Oven Roasted Veggies

I told my DH when he left for work yesterday that we'd just eat from the garden for supper. That sounded good to him. He came home and fried some yard long beans for an appetizer. I didn't like them that much but he was happy. For the main course I roasted veggies from the garden. I started with potatoes and carrots and garlic cloves. I just put them in a 400 degree oven and covered them with olive oil. After about 15 minutes I added a variety of peppers, onions, tiny Thai eggplants and zuchinni which I had cut into small pieces. I cooked that for 10 minutes. Then I added some Sun Gold tomatoes, cut in half and herbs from the garden, rosemary, thyme, oregano, parsley and basil. Cooked for few minutes and added Parmesan cheese and salt and fresh grated pepper. Turned on the broiler and just cooked till brown. Served with a baguette and ice cream sandwiches for dessert. I even had leftovers for today's lunch. Asked DH where he wanted to go to dinner tonight as we usually go out on Friday nights and he said he'd prefer veggies again. Sounds good for me and we'll save some money which will go for a really great meal out sometime this winter.