Preheat oven to 400 degrees; wash and chop vegetables into small bite-sized pieces. I quartered the Brussels sprouts and mushrooms and cut the onion into thin wedges. I chopped twice as many vegetables as I knew I would need and used the extra roasted vegetables to make up a simple vegetarian quiche that I could freeze for later.

Place several tablespoons of olive oil in a large, deep bowl. Add salt, pepper, & other seasonings to taste. Whisk until well blended. Add vegetables and stir until all vegetables are well coated, adding more oil if necessary.

Grease a large cookie sheet with a little more olive oil then spread out vegetables in a single layer, using 2 sheets if necessary. You will need one full sheet of vegetables for this recipe. Roast vegetables for 25-30 minutes, stirring once.

While vegetables are roasting, heat sauce in large saucepan over medium-low heat. Open biscuits and peel the layers to split each one in half so that you have 16 round, half-height biscuits. Spread them into cupcake tins to make little cups.

When vegetables have finished roasting, remove from oven, add to sauce and stir well. Reduce oven temperature to 350 degrees. Add parmesan cheese to vegetable mixture.

Carefully spoon vegetable mixture into each biscuit cup. Finally, top each one with shredded mozzarella cheese and bake uncovered at 350 degrees for approximately 15 minutes, until biscuits are golden and cheese is melted and bubbly. Makes 16 cupcakes. Refrigerate leftovers in muffin tin covered with foil. To reheat, bake covered with foil for 20 minutes at 350 degrees.