Use any combination of vegetables that suit you. Always wash produce well. Cut firm vegetables in a smaller pieces than tender vegetables. I don’t deseed mini sweet peppers because the seeds don’t bother me. You can remove them if you’d like. I deseeded the jalapenos and cut them in small pieces to keep them from setting my mouth on fire. My seasoning preference is my 4-1-1 concoction which is 4 parts kosher salt:1 part fresh ground pepper:1 part garlic powder.
6or 7 mini sweet pepperstrim and cut in half
handful of grape tomatoesleft whole
1sweet onionpeeled and cut in rather large chunks
2jalapeño peppersseeds removed and cut in small pieces
2carrotspeeled and cut in small pieces
a few celery leaveschopped fine
Cover a large baking sheet with aluminum foil and spray with non-stick spray. Throw all the prepared vegetables onto the sheet pan. Drizzle with olive oil and sprinkle with seasoning. Toss well until everything is coated. Spread to a single layer.
Place in a 400 degree preheated oven for 45 minutes to 60 minutes or everything has started to brown nicely. I don’t even bother flipping the stuff over. It browns pretty well on both sides. I garnish with some chopped parsley and chives.