They're wonderful oven roasted. I like fall vegetables in general. They are particularly loaded in nutients and phyto-chemicals, which are the natural cancer fighters found in plants. Laura Pensiero - Non stick pans, of course, although I also like cast iron pans. Once they are well seasoned you hardly need to use any oil or fat.
Cast iron is also great because it can go from stovetop to oven.
I also love my food processor. This is a really important tool because you can puree fruits, vegetables. It's really integrated in my life. One role isn't more important than the other. I think that I'm a lot less scary to chefs than most dietitians.