Preheat the oven to 425-degrees Fahrenheit.
Spray a baking sheet with non-stick cooking spray or line it with non-stick aluminum foil. (Parchment paper also works.)
Put the cleaned and cut veggies onto the baking sheet.
Drizzle the 2 tablespoons of vegetable oil over the vegetables.
Sprinkle the salt and pepper over the vegetables.
Toss the vegetables together so that the oil and seasoning cover them well. (I usually use clean hands to do this.)
Roast the vegetables at 425-degrees for 15 to 20 minutes.
Serve warm.