Preheat oven to 425 F. Chop veggies and potatoes into 1"chunks. Place them in a large bowl and toss with EVOO, salt, pepper and a sprinkle of sugar. I do this to help caramelize them. Spread into a single layer on a baking sheet and roast on top rack for 45 minutes, mixing once during cooking process. If you want a little more color, you can turn the oven to broil for the last 5 minutes or so, but watch them, they'll go fast. Remove from oven and set aside.