Roasted vegetables using Andy's tomatoes (soups)

I have two slow cookers going this morning on Andy's first day of class at The Ohio State University
 where he once taught, got a Masters, and worked.  Today, at 77, he is starting classes again. What a man! Also, he still works part time for the Regents.

I am making this soup, one pot of which will be turned into cold gazpacho, and one pot, for Pam, of roasted tomato soup with caramelized vegetables. Cooking is not always pretty but usually smells so good you can excuse some of the mess. This is a busy day with the rug cleaners coming and Andy leaving and the dogs sniffing the air waiting for a morsel to drop from the counter.

I have used every vegetable I had on hand in these two pots including butternut squash, also from our garden.  I also used that squash in the beef stew that I've prepared for the company that will be rolling in during September and October.

I used five large trays for roasting everything.  Cook's Corner had a recipe for this in today's paper which made me want to work on this, but I did not follow their recipe.  I used everything but the kitchen sink and it smells so good.  I will run it all through a food mill in the end.  The herbs from the garden roasted with all the other goodies in two different pots.