Reviewed: Sep. 21, 2009

these were probably the best side of veggies i've ever had! i used what i had on hand, which was 3 white potatoes, 3 carrots, and 1 large sweet onion cut into wedges. i followed the advise of another reviewer and cut the potatoes first then stuck it in a baking bag w/ 3T of the oil/onion soup mix for 15 min. cut up the rest of the veggies, threw those in the bag with the rest of the mix and baked for another 30 min. these paired very well with the Awesome Slow Cooker Pot Roast also found on this site.

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myem1108

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 24, 2009

This is so easy, quick and good! You can use any kind of dry soup mix for a diff. taste.I put green pepper cut in larger pieces, Leave Brocoli larger with some stem on also. Only cut the potatoes in half. Wont over cook this way. Put them all in a plastic bag and shake in the dry soup mix, put into the pan oiled lightly and drizzle oil on top. Great! Thanks for this one!

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winzap

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

These were fantastic! The family motored through it. I put the cut-up veggies in a ziploc bag with the olive oil and onion soup mix and did a shake-n-bake kind of thing before cooking. DEElicious!

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Mominator

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Jun. 27, 2009

delicious and very easy!

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wshigemura

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Reviewed: Jun. 2, 2009

Yum, so good! We really liked these. I used the Garlic/Mushroom soup packet and added mushrooms also. Some of the veggies were soft, but overall they were very good. I cooked them for 45 minutes, so I would reduce that a little next time. Thanks!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Oct. 27, 2008

This is a great recipe! Definately added a delicious change to the table. The first time I made it, I added everything in at once and my cauliflower and broccoli turned really mushy and dissappeared after stirring...even with that, it tasted sooooooo good. The second time, I baked onion,mushrooms, potato, lima beans and carrots for about 20-25 minutes(in an oven bag with the seasoning, oil and some garlic powder) and then added frozen broccoli and cauliflower. Put it back in the oven till all was done. Yum This recipe is a definate keeper

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bluebird914

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Reviewed: Sep. 23, 2008

A nice tasty side dish. To make this more substantial, I doubled the potatoes. I also added an onion, omitted the zucchini, and used frozen broccoli. I roasted all the vegetables save the broccoli for about twenty minutes and then added the broccoli for another twenty. A good shake of granulated garlic added a lot.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Sep. 19, 2008

This is a great recipe! It is quick, easy, and a good way to add flavor to vegetables. I cannot wait to make it again! Thank you for the recipe.

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Jennifer

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 17, 2008

These were so yummy and a big hit! I used onion soup mix and did not think it was too sweet as others had commented. To cook the veggies I followed the review by Creed. I used more potatoes so mine took a little longer to cook, but they were definitely awesome! Thanks

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belle

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

Awesome. I didn't use the whole package of soup mix and it still had plenty of flavor. I omitted to zucchini b/c I had none. Extra potatoes and carrots instead.

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bethanylea20

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

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Reviewed: Jul. 22, 2008

Veggies are great this way! I toss in any vegetables we have to use up and we inevitably eat them all. This is also very good with smoked sausage thrown in toward the end of the cooking time. Thank you!

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newcook

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Reviewed: May 22, 2008

I made this last night for my boyfriend and I. The vegetables were absolutely amazing. The only changes I made...I did not add potatoes because we are on a low carb diet so instead I added sliced mushrooms and one sliced Vadalia onion. When all the veggies were in the dish, I poured olive oil (I don't really measure when I cook) and sprinkled one packet of Lipton Onion dry soup. I then also added some Marsala wine. Mixed the vegetables with a spoon and covered the dish with aluminum foil. After 50 minutes, the vegetables came out amazing. What a great taste! My boyfriend raved about them. I loved them too; will absolutely be making them again.

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Yasmin

Cooking Level: Expert

Living In: Pompano Beach, Florida, USA

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Reviewed: Apr. 15, 2008

An EXCELLENT recipe! I recently made this for a dinner party and it was a hit. It was easy to prepare ahead of time, and the guests were so impressed. I used baby new potatoes and left them with the skins on which sped up the prep, and I also added whole cloves of garlic. What an easy, delicious, healthy recipe — thank you!

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Sarah C.

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 30, 2008

The veggies were pretty good. I added strips of red bell pepper. For the seasoning I used a Good Seasons packet, herb de provence and red pepper flakes. (I did not put in the salt in written recipe because of the good seasons) Also, 1/2 hour was way probably 10 minutes too long for this recipe. My veggies were pretty mushy. I would try this again, but would bake for only 20 minutes.

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BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 19, 2008

LOVE this! Definately cook the potates a bit first and the oven bag was a great tip. I tried this for the first time last week and have already made it twice, trying different veggies and soup mixes- it's great anyway you mix it up!

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sarabella

Cooking Level: Intermediate

Home Town: Whitefield, New Hampshire, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 4, 2008

A good way to create a quick variation on the usual baked vegetables. I chuck what ever vegetables are on hand in a baking bag and toss in the onion mix and iol. Shake the bag and stick it in the oven. No dishes! I use common sense as to judging the time each vege takes to cook and how big I cut the peices. eg, cut potato small and zuchinni larger. Never had a problem with over/undercooked veges.

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sandi

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Reviewed: Jan. 30, 2008

I didn't use the zucchini, instead I used bell pepper and it tasted delicious. I also used an oven bag which helped blend the flavors without the mess.

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KENANDLISS

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Reviewed: Jan. 24, 2008

These were a wonderful variation from same o'-same o' veggies; I used to think the only way to get a good mix on bits of veggies left over after the bulk of them were used for their intended recipe, was to throw in a stir-fry, but this blows that method away! Changes I made: used canned new potatoes (all I had at the time), sliced fresh mushrooms, zuchinni, baby carrots (took the longest to cook), sweet onions, broccoli and half a green pepper. I added a little more EVOO, once I saw the volume of veggies I had; I also mixed in some minced garlic, because we are a BIG garlic family! Cooking time was spot-on, too...thank you!

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Charly

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

I liked the idea of this recipe but the veggies tasted burnt. Maybe next time I will use a bag as suggested and cook lower or less time. Will try again!

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Dec. 15, 2007

This was pretty yummy. I made it in a roasting bag as another reviewer suggested. All the veggies cooked up nice and tender. Next time I'm going to switch up the veggies. My husband would like me to make it next time with okra.

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Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

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