Roast vegetables

Ingredients (serve 4): 1 large red capsicum (belle pepper), quartered, deseeded 1kg butternut pumpkin, peeled 1 large red onion, peeled, root intact 6 yellow patty pan squash, quartered 3 tomatoes, quartered lengthways 2 tablespoons olive oil   Method: Preheat oven to 200°C. Cut capsicum and pumpkin into 4cm pieces. Cut onion into 8 wedges. Place in…