Place chopped veggies and garlic in a bowl. Toss with enough olive oil to coat. Season with salt and pepper and toss again. Lay veggies out on a sheet pan in a single layer. Do not crowd them or vegetables will not brown properly (you will need to cook them in batches). Roast veggies in a pre-heated oven at 425 degrees for 35-40 minutes until tender and nicely browned.