Slice the vegetables into bite-sized chunks (I do "coins" for the zuccini.) Coat them with Panko bread crumbs. For the zuccini it helps if you press down a little. Place them on a tray and refrigerate until about 20 min before eating.
Preheat oven to 400*F. Roast for 10 minutes, then flip and roast for about 10 more, until cooked through.
Some of the Panko crumbs will flake off–they're tasty eaten plain, but I may try to find a way to get them to cling tighter.
These are tasty dipped in aioli sauce.