Use any three vegetables.  I roasted two fennel bulbs (keeping the stalks for salads) about twenty baby carrots and two organic orange peppers.  Parchment paper makes for an easy clean up.  Just watch your oven is not too hot!  I used a high heat safflower and olive oil mix at 350 degrees for about half an hour or until lightly browned.  You don’t need oil with the paper.  I roasted in oil so I did not have to add it later.  Remove the smaller vegetables when brown and keep roasting until all are tender and have the look of being grilled.

This made about three servings.  For each serving I added about a 1/4 cup of some low salt mixed nuts for some protein and a little fresh rosemary from my herb garden.  I served it over a half cup of brown basmati rice.