Originally posted by Monty
I roast all my vegetables now. They are so sweet and delicious that I almost want to overeat them. LOL
I personally use Reynold's Release on the bottom of my broiler pan (without the grate) or I use a glass baking dish (but still line it with Release).
I drizzle Extra Virgin Olive Oil over the veggies and sprinkle with just a tad of salt and pepper. I preheat my oven to 425 degrees and roast for approx. 25 to 30 minutes and try to remember to turn over/move around the veggies at least once at the halfway mark.
I slice zucchini in chunks (better than slicing lengthwise I found), carrots in chunks, whole green beans with the ends snapped off, red or/and green pepper slices (somewhat thickish), cauliflower, broccoli and sometimes I add whole garlic cloves if in the mood and onion chunks. Any seasonings or herbs can be added, but I'm rather a purist and usually just like the taste of the vegetables themselves.
If you're a mushroom lover, you can add those, too.
Roasted vegetables are more flavorful than steaming. I think the sugar in the vegetables caramelizes during the roasting period and makes them taste sweeter and richer.
Anyway, thought I'd share my passion for veggie roasting.