What is your best recipe/method for Mediterranean roasted vegetables

[JoDolce]

Not an Aibu & belongs on a cookery forum but posting here for traffic.
No matter what recipe I follow my roasted Mediterranean vegetables turn out shrivelled or just have a very soft texture. Cook them for less time & they're undercooked & starting to sloppy. Not very appetising at all! Is this how they're supposed to be?
Tel me your tips please!

My tips:

Do the different vegetables separately in a series of trays rather than all mixed. Different vegetables need different times. I use the tall narrow oven of my range style stove and 5 or 6 small trays.

A single layer of veg, in a non stick tray. No piling up, all veg pieces in contact with metal

Use a very hot oven, but not for too long. 20 mins will be enough for some veg. Then check on them every 5-10 mins and remove each tray as they reach ready.

Don't use too much fat. A little bit is needed, but it should be a very light coating, too much oil makes it soggy.

Aubergine and courgette covered in herbs and spray oil. Keep taking out and respraying. Add tomatoes and onions after 15 minutes. Oven nice and hot, they will sort of caramelise.

if you’re not bothered about calories I would mix in a bowl with olive oil and then spread on tray.
Mix with pasta and Parmesan mmm think I know what we’re having tomorrow night!

Oh and because I had it in a Greek restaurant, if you can find a sticky balsamic glaze to chuck a bit over for the last ten minutes of cooking - do it, really levels the dish up

Ooh I did these tonight. The mushrooms and tomatoes only take 10-15 mins, whereas the peppers, onions and courgette took more like 30 mins. 190 degrees and turned often. I popped a couple of bulbs of crushed garlic and sprinkled smoked paprika on them. Served with couscous and bbq meats.

I always use too much olive oil 🙈

Airfryer 10 minutes. Or main oven 200° for 20 minutes.

Thank you all for your replies, I shall give them a go. It's that crispy, caramelised taste/texture I'm after x