are veggies depending on their age, size, season, etc - so cooking times may vary a bit.
5. Another vegetable option: 2 lbs. of quartered small red potatoes, 1 teaspoon of chopped fresh rosemary, 2 teaspoons of olive oil, salt and pepper. Toss together and roast on parchment lined baking sheet at 400 degrees for 30-35 minutes, turning halfway through, until golden brown.
6. Enjoy your favorite vegetables - such as asparagus, Brussels sprouts, broccoli, cauliflower, green beans, carrots which all taste great roasted as well. Try using other herbs and spices to flavor your favorite veggie.
7. These are great at room temperature but leftovers reheat well. They are even great cold in wraps, sandwiches or salads. They are also good chopped and added into your favorite grain such as quinoa, rice or pasta for a quick and easy meal. Add to a frittata, omelet or scrambled eggs. Have fun and enjoy!!