Ah roasted vegetables
Mushrooms, sweet onions, green peppers. PLUS parsnips, sweet potatoes, and carrots. First I par-boil the root vegetables. When they have cooled I put them into a re-cycled plastic bag (the ones in which we place our veggies at the market), then add the softer vegetables (mushrooms, onions, peppers etc). Then I add some olive oil, and "swish" the veggies around. This seems to be a very efficient way of coating the veggies. That being done I place the veggies on a baking tray, then season them with back pepper, cayenne pepper, or rosemary. Once seasoned, I roast the vegetables for 40 minutes at 400 f. Oh my goodness - this is fabulous food.