What temp and for how long? Do I just put them in any pan, or do they need to be in a roasting pan so they can drip?I am doing asparagus, zucchini, red onion, mushrooms and carrots.Also, I am making a roasted vegetable pasta saladI am taking the roasted vegetables mentioned above and tossing them with pasta and balsamic vinegaretteIs there anything else I should add to make it better? I was thinking maybe gorgonzola?
