I bought an Oster convection oven and tried it for the first time the other day.  I was going to roast some 1″ x 2″ chunks of eggplant, onion, red pepper and zucchini.  In a regular over, it would take about 60-80 minutes at 400 degrees.  I was told to use a lower temp for a shorter period, so I experimented.  First I hit the BAKE button for 20 minutes at 375. Not much seemed to happen. Then I discovered the TURBO/CONVECTION button and did that at 375 for 35 minutes more. They were perfect.  Next time I’ll cook at 375 for 45 minutes.  Roasted veggies, I like eating them alone, or wrapped in a tortilla as a burrito or taco, over rice or noodles.  I make a dip with the roasted veggies blended with 1 tbsp tahini, 1 can of garbanazos (with some of the juice)  2 tbsp lemon juice and a pinch of cumin and smoky paprika.