Wash and cut all vegetables into similar-sized pieces for even roasting. 

Keep softer vegetables like zucchini slightly larger so they don’t overcook.

Add all the veggies to a large mixing bowl.

Drizzle with oil and toss thoroughly until each piece is lightly coated. 

Sprinkle in the salt and black pepper, mixing again for even flavour.

Distribute the vegetables in a single, even layer on the sheet pan. 

Avoid overcrowding the pan.

Bake for 35–45 minutes, stirring every 15 minutes to promote even browning. 

The vegetables are done when the edges are golden, and the centres are tender.

Let the roasted vegetables cool slightly before storing.

Once cooled, transfer to an airtight container and refrigerate for up to 5 days.

Reheat as needed, or enjoy cold in bowls, salads, and so much more.