Red Peppers in large juliennes (each pepper should give you about 6 pieces, maybe 8 if they're large)
Zuchinni - I like'em small (about 2cm diameter) cut in half
Onions - if you can get baby onions (no more than 4cm diameter) put them in whole - if not get a large sweet (vidalia is nice) onion and cut in quarters (leave the end on to keep the layers attached)
toss all the vegetables with olive oil in a bowl (lightly so that the veggies are completely but just barely covered) - oh and make sure it's extra-virgin olive oil, and that it's tasty!
sprinkle with salt, cracked fresh pepper, chopped shallots (and you can add some basil, & chopped chillies for taste)
Take the pan out of the oven and dump the veggies onto the pan (try to spread the out so that there is only one layer) enjoy the few seconds of sizzle.
Put the pan in the oven for 8 - 10 minutes or so (check!) whe the veggies are sizzling, and begging to look cooked, turn them - many will be charred on one side - and cook for anothe 3 -5 minutes. And there - a very simple (and delicious) roasted vegetable medley.