Roasting Vegetables

If you have some root vegetables, some tubers, or some hard fruit squashes or softer eggplants, anything large and needing roasting, wash them, cut them inhalf or so, lay them in a large shallow roasting pan (you do have one of those, right? usually from a church rummage sale) in which you've heated a little olive oil in the oven. 350 to 4325, depending on how you want to keep watch. Push 'em in, shut the door, and check on them later. If you want surfaces browned, turn vegetable pieces face down in the pan for a while. Butter also adds brownness. Cook till soft. Check them from time to time.

Serving suggestion: Serve with wild rice or a brown rice-wild rice mix while can be cooking on top of the stove while vegetables are roasting. And whatever main dish you feel like, if you need one.