Heat oven to 425'F

Cut your vegetables in to approximately bite sized pieces (1"-ish). This is not a science.

Try to have vegetables that are likely to cook in similar amounts of time on the same pan. A potato will take WAY longer to roast than a tomato. "watery" vegetables cook faster than "starchy" ones.

Arrange the veggies on your baking tray and drizzle with oil (be generous, a lot of it will end up on the pan). Sprinkle with salt and pepper and desired seasonings. Toss a bit to coat (doesn't matter if it's perfect).

Put in oven and bake for about 10 minutes.

Flip/toss veggies and add a bit more oil if necessary and salt and pepper.

** Note ** Don't flip tomatoes, try to keep them skin-side down or else all their guts will fall out all over the pan and just be a burned wet mess.

Roast about 10 minutes more. Checking for desired brown-ness and doneness. Serve when they are as cooked as you like.

Serve alone, over pasta, in a sandwich, or any way you like to eat roasted veggies.