For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure?
- If I put them together in a vessel and close the lid off, they'll get watery.
- If I put them together in a open vessel, they'll take hours to get roasted.
How do YOU roast vegetables for a mixed vegetable soup?
Is it preferable to roast on a flat pan or in a vessel with walls?
N.B.: I have the gas stove only.