- Preheat oven to 400°F. (In a rush, set to 425° and reduce time to 20 min.)
- Toss rainbow veggies with EVOO, sea salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy.
- Transfer to a bowl and serve. Enjoy!