We love this flavour combination of roasted sweet potatoes, peppers, eggplant and apples. It's a healthy, colourful side dish for any protein.
TO MAKE AHEAD: Follow directions above. Cool and refrigerate for up to a day. To reheat, spread on foil lined pan sprayed with oil. Drizzle with a bit of olive oil. Reheat at 425F for about 15-20 minutes. If you are making these ahead that night for company, you can roast the vegetables a few hours a head for 10 minutes less time, then pop them in the oven again before serving for 10-15 minutes.