Put vegetables in oiled roasting pans, deep enough to make stirring easy. Check and stir often. Toss with dressing or balsamic vinegar, or serve with various dips and peanut sauce.

Vegetable Temp Time Process
Yellow onions 375 20-30 min Slice into chunks
Red onions 375 10 min Slice into chunks
Peppers 375 5-10 min Cook them whole, turning often until black. Then put in a paper bag or covered bowl and let steam, peel off black stuff, and eat
Potatoes/Sweet potatoes 400 15 min per side Cut 1-1/2″ potatoes in half
Green beans 375 5-8 min Whole
Beets 375 1 hour 1-2″ in diameter, covered and with water. Don’t peel until after they’re cooked.
Eggplant, zucchini, squash 375 20 min Cut in chunks
Asparagus, mushrooms 400 5-10 min Whole
Cauliflower, broccoli, cabbage, brussels sprouts 375 15-20 min Chunks
Carrots, parsnips 375 30 min 2″ lengths
Tomatoes 400 30-40 min (Plum tomatoes)
Fennel, bok choy, leeks 400 15 min per side