Dry roasting (torréfication in French), usually seeds (sesame, linseed,...) or nuts (almonds, walnuts, ...), means to heat without water or fat, in the oven or a heavy pan, to drive off all water they contain.
It make seeds crunchier, very pleasant in the mouth, with an improved flavour.
Example: "Dry roast almonds in the oven"
Meaning: Put almonds on a baking tray in an oven at 150°C for about 15 minutes to dry them out and make them crunchier.
Remarks: Note: Dry roasting is not cooking in the classic sense, it's shorter in time, and lower in temperature. This is the method is used to dry coffee beans for example.
The second could be "Matignon", it's a mix of vegetables cutted in small dices, and cooked in olive oil.