I roast veggies all the time. Small chunks of potatoes with skins on, butternut squash, sweet potatoes, red onions, celery, etc. Marinate vegetables in Italian salad dressing mixed with a little Mae Ploy chili sauce, onion powder, garlic powder, cracked black pepper, etc. Bake till potatoes are tender. The onions and celery get dark, but very sweet. I roast on a Pampered Chef stone cookie sheet. I will preheat next time, sounds even better.

Denise in NH