[Jamestown1630]

I’ve had good luck roasting vegetables in foil with olive oil drizzled over. They sort of steam that way, and have a lot of flavor if you cook just until done.

[Aliska]

I will try that if I can bring myself to use foil. I come from the days it was expensive and rather a luxury. It makes my daughter irritated. I reuse it for suff in the oven (probably wouldn't for the veggies); if a little food is stuck (a lot stuck I toss it) it sterilizes in heating in the oven; I cover tons of stuff loosely in it. Maybe I could cover my roasting pan with heavy duty and reuse it.

I don't know why I'm that way, am pretty generous with food and other kitchen stuff, check prices but get what I want or am hungry for; some things are too expensive though so I' only buy for a special treat if then.

But it's still going to need something else, maybe a little more balsamic for the sweetness. Don't brown quite so much. Might taste better reheated which one recipe says you can do.

I love the cremini mushrooms but garlic didn't do much for me. I might sprinkle a little of the balsamic vinegar on after cooking but that's a luxury item so wanted to go easy on it.

I thought I picked a good mixture of veggies. Thanks, JT. I got a bowl of it chewed up pretty well.