If there is one thing you should know about me, it is that I l-o-v-e roasted vegetables. I have been known to eat an entire pan of them for dinner, and am not ashamed one bit. They are so easy and versatile, and are ready in 20-25 minutes! I try to pick vegetables that are in season, but my all-time favorite combination is zucchini, yellow squash, red peppers, green peppers, broccoli, and red onion. I sometimes substitute artichoke hearts for the broccoli when I can find a good deal on them.