My friends know I've rarely met an excuse to roast vegetables I didn't like. The full post is worth reading. I generally don't tent and often roast at a bit lower temerature but that's me (and I've typically cut vegetables into smaller leces so they roast quickly). Also I toss in a large bowl and add the sea salt and spices then. I often finish a dish with a drizzle of a vinegar - rice wine works well as does balsamic. - Shannon Clark