Preheat the oven to 375 degrees.
Stir the oil, crushed garlic, onion powder and sea salt together in a small bowl.
Wash the asparagus and remove the tough end. Toss with a light coat of the oil mixture. Place the asparagus on a pizza round on one half to create the outer feathers of a turkey.
Wash the zucchini and yellow squash. Cut them in half first and then cut into thin strips, and then toss in a light coat of the oil mixture. Lay the squashes as the next two layers of feathers; first green then yellow.
Wash the broccoli and cut into florets keeping a bit of the stem intact. Toss them in a light coat of the oil mixture. Place the broccoli as the next layer of feathers.
Wash the cauliflower. Cut it in half and place half as the body of the turkey. Either save the other half for a future vegetable use or roast it separately. Baste the cauliflower body with a light coat of the oil mixture. Note: It will break a part easily after it has roasted for serving purposes.
Peel a medium sized carrot, remove the top. Cut in half lengthwise and place it under the cauliflower body as a turkey head poking out. Baste with the oil mixture.
Cut strips of a red pepper to serve as legs and a beak and baste with the oil mixture as well.
Roast the veggie turkey for approximately 30 – 40 minutes; until vegetables are tender.