In the late 90s, we discovered oven-roasted vegetables at Chicago's now defunct Bistro 110. The first time I saw them on the menu I had to ask the waitress, "What are roasted vegetables?" She explained. I ordered. It was love at first taste.
Fast forward to mid 2000s, my friend Gayle showed up to a potluck dinner holding a tray chock full of perfectly roasted vegetables. I had to ask, how did you do this? She explained, "You need a very hot oven: 425 or 450. Cut everything small and the same size. Olive oil, drizzled, salt and pepper. Take 'em out when they sizzle. Delicious!" I took note.