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[quote=Anonymous]Do you want a firm, some-of-them-are-crispy roast?  Or is it OK to be a maybe-mushy, mixed-in roast?  For the former, roast on baking sheets.  Roasting in a covered Dutch oven may give you the latter, esp. if you use a lot of moisture-containing vegetables.

Things that are going to contribute more moisture--tomatoes, zucchini (and related squash), sweet potatoes, eggplant if you don't sweat it first.  
Things that are going to stay firmer--cauliflower, broccoli, brussels sprouts, carrots.

Onions (and to a lesser extent mushrooms) are funny--they have high water content, but it evaporates and they roast into something yummy, without gumming up the stuff you're roasting with.

Personally, I'd either go with brussels sprouts, bacon, shallots, garlic, and red chili flakes (generously drizzled with oil), or a mix of cauliflower with other stuff I like (peas, mushrooms, onions).  
If you want to go the other way, tomatoes, zucchini, eggplant, onions and peppers--you've got ratatouille.  Google it for the right herbs/flavorings.

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