It’s some sort of cooking crime not to have some sort of roasted vegetable dish in your repertoire. Easy and colorful, this packs a great nutritional punch.

Preheat oven to 450F (use convection if you can). To a large, heavy roasting pan, add

one red pepper, cored and seeded, cut into chunks
one yellow pepper, cored and seeded, cut into chunks
one very large or two small sweet potato(es), cut into small chunks
one large red onion, cut into chunks
one small yellow squash, cut on the bias
one small zucchini, cut on the bias.

Drizzle generously with

olive oil.

Sprinkle with

2t kosher salt
1t freshly ground dried chili peppers
1t dried thyme (or 3t fresh)
1t freshly ground pepper
2 dashes liquid smoke.

Toss lightly using tongs or clean fingers. Place in oven and roast. Resist the urge to open the door! After 15 minutes, toss lightly to redistribute (I strongly recommend using tongs for this one). Roast for 10-15 additional minutes, until all vegetables have a golden hue to the edges.

The kosher salt draws moisture from the vegetables, so if you have time before cooking, allow the vegetables to drain on a cooling rack above the roasting pan. Drain and discard the juices. Try other root vegetables, such as carrots, parsnips, or russets. I like the sweet potatoes better for the balance to the heat. If you’re feeling ambitious, deglaze the roasting pan with white wine, add 1t cornstarch, and thicken off-heat. Pour over vegetables and serve with couscous.

Prep time: 15 minutes
Cook time: 30 minutes
Taste: [rate 4.0]
Ease: [rate 5] (if you make it, the pan sauce reduces the ease to 4 stars)