Roasted Veggies - A Recipe

I haven't been trying many fun new recipes lately. That will change soon, since our CSA starts in May! I have been making Roasted Vegetables a ton lately. This 'recipe' is a bit like my 'granola cereal' recipe. I'm not sure if this is exactly how I make it, since it's different every time! I end up tweaking them every time, based on what ingredients I have on hand. But here goes! We eat every bit of these, but if you have leftovers, you could throw them on a pizza, in pasta sauce, or puree them in broth for a yummy soup.

This is about how much I use to feed our family:

5 New Potatoes, Quartered
1/2 onion, coarsely chopped
10 Baby Carrots, Whole
1/4 Red Bell Pepper, Sliced
1/4 Yellow Bell Pepper, Sliced
1 Yellow Squash
Salt,
1/2 Lemon, thinly sliced

Preheat oven to 425 degrees. In a large roasting pan (I love to do it in a cast iron skillet to add some iron to our diet.), toss potatoes & onion with 1 Tablespoon olive oil & 1/2 tsp salt. Roast 10 minutes. Add carrots, squash, bell peppers, lemon slices, and a little more oil & salt. Continue roasting 45 minutes, turning veggies a couple of times, until they are golden & tender. Remove lemon from veggies. Garnish with a few thin slices of fresh lemon on top (optional).

(I have roasted veggie recipes that call for heat ranging from 350-425 degrees, and time ranging from 30 minutes - 1+ hour. You have to figure out what works best for your oven.) Other Optional Additions: Green Beans, Sweet Potatoes, Herbs, Black Pepper...