Preheat your oven to 425°. Cut the vegetables into fairly large pieces, cubes, chunks or thick slices. Toss the vegetables with a little olive oil.
Spread out the vegetables in a heavy jelly roll pan or roasting pan (lined with foil and sprayed with nonstick cooking spray for easier cleanup). Heavier pans are designed to withstand high heat; they help keep the vegetables from burning.
About halfway through the cooking time or at about 25-30 minutes, turn the vegetables over with a spatula, then continue to cook them until they're tender and nicely browned on the edgesabout 20 minutes longer. Add salt, pepper and seasonings.
Don't be afraid of the high heatlet the veggies sizzle! The heat blisters the vegetables' surfaces, and this is just what you're after.
Keep in mind that lighter-density veggies (tomatoes, summer squash, green beans and eggplant) won't take as long as other veggies. Medium-density veggies (onions, peppers, cauliflower, broccoli and turnips) and higher-density veggies (potatoes, carrots, beets, parsnips and sweet potatoes) will take much longer.
Cooking how-to is attached to RMS#21402 Roasted Veggie Platter.