The versatility of this dish is ridiculous. I call it Year 'Round Yummy because you can make it with whatever is in your garden, whatever is available at the farmer's market that week, whatever is in the grocery store, or leftover in your fridge. Tailor it to what types of veggies and meat you like, or that your kids will eat, or according to your guests dietary needs/preferences. You get the idea.
It's as easy to make one or two servings as it is to make for a crowd. It's a great dish for gathering in the kitchen and making with friends or family. As long as you have enough knives you can employ as many sets of hands as you have types of veggies to be cut up. You can cut most or all of the ingredients ahead of time, so after work or on a busy day all you have to do is throw it on the pan and season it while the oven preheats. Thirty minutes later it's ready to plate. It's also a good one for making extra and saving the leftovers for lunch the next day or for another dinner. You could even wrap it all in foil and cook it on the grill or in campfire coals.
Are you getting the picture? I'll stop going on and on and get to the recipe.
YEAR 'ROUND YUMMY
Veggie suggestions
Carrots - multiple varieties
Summer squash
Zucchini
Other squash - Just be sure it's cut small enough to cook through.
Potatoes - multiple varieties
Onion, Scallions, Shallots, etc.
Broccoli
Cauliflower
Bell peppers - any color
Other peppers - depending on the heat you prefer
Radishes
Parsnips
Peas - snap or other
Any other you like
Meat suggestions
Sausage - any variety - You can base your veggie and seasoning choice accordingly.
Chicken chunks - small enough to cook through, 3/4"ish
Beef chunks - small enough to cook through, 3/4"ish
Pork chunks - small enough to cook through, 3/4"ish
Pretty much any kind of meat could work; just match it to the cook time. (For example, add fish or shrimp after the veggies are mostly cooked.)
Seasoning suggestions
Too many to name - You can use fresh or dried.
Some more common ones include -
Salt
Pepper
Garlic
Parsley
Play around with your choices here. For inspiration, choose seasoning combinations to change the ethnic flare: Italian, Mexican, Asian, and so on. If you're not sure which spices to choose for which ethnic flavor, look up a few recipes of that genre for ideas or buy ethnic spice blends at the store.
Preheat oven to 450 degrees. Cover baking sheet with foil for easy clean up and wipe or spray with olive oil. While oven is preheating cut veggies and meats into pieces which will allow uniform cooking. Place on baking sheet and spray or brush with olive oil. Sprinkle seasonings on top. Place in preheated oven and bake for 15 mins. Remove from oven and toss or stir ingredients. Place back in oven for an additional 15 mins. If desired, sprinkle shredded cheese (parmesan, cheddar, jack, any kind you like, in an amount that looks good to you) on top during last 5 mins. of baking.
In the recipe pictured above I used Yukon gold potatoes, green and yellow bell peppers, two varieties of carrots, radishes, zucchini, summer squash, shallots, parmesan cheese, salt, pepper, garlic powder, dried oregano, fresh basil, and pineapple chicken sausage.