I like using the fat free Italian Salad dressing instead of oil when cooking these. I just took this pic of the veggies I finished preparing for my lunch and will have plenty of leftovers. It looks so good and I’m beginning to smell them, can’t wait for them to come out of the oven. Can anyone tell I’m so excited about eating? My roasted vegetables are cooked with the skins on. It not only saves on time, but it also saves nutrients and I love the skins.