"vegan: over 90 mouthwatering recipes for any occasion" said to dip them in a mixture of avocado oil and soy sauce (I used olive oil, as I have yet to find avocado oil) and then sprinkle rosemary and fennel fronds, salt and pepper on top.
So very good.
Potatoes, beets, carrots, butternut squash, first, at 250 F, for 20 minutes. Turn. Add zucchini and whatever else, sprinkle on the rosemary and fennel fronds, salt and pepper, put in for another 20-25. (Basically, put the quicker-baking stuff in later.) I put in small red onions, sliced, and they are by far my favorite part of the dish.