Roasted Vegetables

I usually make chicken on the stove to serve with this.

Preheat oven to 375.  Cube vegetables so that they're pretty uniform in size.  Coat with extra virgin olive oil.  Sprinkle with a bit of salt (I like kosher salt) and maybe fresh-ground pepper or lemon pepper.  If desired, zest a lemon and mix that in, too.  Roast for 30-45 minutes and turn/mix in the pan once or twice during cooking.  When veggies are done, juice the lemon over everything; the flavor will be amazing.
Any or all of these are fantastic:  peppers, mushrooms, carrots, potatoes/sweet potatoes, zucchini, onion (I slice very thinly so it gets sweeter and more caramelized).
--note: if using mushrooms, leave out until the others are blended well with oil, then add them in and stir to coat, as mushrooms are very absorbent.