On Wed, 17 Jun 2015 22:39:59 -0700 (PDT), "
> wrote:

>On Wednesday, June 17, 2015 at 10:36:19 PM UTC-5, isw wrote:
>>
>> In article >,
>> " > wrote:
>>
>> > I had so much stuff, mainly the 5 lbs. of onions, that everything
>> > went into one of those golly whopper Tupperware bowls, the BIGGY.
>> > I drizzled my oil over all of this and added salt and freshly
>> > ground black pepper. It took me a few minutes to get everything
>> > coated and mixed up and probably didn't use much more than a
>> > tablespoon of oil. Messy job but the results are well worth the
>> > greasy hands.
>>
>> I use those thin plastic bags that I bring the veggies home from the
>> store in. Dump in some OO and spices, add the veggies, massage things
>> around a bit (through the plastic, of course), and dump them out on a
>> sheet pan. Nice uniform coating, not much waste, and no cleanup.
>>
>> BTW, if you can get it, try Trader Joe's "21 Seasoning Salute" on the
>> veggies.
>>
>> Isaac
>>
>>
>I would be afraid those baggies would burst or tear.
>But it's amazing how those vegetables cook down to
>manageable size.
>
>The nearest Trader Joe's is waaaaay on the other
>side of town.

I love roasted onions! I love most all the winter vegetables roasted.
I just can't get to like broccoli, asparagus and stuff like that. I
like a mixture of zucchini, peppers and onions in one of those grill
baskets. The dark green veggies taste bitter to me. I've seen
recipes that use balsamic vinegar when roasting asparagus and broccoli
-- does that sweeten them up?
Janet US