| Root vegetables (beets, potatoes, carrots) | 30 to 45 minutes, depending on how small you cut them |
| Winter squash (butternut squash, acorn squash) | 20 to 60 minutes, depending on how small you cut them |
| Crucifers (broccoli, cauliflower, Brussels sprouts) | 15 to 25 minutes |
| Soft vegetables (zucchini, summer squash, bell peppers) | 10 to 20 minutes |
| Thin vegetables (asparagus, green beans) | 10 to 20 minutes |
| Onions | 30 to 45 minutes, depending on how crispy you like them |
| Tomatoes | 15 to 20 minutes |