Mediterranean roasted vegetables

For ➍
1 large red onion, cut into wedges
1 large red pepper
1 large green pepper
2 medium zucchini
1 medium sweet potato (or 500 green beans or 150 g mushrooms)
2 tbs extra virgin olive oil
coarse salt

Preheat the oven to 200°C. Cut all the vegetables into 1.5 cm wide pieces.
Put in a large roasting pan, drizzle with olive oil and sprinkle with salt. Cover the pan with foil and roast for 20 m, then uncover and roast for 20-30 m more, until the sweet potato chunks are tender when pierced with a paring knife. The veggies should be soft and sweet.*

Serve hot or at room temperature or toss with pasta, top a pizza, stir into soup, stuff a sandwich or wrap, or toss with vinaigrette for a salad.

*Cool on a rack, then divide them into servings to keep in the fridge for a week or the freezer for about 3 months.