First of all, a big thank you to Annie for the previously posted picture. Nothing like a "G-Money" pic gone bad to make the prego feel better about herself :) Also, I hope you're not sun-burned to a crisp while enjoying yourself boating in Lake Powell. I would feel so badly.....really.....no really.
I never make the same roasted veggies. But some of the vegetables I use for this dish are:
Butternut Squash, 1" cubes
Sweet potatoes, 1 "cubes
Red potatoes, 1" cubes
Fresh green beans, whole or sliced in half (ends trimmed)
Red peppers, sliced
**Red onions, sliced - to me, a must have in this dish!
Zucchini, cut into rounds
Place veggies on a baking sheet and coat them with a couple of Tbs. of grapeseed oil (or coconut oil), sprinkle with salt, pepper, and Herbes de Provence (an herb blend you can buy at any grocery store). If you can't find Herbes de Provence, plain ole' rosemary works just as well. Cover baking sheet with aluminum foil, and I like to make sure the foil is not touching the food. Bake at 400 degrees until the squash/potatoes are tender and other veggies are starting to brown a bit - about 45 minutes - depending on how many veggies are on the baking sheet.
Every time I bring this dish to a family gathering, everyone loves it. I put it in a bright yellow bowl, and paired with the colorful veggies, you almost can't resist partaking of the rainbow of colors.