I love roasted vegetables. Roasting the vegetables makes them smokey and taste absolutely delicious. With the chilly weather hanging around, it is the best time to start the oven and warm the whole house. I use roasted vegetables in salads (like in this couscous salad and farro salad) and in sandwiches (like in here and here).
When I roast veggies, I make sure to make some extra so I can use them in more than one dish. This way you save energy and time, also the leftovers are great to just snack on. I saw this recipe in Vegetarian times magazine and it was just perfect because I had roasted veggies in the fridge that needed to be used up. This is a great dish to pack for lunch.