Do you mean root vegetables? if so no real idea apart from parsnips- only take about 30/40 minutes at 190c (I tend to arrange them around a roasting chicken, as they get coated in oil/juices that way).
Otherwise we do tomato/sweet peppers/mushrooms/onion drizzled with olive oil and cloves of garlic for about half an hour at 200c, bit of a grind of black pepper and keep an eye on them. spoon hot olive oil infused with the garlic (from the baking tray) about half way through. We also put a few sprigs of Rosemary in, but don't eat them.
I still remember nagging my brother the first time I heated up a tin of tomato soup "is it ready yet?" (I think I was about 5 or 6). He gave me the best bit of advice I ever had about cooking - when you think it is ready to eat, it probably is
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