Somewhat faster Roasted Spring Vegetables

At the Farmer's Market I bought carrots, red potatoes, sweet potatoes & baking potatoes.  Chopped them all up into hunks, then added hunks of red and green cabbage.  Put them all in a big microwave safe casserole, added maybe 1/2c water and zapped them for 8-10 minutes.  They were all basically cooked and pretty much soft (but not mushy).  I then dumped the casserole contents (plus 1/c can of chick peas) into a 9x13 metal baking pan, added a dollop of butter (olive oil works, too) and just added pepper and garlic salt (onions would have been a good idea to add).  Put it in the oven at 375 for about 20 minutes and had roasted vegetables for dinner!  The savings is that you don't have the oven on at 450 for 45 minutes. So you not only don't have to wait so long, you also don't have to pay for the higher heat for so long.  What a deal...