My option does take a little time but can be done ahead and then put in the fridge to later chuck in the oven, or even frozen.
Dice up mixed Mediterranean veggies to the same size dice (I tend to use about 1 cm for oven, but 3 or 4 cm for BBQ, all that matters is they will cook in the same sort of time).
I like whole cloves of garlic, whole or halved cherry tomatoes, and diced stiff like red onions, peppers, courgette, maybe mange tout or French beans, aubergine is nice except my family won't eat it....etc
Throw them in a bowl or preferably a large ziploc freezer bag.
Add olive oil, splash balsamic vinegar, salt and pepper, and some dried herbs (things like mixed herbs, thyme, rosemary, oregano, or basil).
Shake, and allow to marinate at least 20 minutes but up to 48 hours.
Roast in a hot oven until cooked (1cm dice takes about 20-25 minutes at 180 degrees).
The mix can be frozen before cooking, to roast straight from the freezer. And leftover, once cooked, can also be frozen to eat another night with pasta and a tomato sauce.
So, because of that, I'll often make a batch with like 2 courgette so, 3/4 peppers, a Punnet or more of mujshrooms, 3/4 red onions, a punnet of cherry toms etc. Freeze some for later, and cook a large tray for dinner and leftovers to freeze. The chopping of a large batch only takes an extra few minutes compared to a small batch - and could be done either while a nap is happening or dog minds the baby for a while at the weekend.