Roasted vegetables! Yes, these can be eaten at any time of the year, any season (various types of course depending on what's available).

We do, however, associate the colourful arrays with the vitality and heat summer brings, whether or not the vegetables paired with any other starch or protein.
 
For those trying to live a predominantly plant-based life, sheet pan dinners with roasted vegetables are very convenient and if seasoned well can be quite marvellous.

I colour coordinate the them for visual effect and combined those I thought would go well together with various textures.

Ingredients

4-5 tomatoes on a vine

1 large red bell pepper, quartered and decored

1 red chili pepper

4 medium carrots, peeled

1 large sweet potato, peeled and chopped

1 medium yellow squash, sliced in half

2 tablespoons ricotta cheese

1 tablespoon pepper jack cheese, grated or finely chopped

1 teaspoon salt

1 tablespoon black pepper

1/4 cup sweet potato nectar

1 teaspoon cumin

1 teaspoon coriander

1 teaspok fenugreek

1 tablespoon dried parsely

1 teaspoon paprika

1 teaspoon cayenne pepper

1 tablespoon rice vinegar

2 tablespoons olive oil

Fresh basil leaves

Instructions

Line a baking tray with parchment paper and turn the oven on to 400F.

Remove the centres of the squash using a metal spoon and stuff them with ricotta and cheese. Season the squash with salt, black pepper, dried parsley and olive oil.

Whisk the sweet potato nectar, fresh thyme, olive oil, vinegar, salt, pepper and spices together in a large bowl. Toss the tomatoes, carrots, bell pepper, sweet potato and chilli pepper well enough to ensure everything is coated evenly.

Layout the vegetables and basil onto the baking tray. Drizzle the vegetables with the remaining marinade and bake for 35 minutes. 

Halfway through baking turn over some of the vegetables if necessary, basting with any liquid and drizzling with a bit of olive oil to finish.

Garnish with fresh parsley and thyme, serves 2-3.