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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.

We’ve also used parchment, and those turned out well; that’s generally more expensive though. (LOL! I re-use foil when it’s not real messed-up, too.)

http://www.thehungrytravelerblog.com/veggie-packets-vegetables-in-parchment/

how about some lemon zest on your veggies?..and maybe a little dill?

I'm obsessed with lemons...

I've got some in a jar with with salt and I'm trying to make preserved lemons for future use....

anybody have any exp. with preserved lemons...???