Sometimes I cook vegetables + fruits in a heat-resistant glass dish (yena/jena/pyrex, -40-300 Celsius degrees). I cut them into small pieces (carrots, potatoes, parsnip, mushrooms, onion, quince, apples, tomatoes, pepper, cauliflower, broccoli), I add some spices (salt, pepper, paprika) and some butter, and I put the dish (with the lid) into the gas oven for about 2 hours.
Everything is good, excepting the fact that some of the vegetables/fruits stick to the dish walls (not on the bottom side) and get burnt. Greasing the dish walls with butter didn't solve the problem.
Does anyone have a solution?