Although that may sound enticing, it gets overwhelming when I can't deal with the onslaught of growth quickly enough. Veggies start to wrinkle and age before I can even figure out what to do with them. This morning, I just took the tomatoes you see here (the equivalent of 10 or so medium tomatoes), those small peppers from my mom's garden (not hot, just tiny), a couple of zucchini from her garden as well, 3 long eggplant and some spring onions I found lurking under some leaves in my garden bed. All I did was rough chop them (I peeled the eggplant, but peeled nothing else) drizzled with oil, seasoned with salt and pepper and roasted them at 450 for about half an hour.
Whichever way you plan on using it, it is an awesome way to use veggies that might otherwise find their way into the green bin!!