Roasted Veggie Mix

Wash all the vegetables thoroughly. Trim the stems off the zucchini, eggplants, and carrots. Core and deseed the bell peppers. You don't need to peel the carrots—leaving the skin on locks in the maximum amount of vitamins.

Chop the eggplants, zucchini, and bell peppers into large cubes. Slice the carrots into thin rounds, and gently break the broccoli head down into small florets.

Spread all the chopped vegetables and the frozen green peas out on a baking sheet. Season with salt, drizzle with vegetable oil, and sprinkle with dry spices (Herbes de Provence and garlic). Toss thoroughly with your hands right on the baking sheet to distribute the oil and spices evenly.