Fill a 9×13 pan with an assortment of vegetables. some excellent suggestions:
Red or green peppers – red ones turn out deliciously sweet
Zucchini or yellow squash
Tiny red potatoes
Fresh or frozen broccoli florets
Slice vegetables thickly, except for sweet potatoes, which should be thinly sliced; tiny potatoes are left whole; onions are peeled and quartered.
Pour 1/4-1/3 cup good quality olive oil into pan of vegetables and mix very well. Onion powder and garlic powder may be added, to taste.
Bake on high-450-500 for 1 hour.
This dish is elegant, colorful, and delicious- worthy of your pesach table!