1 sweet potato, cubed
1 garlic clove, chopped
1/4 cup red onion, chopped
1/4 cup zucchini, chopped
1/4 cup yellow squash, chopped
1 large collard green leaf, chopped
1 tomato, chopped
2 Tablespoons grapeseed oil (olive or coconut oil work too)
Salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Sprinkle or rub one tablespoon of grapeseed oil on the cubed sweet potato, then sprinkle with salt and pepper.
Place in a baking dish and roast for 10 minutes. Toss once or twice during those 10 minutes.
Remove baking dish and turn down oven to 350 degrees.
Throw the rest of the chopped vegetables into the dish with the sweet potato. (Feel free to use whatever vegetables you have on hand.) Rub or sprinkle the rest of the oil on the vegetables, as evenly as possible, then sprinkle with salt and pepper.
Bake for about five minutes, tossing once, until the veggies can all be easily pierced with a fork.