I'd say we use ours 4-5 times per week, at minimum.
It's excellent for some vegetables (asparagus, green beans, Brussels sprouts, e.g.) while others such as broccoli and cauliflower do better, I believe, roasting in the oven.
It shines with potatoes- regular and sweet. We've done fries, we've done cubed... you can really get crispy with a bit of extra effort.
Chicken wings are excellent, as are chicken tenders / fish in a crisp coating.
I've used it often to make roasted chickpeas as well. So easy and versatile.
Oh and all manners of wraps, quesadillas, etc of course. Big fan of Mission Protein wraps.