Meal idea from Rebecca Kraxberger. I love the pesto version.
Pan Roasted Dinner
Chop up your favorite vegetables (or what you have on hand OR use a bag of frozen veggies) into a big bowl. (i.e. squash, sweet potato, potato, broccoli, cauliflower, onion, carrots, etc.)
Add a protein, if desired.
Drizzle olive oil on top, then sprinkle with seasonings (OR use pesto or marinated feta).
Mix well and spread on baking sheet.
Roast at 425 for ~30 minutes.
