Here’s the key to my specific vocabulary, as I have no idea whether these terms are correct:

Roast – Whatever we’re working with, put it on a cookie sheet, roasting pan, or something similar, coated very lightly in olive oil and whatever spices are mentioned or you like, and back at 350 degrees for between 25-45 minutes, depending on thickness.

Saute – I use this term quite ubiquitously for anything cut into small pieces, then lightly cooked in a pan with olive oil.