Preheat oven to 425. While the oven is heating, chop the vegetables into small, bite-sized pieces. Give them a generous drizzle of olive oil (not too much or they will get soggy). Sprinkle with salt and pepper. Toss to mix. Spread out in a single layer on two cookie sheets lined with parchment paper. Roast for 30 minutes or until browning and crisping, stirring once or twice during cooking. Enjoy in a variety of ways throughout the week!