Wash and clean all the vegetables ( I peeled only the beets and onions and left the skin on the zucchini and potatoes, separate the broccoli into florets, cut the remaining vegetables into large pieces and place all the vegetables in a large bowl, add garlic, oregano, salt, rosemary, fresh basil, hot pepper flakes and olive oil, toss gently together.
Place the vegetables - if using a BBQ - on 1-2 sheets of foil or foil pans and sprinkle with additional salt (if desired) and if necessary drizzle with a little extra olive oil, fold and seal gently or cover pan with foil. Roast for approximately 20-25 minutes or until done, browned and tender.
If roasting in the oven- place vegetables on one or two parchment paper lined cookie sheets and bake in a pre-heated 375 degrees (190 celsius) for approximately 30-40 minutes. Turning a couple of times, bake until tender and browned. Serve immediately. Enjoy!
Notes
To prevent sogginess, don’t overcrowd the baking sheet, this allows the heat to circulate more evenly. Also, make sure your vegetables are dry before you add the oil and seasonings.High heat, a good amount of oil, and adequate space on the pan can all help achieve a crispy finish. Some people also find that roasting on a lower rack in the oven helps.Leftovers can be stored in an airtight container in the refrigerator and reheated for later meals, they will last 3-4 days in the fridge. They also make a great addition to salads, pasta, or wraps.