For Roasted Vegetables:

Wash and dry vegetables. Any combination of vegetables in season may be used.

Dice vegetables into bite-size pieces. Arrange vegetables in a baking dish or roasting pan in a single layer. Try not to overcrowd the pan.

Drizzle the vegetables with olive oil and toss to coat well.

Sprinkle with salt, pepper and herbs, seasonings of your choice

Roast in oven at 400°F for 10-15 minutes. Toss the vegetables half way through cooking time to allow for even roasting.

For tacos:

Stuff a warm tortilla with roasted vegetables and serve.