Vegetables. We know we should eat them. Sometimes it's fun to make a massive veggie smorgasbord with every last roast-able veggie in the kitchen. Behold Vegzilla. For this particular assortment, I used broccoli, cauliflower, carrots, red onion, and green/yellow/red/orange bell peppers.
Preheat the oven to 350. Grab all the veggies that you have on hand (no two Vegzillas are the same). Wash ‘em, chop ‘em, and drop ‘em in a large roasting pan. Pour in several tablespoons of olive oil, add a few hefty shakes of sea salt, and grind in some black pepper. Mix everything together and roast for 40-60 minutes. Rawr.