Yellow and green zucchini, cherry tomatoes, carrots, spring onions and chilis.
whatever is to your liking, just pay attention to cut them according to their cooking time. You don't want part of the vegetables to be overcooked and the others to be still raw.
I put them in the oven with about 180 Centigrade for half an hour, adding just salt and dash of white wine, the vegetable kept the beautiful colors. For an extra taste, I then put them in a pan for about 10 minutes in order the finish the dish.