2.Remove from oven; place on a rack and cool. Refrigerate for at least 1 hour. When ready to serve, remove the sides from the pan and garnish with toasted slivered almonds.
3.Roast vegetables until tender, tossing once or twice, 1 hour to 1 hour 20 minutes (if vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula). Serve immediately.
