Making roasting veggies naturally juicier/with more sauce

[Trek420]

I just had some roasted beets, butternut squash pieces, tomato slices, onions and garlic ....served over some noodles.

I just cut up the veggies into an olive oiled baking dish. Just roasted.

Tasted nice, "pure". But if it wasn't for the tomato, the dish would have been dry. What /when would you put in fresh herbs if any? What else would you do to create more natural sauce/juice for this dish?

Sounds great! Every vegie has its happy place. I might have chopped garlic, shallots princess tiny fine and sauteed them till translucent. Mixed that with herbed olive oil. Not herbs and olive oil because as someone pointed out that can burn while roasting but made into a nice oil. More like oil you've set aside; pepper oil, basil oil etc.

Squash often takes longer to cook than beets regardless of relative size of the vegie bits. Give it a head start and roast the squash first brushing it with the oil. Then cube and add with beets and roast together both brushed with that oil we just made.

Haven't decided what's best for the tomatoes lots of possibilities. I once made a marvelous enchilada sauce of roasted red peppers, red tomatoes and garlic blended with a hand mixer. So the roasted tomatoes could be the pasta sauce with squash, beets on top?