Roasted Vegetable Salsa

Preheat oven to 400 degrees.  Line large jelly roll pan with foil; set aside.  Place vegetables on a single layer on a baking sheet.  Drizzle vegetables with olive oil.  Season with salt and pepper.  Bake for 25 minutes, turn vegetables over with spatula and continue baking 25 minutes or until tender and lightly browned.  Let cool.

Chop vegetables into small pieces or lightly chop in a food processor.  Combine turmeric, cumin, oil and orange juice in a small bowl.  Toss seasoning into vegetables.  Cover and refrigerate about 30 minutes.  

Serve with toasted bread, crackers or chips, if desired.