Step 1

Preheat oven to 425° F

Step 2

Place all cut veggies on a large cooking sheet pan. *Tip- Spread your veggies out thinly on a baking sheet (use more than one baking sheet if needed) so that they roast and not steam in the oven.

Step 3

Drizzle the rainbow array of vegetables with extra virgin olive oil. And gently toss to cover all pieces with oil.

Step 4

Season the sheet tray of vegetables with coarse kosher salt and ground black pepper.

Step 5

Place in preheated oven and roast for about 25 minutes turning midway through

Step 6

Remove from oven and serve this roasted vegetable platter seasoned with additional salt and pepper if needed.