Roasted beets taste wonderful both warm and cold. Or you can toss them in a salad with blue cheese.

Trim stems and roots, drizzle with olive oil, and wrap in parchment-lined foil. Roast at 450 degrees until tender, about 1 hour. Let cool slightly, and then peel.

Roasted Beet Recipes
Roasted Beets with Orange and Ginger
Roasted Beets and Shallots
Roasted Beet Salad

Roasted tomatoes are excellent alone or in salads and pastas.

Cut tomatoes in half; remove seeds and stems. Place on parchment-lined baking sheet, cut side up; drizzle with olive oil and fresh herbs such as marjoram or thyme. Roast at 400 degrees for 5 minutes, then reduce heat to 325 degrees for 1 hour.

Roasted Plum Tomato Recipes
Thomas Keller's Tomato Confit
Roasted Tomato and Eggplant Soup
Broccoli Rabe with Roasted Tomatoes

The perfect companion to chicken or beef, roasted carrots have a sweet and earthy flavor.

Peel carrots, and toss in a baking pan with olive oil, salt, and pepper. Roast at 400 degrees, turning occasionally, until tender and caramelized to an amber brown, about 35 minutes.

Roasted Carrot Recipes
Roasted Carrots with Lemon Dressing
Roasted Carrots with Honey
Roasted Carrots and Shallots

Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.

Cut zucchini into 1-inch-thick rounds. Toss in a baking pan with olive oil, salt, and pepper. Roast at 450 degrees, turning occasionally, until caramelized, about 15 minutes.

Roasted Zucchini Recipes
Roasted Zucchini, Onion, and Peppers
Roasted Zucchini with Thyme

Rather than the pungent flavor it has when raw, roasted garlic is mellow, sweet, and nutty. It's delicious spread on bread or mixed with vegetables.

Trim tops about 1/4 inch. Place in baking dish, drizzle with olive oil, and cover with foil. Roast at 425 degrees until soft, about 40 minutes. Squeeze cloves out of skin.

Roasted Garlic Recipes
Roasted Garlic, Sage, and Sausage Stuffing
Fried Bread with Roasted Garlic
Roasted Garlic Mashed Potatoes

With crackled skins and soft interiors, these are a welcome addition to salads and a traditional side dish to meat.

On a baking sheet, toss small potatoes with olive oil, salt, pepper, and herbs. Roast at 425 degrees until tender, about 35 minutes.

Roasted Potato Recipes

-- Greek Lemon Roasted Potatoes
-- Rich Roasted Potatoes
-- Potatoes that Taste Better than the Chicken

Roasted peppers are flavorful right from the oven or can be stored in the refrigerator, up to 2 weeks.

Halve peppers; remove seeds and ribs. Place cut side down on a baking sheet, and roast at 500 degrees until charred, about 15 minutes. Cool, peel, and slice.

Roasted Red Pepper Recipes
Roasted Peppers with Garlic and Basil
Roasted Red Pepper and Walnut Dip

Pureed roasted onions pep up steaks and sandwiches.

Cut onions into wedges, leaving root ends intact, and peel. Toss in olive oil in a baking pan. Roast at 400 degrees until caramelized, about 50 minutes, turning occasionally. Puree in a food processor; store up to 1 week in the refrigerator.

Roasted Onion Recipes
Balsamic-Roasted Pearl Onions
Herb-Roasted Cipollini Onions with Porcini Mushrooms
Roasted Zucchini, Onion, and Peppers

Eggplant can be roasted whole (or in slices, like zucchini). The flesh is used in baba ghanoush and eggplant caviar.

Pierce the skin in several places. Roast on baking sheet at 400 degrees until soft, 35 to 45 minutes. Cool; slice open, and scoop out flesh.

Roasted Eggplant Recipes
Roasted Eggplant Dip
Roasted Eggplant with Basil
Eggplant Caviar