Prepare roasting pan. Grease the bottom of a shallow roasting pan or line it with parchment paper.
Choose your vegetables. Almost any hard, solid vegetable can be roasted. Good choices include peppers (any color), squash and zucchini, root vegetables (such as onions), Brussels sprouts and asparagus.
Prepare your vegetables. Wash the vegetables with fresh running water. Lightly scrub off the dirt with a vegetable brush.
Cut vegetables into pieces. Using a cutting board and knife, try to slice your vegetables into chunks that are approximately the same size.
Put your vegetables in a bowl and add 1-2 Tbsp. olive oil. Add a little pepper to taste. Toss to coat.
Arrange the vegetables in a single layer in the roasting pan.
Once the oven is preheated, slide the vegetables onto the middle rack. Roast for about 10 minutes.
After 10 minutes, stir the vegetables. Spread them in a single layer again.