I have used a roaster oven on my back porch for years as summer in Texas is just too hot for baking anything. Plus it's a nice overflow oven when baking for a large crowd.

Yes, have "fried" lots of different veggies now. All worked well, though the okra was the trickiest to do as I had to coat just a few pieces at a time. But it cooked up beautifully. I've also doen eggplant, yellow squash, zucchini, and onion rings. Be sure to check out my Okra Fritter recipe, too. Those are just TOO good so I don't make those often. Way too carby). Just type in the vegetable name in my site search box and those should pop up for you. I'm not terribly consistent about using the words "oven-fried" in recipe titles, so typing in the veggie will grab more recipes with the oven-frying coating.