Engineering the roasted vegetable

A few weeks ago I was admiring a deep roasting pan of chopped bell peppers, sliced onions and baby bella mushrooms on its way into my hot oven, to be roasted–at least I imagined–to the perfect burnished caramelization that I’d come to expect of roasted root and cruciferous–of the brassica persuasion–veggies.

Like the batch of shishito peppers that preceded it, drizzled with a bit of extra virgin olive oil, a squeeze of lemon juice and sprinkled with garlic powder. Yum!

Of course, I quickly got over my naive enthusiasm as the clock ticked away the minutes while I watched in dismay as m