My favorite way to cook vegetables is to toss them with olive oil, salt and pepper and roast in a stone pan in the oven. The ingredients can vary depending on what you have on hand. In this pan, I used halved Brussels sprouts, shaved cabbage, chopped green peppers (sweet or hot works), chopped zucchini, pieces of turnips and chopped pecans.
The pecans mix well with the caramelization of the veggies; especially the sprouts. I roast in an oven between 375° to 425° depending on if I am baking something else at the same time. They just roast slower at the lower temp - anywhere from 20 to 30 minutes. I stir three or four times throughout the process so everything gets browned evenly.
You can also do this on the grill in a basket. No need to warm up the kitchen in the summertime, right?
Send me some roasted vegetable dishes you've made. I'm always looking for ideas.