Cube your veggies. Mostly a little bigger than half inch cubes. Softer things get to be a little bigger. This requires some sort of veggie grill pan: amzn.to/1q1JEDq or http://amzn.to/1pYyouU.
Note: I used to use an old street sign that I'd burned all the paint off of; it worked fairly well, but of course, it didn't drain well. I've also used a cast iron griddle or frying pan. Personal opinion: small drain holes are good. Side walls are a necessity.
Put on the roots first: taters, sweet potatoes, turnips, beets, carrots, etc.
When they're halfway done, add the garlic, onions, peppers, broccoli, zucchini, parsley, snow peas, cashews, etc.
Experience will teach you how big to cut each piece. Hint: turnips should be cut into smaller chunks than sweet potatoes.
Sometimes we add chorizo or tofu chunks with the soft veggies or cubed chicken breast, with the root veggies.
Experiment. I'll bet you'll love it! Oh, and it's fine to serve it alongside a big flank steak.
