Roasted veggies

I love to roast vegetables.  It brings out their natural sweetness and a depth of flavor that you just can't get with any other style of cooking...and it is easy!
Lately I have been roasting of tomatoes, red peppers, sweet onions and garlic...I puree it with a cup or two of veggie broth, add some fresh basil and then I have the most amazing homemade soup!  You can even throw in some cooked lentels to add protein and make it even more healthy!

Quarter tomatoes (about 4 medium)
One red pepper (seeds/stem removed) and cut into 4-5 pieces
One medium to large onion cut into eight wedges
4 cloves garlic-paper removed but do not peel

Lay veggies on a baking sheet in one layer, drizzle with olive oil, salt and pepper.
Bake at 275 for 2 hours.  The smell will make you want to take them out early, but try to resist!

Other veggies that would be delish: zucchini and squash, any potato, beets, parsnips, eggplant, peppers, turnips, carrots...you get the idea.

Also, less dense vegetables like asparagus and broccoli need to be quick roasted 450 for about 10 minutes, or else they get mushy.