Try using different vegetable cuts, such as thin slices of kumara or pumpkin. This will shorten the cooking time and add variety and interest.
Cook vegetables in a separate pan from the meat and they won’t soak up the fat.
Slow roasting, at around 150°C, intensifies flavours. Tomatoes are particularly good roasted as are some of the less traditionally roasted vegetables, such as asparagus and capsicums.
Slow roasted vegetables are great served as is, or tossed through leafy greens.