I love to prepare oven roasted vegetables because it is easy, they require little attention while roasting and the house smells wonderful. You can also mix-and-match whatever veggies you have on hand.

I used sweet potatoes, red onions, asparagus, peppers (green, yellow, orange, and red) tossed in olive oil. I fill the peppers with goat cheese, store-bought pesto and cherry tomatoes.

This is roasted in the oven for 40-50 minutes at 425-450 degrees. I like to serve this with grilled country bread to dip in the pesto and goat cheese mixture.
I'll put the recipe in my gallery: My Recipe Box http://www.pbase.com/shutterpug/my_recipe_box