Instructions

1. Preheat the convection oven to 350 degrees Fahrenheit. Since the convection oven cooks about 25 percent faster, most oven manufacturers recommend adjusting a recipe by lowering the oven's temperature by 25 degrees or shortening the cooking time by a quarter.

2. Clean the vegetables with a vegetable scrubber, then pat them dry with a paper towel. Excess moisture may cause the vegetables to steam and turn soggy rather than roast to a crispy texture.

3. Chop vegetables with a kitchen knife. If using only one type of vegetables, cut them into similar sizes. If using a variety of vegetables, cut slower-cooking vegetables like carrots and potatoes into smaller pieces than faster-cooking vegetables such as bell peppers and onions.

4. Place the vegetables in a bowl and drizzle with olive oil. The oil will help keep the vegetables from drying out. Add any additional seasonings, as desired and toss with the vegetables. Common choices include salt, pepper, marjoram, oregano, rosemary, sage and thyme. More delicate spices like fresh dill, basil and parsley should be added after the vegetables are removed from the oven.

5. Spread the vegetables into a single layer on a rimmed baking sheet or shallow roasting pan.

6. Place the tray in the convection oven, and roast the vegetables for 15 to 20 minutes, stirring once half-way through. Add more olive oil if the vegetables become too dry during the cooking cycle.

7. Remove tray from the oven and season the vegetables with any additional spices, oil or cheese.