love roasted vegetables.
I use the bottom portion of the large broiler pan that comes with American stove/ovens. The bottom pan of the pair is called a drip pan. It's intended for high heat and it's the largest flat pan I own allowing for the maximum amount of vegetables to be roasted in a nearly single layer.
Sometimes I line it with foil, usually I just make sure I have a generous amount of oil. I almost always use olive oil, and I roast at 425, probably because that's the temperature in the first roasting recipe I used. Without the foil, cleaning usually involves some soaking. However I prefer to deal with some cleanup as I think the vegetables are more likely to stick to the foil than to the bottom of this "drip pan".
I check veggies after 10 minutes and stir/turn them. I rarely roast more than 15-20 minutes total.
I put longer cooking vegetables in it first and cook them partway, then add shorter cooking vegetables.
And I pretty much roast any vegetable that's not targeted for a specific future meal.
Started 9th of April 2007; Started IP protocol 20th September, 2012 at 193 pounds.
Reached goal March 2013; Maintained via Paleo/Primal since.