We roast 1 bunch asparagus, 1 red onion diced, 1 butternut squash diced, 1 of each red, yellow, orange peppers, 2 cups sliced mushrooms, 20 brussel sprouts, with 3 tbsp olive oil, salt, pepper and 3 tbsp oregano. Roast at 400 degrees and stir every ten minutes for 30 minutes total.
If we have any leftovers I keep in freezer and add to our next soup pot.
I like it as I can prepare it the night before, and just bake when I get home, while I'm preparing the rest of dinner.