Start by going through that produce drawer. Keep going. Deeper. Deeper. There's lots in there. You would just have to throw them out next Saturday anyway. This is a MUCH better use for them.
In my 'fridge I found zucchini, red peppers, carrots, a few stalks of leftover asperagus, some broccoli, onions and garlic. You can use whatever you have, but I've found that onions and garlic are essential for this recipe to work.
You will also need a block (or two -- see below) of cream cheese and a dried herb spice mix (I use the Penzey's Green Goddess Dressing Base).
Preheat your oven to 425.
Chop up those veggies into about 2" pieces. Just make sure they're uniform, so they all roast at the same rate. Then sprinkle with olive or canola oil (I like neutral oils), and salt and pepper. Mix it all up on a cookie sheet: