Pan-Roasted Vegetables

A number of handsome old roasting pans—cobalt blue, beautifully proportioned, and variously sized according to the bulk of a turkey, a roasting hen, and something even smaller—inspired this recipe. A variety of vegetables are cut into large pieces, tossed with olive oil and herbs, and roasted in a hot oven. A few tablespoons of water in the bottom of the pan turn to steam and get things moving; then the vegetables roast in their own juices. Eventually the juices cook off, leaving the vegeta