I threw together whatever vegetables I had left from the week and roasted them so I didn't have to bust out the big steamer. Added a little bit of Oregano and salt and she absolutely loved this puree!!
Preheat oven to 425. Mix all vegetables with olive oil and sprinkle a little pinch of salt. Add a dash of oregano and roast for about 40-45 minutes or until vegetables are soft and have a toasty crust.