spicy stir fry and veggies

I love the nutty, sweet flavors that come out from roasting just about any vegetable.  My basic technique for roasting almost any vegetable is to cut things in about equal sizes, coat lightly with oil, season, and bake at 400 degrees until done and a bit browned.  The garnish on this plate is a bunch of mixed veggies I found while cleaning out the refrigerator - I just roasted them all up.  The main dish is a spicy chicken stir fry that I served over brown rice (I love the convenience of the already cooked and frozen rice at Trader Joe's).