Roast veg from the tray I put in the cold, not leave on the hob

The Sunday tray is still warm: carrots and peppers shine with oil, the oven smell in the room. Easy to leave the veg “on the ring till morning” — and they sit for hours in the room’s warmth. I lift them off the tray, cool them quickly and put them in a container in the cold — I wash the tray, nothing stays on the hob.

Roast veg from the tray I put in the cold, not leave on the hob. One-tray roast is another note; yesterday’s veg on a new plate its own; roast beef sliced cold another story. Here it’s leftovers straight from the tray: into the cold that same evening — not a tray of veg on the ring until midday.

Next day I eat them cold with bread or bring them to steam in a pan once. In the fridge two or three days after a quick cool-down. If the smell is sour or slimy — into the bin. After I move them I wash the tray: I don’t leave fat and scraps “for later” on the metal.

I don’t need a tray of yesterday’s veg cooling on the hob until midday. I need veg from the fridge and a clean tray. At yours do roast veg from the tray reach the cold that evening — or already sit on the ring until lunch?