I don't really have a recipe as such, instead it's more of an idea. You chop up lots of roastable vegetables into chunks (this time I used pumpkin, kumara, yams, carrots, red onion, courgette and capsicum but eggplant and potato are also nice), then toss them in a little oil and garlic (I used garlic-infused oil which makes things easier), season with salt and pepper and then chuck them in the oven at 220 degC for about 40 minutes or until they are tender. Take them out of the oven, and while they are still hot, drizzle a little balsamic vinegar over the top and mix through. Serve warm or cold.
I sprinkled some sunflower seeds over the top of each serve (for protein) and then put a dollop of pesto dressing on the top. I made the dressing by mixing some mayonnaise with some ready-made basil pesto. You could just use watered-down pesto. Or aioli. Or plain mayonnaise. Or even oil and vinegar dressing. Whatever appeals to you.
I always make too much of this, but the leftovers are delicious for lunch the next day. Or you can stir the leftovers through some tomato-based pasta sauce and use it as a topping on pasta.