Rainbow Roasted Vegetables

To the baking sheet add the red peppers, carrots, orange or yellow peppers, broccoli, red onion; each in their own row.

Evenly drizzle with olive oil, and evenly sprinkle with salt and pepper.

Using your hands, gently toss the vegetables so that the oil, salt, and pepper are evenly distributed, taking care not to 'mess up' the rows if that's important to you.

Bake for about 20 minutes, or until vegetables are crisp-tender and as done as desired; gently stir each row once during roasting to ensure even cooking.

Optionally garnish with fresh parsley (or other Notes options) and serve immediately. Vegetables are best warm and fresh.