I did a freelance roasted veg as follows (made with the contents of the veggie box in the fridge):
half a red/yellow/green pepper
Courgette
baby carrots cut up into chunks
red onion cut up into chunks
leek sliced
2 cloves crushed garlic
Fry light
Roasted these for about half an hour, then added tin of chopped tomatoes and tin of haricot beans and heated through.

Then added some spinach on the top to wilt.

Separately I chopped some mushroom into chunks and added crushed garlic and some vecon stock. Sweated these in the oven in a separate pan.

Cooked wholewheat pasta (or spaghetti for dh). Loaded the veg on pasta, topped with mushrooms and served with grated parmesan (28g between us) on the top.

Delicious!

Thats sounds like a yummy dish Jan.
Have you tried a soup made from all those ingredients (apart from the spagetti)& blending them together? you could also leave a few whole and add back in after the blending.

One of my favourite standby recipes is roasted veggies with pasta-

quantities to suit appetite but I usually use:

1 aubergine
1 courgette
handful of mushrooms
1/2 garlic cloves (unpeeled - just hit with a knife to release the flavour)
2 tomatoes (or a handful of cheery tomatoes)
1 bulb fennel (optional)
1 red pepper
1 red onion

cut all the large veg into big chunks (1 - 2 inches)

spray a baking tray with fry light or similar (or brush with small amount of oil)

add all vegetables

slosh with soy sauce

spray with frylight

shake around

Bake in oven for 20 - 30 minutes

serve with pasta of choice or make into a lasagne