Cut up all the veggies you have (I had carrots, zucchini, yellow squash, onion, and potato) into pieces about the same size. Toss with olive oil and citrus pepper, salt & pepper, and spread out on a baking sheet in one layer. Roast at 415 degrees for about 30 minutes (turning once) until veggies are tender.
To enjoy them, wrap them up in a tortilla for a veggie quesadilla, eat them alone or as a side dish, or place them atop pasta with sauce for an evening meal!
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