Roasted vegetables is exactly what it says on the tin (excuse the pun). There is no set recipe, and the possibilites of vegetables...and fruits, you can use are endless. Use base vegetables of carrots, celery, courgette (Zucchini if you're in Australia or America) and either white or red onions (This would be Spanish and brown in Australia). Just a few tips to help you out.
1. try to cut all your vegetables and fruits into the same size to ensure even cooking, although denser vegetables will take longer to cook e.g. pumpkin will take longer than courgette.
2. Add fruits such as pears and apples, to give the salad a sweetness.
3. Toss all your ingredients in oil before roasting and season well.
4. Roast at 180 degrees until cooked and golden brown.

5. toss with a little balsamic and freshly slice basil before serving. (remember not to roast the basil or any other green soft herbs (basil, parsley, dill, coriander etc) as they will burn and taste very bitter.