Oil and seasonings are the main thing.
For potatoes I may do the standard mix I use: salt, pepper, onion powder, and garlic powder. Then I may add Italian seasoning.
For broccoli, cauliflower, or broccolini, I just use that 4 spice mix.
For carrots I add some brown sugar and the 4 spice mix.
Whatever the vegetable; toss in olive oil, garlic oil, or your preferred oil, and season generously.
Then put on a pan with parchment paper on 375. Stir once or twice and turn pan around to cook evenly. The time varies greatly depending on the size you cut the vegetables, and the variety.
Broccolini will be done in less than 15 minutes, while carrots may take over 30.
Here is a pizza recipe https://food-heritage-archives.com/2020/09/09/pizza/
Not only can you cook pizza on this, but it is a non-stick baking sheet as well.
I cook frozen mozzarella sticks, fish sticks, bake fish or chicken, broil grilled cheese sandwiches, roast peppers, and many other things on it.
When you clean it, just use boiling water. After a couple uses the stone will darken substantially, but it is natural and will not affect the cooking. I have had my stone for over two years and it is used at least once a week most weeks.
The stone takes a few minutes to get hot, though it holds its heat very well.
I found mine for less than $20 at Target, and there are plenty of options under the $30 range. Just make sure the one you buy can at least go up to 450 degrees.
Get a small pot of water boiling with a splash of vinegar.
Use tongs or a handheld metal strainer to lower eggs in.
Boil for 13 minutes for hard-boiled.
Put in ice bath, and wait to cool to peel.