The Vegetable Roast could be done up to 3 days ahead:
1 to 1-1/2 pounds carrots, peeled and cut on the diagonal into 1/2-inch-thick pieces
2 medium to large red onions, cut in 6 wedges each
1 bunch (about 8 branches) Tuscan kale (lacinato and black cabbage are its other names) or curly endive, washed, dried and coarsely chopped
1 large rutabaga, peeled and cut into 1/2-inch dice
2 medium zucchini, cut into 1-inch chunks
1 15-ounce can chickpeas, rinsed and drained
1/2 butternut squash, peeled and cut into 1/2-inch chunks, or 1 large yam, peeled and cut into 1-1/2-inch dice
1 red pepper, cut into 1-inch dice
2 tablespoons each red wine vinegar and dry red wine
1/4 cup extra-virgin olive oil
10 branches fresh thyme and 10 fresh sage leaves
1 6-inch branch fresh rosemary
1/2 teaspoon hot red pepper flakes
4 large garlic cloves, crushed
Shredded zest of 1/2 large orange
1/2 teaspoon fennel seeds, bruised
1/2 cup pitted kalamata olives, coarsely chopped
Salt and freshly ground black pepper to taste
Preheat the oven to 450 degrees. Cover a large shallow pan (half-sheet pan is ideal) or 2 small sheet pans with foil and slip into the oven to preheat.
In a large bowl, combine all the ingredients. Turn them out on the hot pan(s), spreading pieces so they can brown.
Roast, stirring occasionally, 40 minutes, or until the carrots and rutabaga are tender and everything is nicely caramelized. Cool the roast and refrigerate up to 3 days. Reheat in a large saute pan. Taste for seasoning before serving.