Transcript:

First, is set your oven between 400 and 500 degrees. The hotter the oven, the faster they'll cook, and they'll get more char. 
Toss your cut of veggies in a bowl with a bit of olive oil and salt, put them on a tray, giving enough space so that they can actually roast and not just steam. If you overload the tray, you'll get a lot of steam and the veggies will release moisture, spacing them out, will prevent them from getting soggy as they cook. Let them cook long enough to actually caramelize, which will bring color and texture to the veggies. 
Check for doneness with a fork or your fingers. They should be cooked, but not too mushy.