The grill is a great option when it’s too hot inside to imagine turning on the oven. But in the Fall, I typically have the oven on for several hours a day, roasting loads of veggies to nosh on throughout the week. Whenever I have an excess of root vegetables, peppers, mushrooms, tomatoes, eggplants, sweet potatoes, apples,—anything—I chop ‘em up and throw them in the oven.
Generally, I stick to 4 rules:
Preheat the oven to 400°F.
Coat the veggies in high-heat oil & season generously with salt & pepper (include other herbs and spices depending on the veggie).
Spread out in a single layer. Use more pans if necessary to avoid overcrowding.
Rotate the pan halfway through; wait until they’ve browned on one side before flipping.
Roasting time varies on the vegetables & how they’ve been chopped, but also on the type of pan, the specific oven, etc.. For more delicate items, I check after 15 - 20 minutes. For starchier, sturdier veggies, I’ll check after 30 - 45 minutes. Oftentimes I’ll mix a variety of similar veggies together, like carrots and turnips, fennel & onions, or peppers and eggplants.