I would automatically reach for a cast iron skillet. I don't have any enameled cast iron skillets, or I would reach for that.
Yes, if you pack the veggies deep, the ones on bottom will steam in stead of roast. I've found a good cure for that. I'll use a 15" SS saute pan at work, ladle in some clarified butter, the veggies, and heat on the stovetop until I hear it sizzle. Then the whole thing goes into the salamander over the stove (high-heat capacity broiler, gotta love it!), and I set a timer for 5 minutes. After the timer goes off, I take it out, shake and toss the pan to distribute and mix up the veggies, then back in for another round of 5 minutes. Continue in this fashion until the veggies are ALMOST done (usually 20 minutes). Add in some julienned shallots, minced garlic, salt, pepper, fresh rosemary and fresh thyme (Herb de Provence mix would be good as well), toss, and finish in the salamander. YUMMY!
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!