Roasted vegetable recipes are so easy to prepare, they make dinner a breeze. Just pop them in the oven and go do something else while dinner bakes away. Joshna's oven roasted vegetable recipes provide another interesting way to add a wide variety of vegetables to your menu. Here we've used them in a main dish as well as a salad.

These are a guaranteed crowd pleaser! You can also add any sort of cooked meat or seafood you wish, but these are simple and delicious.

Roasted Veggie Burritos
Makes 4

Ingredients
1/2 large eggplant, chopped into 1-inch dice
1 large sweet potato, peeled and chopped into 1-inch dice
1 large Spanish onion, peeled and cut into 1-inch thick slices to make rings
2 handfuls button mushrooms, brushed clean
1 green zucchini quartered lengthwise and cut into 1-inch chunks
Olive oil
Kosher salt and freshly ground pepper
4 large whole wheat tortillas
2 cups feta cheese, crumbled
1 cup good salsa
1 cup sour cream
Zest of 1 lime

Method
Preheat oven to 425 degrees F. Using a large mixing bowl, toss each of the vegetables separately with olive oil (enough to coat), salt and pepper. Arrange vegetables in a single layer on parchment-lined baking sheets. You can combine the eggplant, onion, mushrooms and zucchini, but make sure the potatoes are on their own tray as they'll take the longest to cook. Roast for 20-30 minutes, or until vegetables are cooked and slightly browned. Remove from heat and allow to cool slightly.

Zest lime, and combine with sour cream in a small bowl. Set aside. Lay out tortillas on the counter. Combine all roasted vegetables in a bowl and toss to mix. Divide vegetable mixture among tortillas. Add crumbled feta, salsa and sour cream, and roll up into a nice, tight bundle. Enjoy!

Beet & Carrot Salad
Serves 4-6

Beets are delicious! Roasting the vegetables in this salad adds great flavour, and paried with fresh greens and lemon, is a perfect way to liven up winter's long run of root vegetables.

Ingredients
2 red beets, greens trimmed
3 medium carrots, peeled, halved lengthwise and sliced into half-moons
2 scallions, finely chopped
1 small handful fresh parsley, finely chopped
Juice of 1 lemon
2 tbsp vegetable oil
Kosher salt and freshly ground pepper

Method
Preheat oven to 375 degrees F. Line a baking sheet with parchment and set aside. In a deep ovenproof dish, place beets with 2cm of water. Cover with foil and roast on bottom rack for about 2 hours, or until a knife slides through the center easily. Remove from heat, uncover and allow to cool completely.

In a mixing bowl, combine carrots and 1 tbsp vegetable oil. Season well with salt and pepper and toss to coat carrots well. Arrange in a single layer on parchment lined baking sheet and roast on top rack for 20 minutes, or until fully cooked and lightly browned. Remove from heat and allow to cool.

When beets are cool enough to handle, slice off tops and bottom, and peel beets. Chop beets into 1/2-inch chunks or wedges. In the same mixing bowl used earlier, combine beets, carrots, scallions, parsley, lemon juice and vegetable oil. Season well with salt and pepper and toss to combine. Taste and adjust seasoning as necessary.