Really easy! This usually makes two sheet pans worth, so I will prep both one night, roast one right away, and refrigerate the other for dinner the following night. You can make it into as much or little as you want. I don't do anything to preserve overnight aside from just covering with plastic wrap and haven't had issues with potatoes going brown. I haven't ever waited longer than 24 hours to cook so I don't know how it does beyond that.
Ingredients:
1 large yellow squash
1 large zucchini
1 medium red onion
1 large sweet potato, peeled
Several small red potatoes, peeled
1 large red bell pepper
2 cans garbanzo beans, rinsed
5-6 large carrots, peeled
Kosher salt
Fresh ground black pepper
Olive oil
Instructions:
I just chop everything up a little larger in size (not finely diced)--it shrinks down a lot while roasting. Toss it all together in a large bowl, then spread in an even layer onto sheet pans--it can be snug but not on top of each other or it won't roast as well. Sometimes I line with foil to make cleanup easier. Drizzle with olive oil and a decent amount of salt and pepper. Then roast at about 375 or 400 for around an hour...I usually take the pan our about halfway and stir things around. You just have to eyeball it to see when it looks done.
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