I am making a side dish of julienned vegetables for a party of 125 people. I am concerned about them getting soft while sitting in the chafing dishes. I do have an option to cook them right before putting them in the dishes, but would prefer to not have to cook anything onsite, but rather cook ahead and rewarm. Any suggestions on how I can keep the quality of the vegetables? Would sauteeing or roasting be better? Thank you for the help!