Reviewed: Jan. 27, 2012

Exceptional recipe; the kids loved it!

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Reviewed: Oct. 16, 2011

Was making this for two only so scaled down the ingredients except for garlic. I kept 4 cloves of garlic because I can never have too much garlic and chopped it to a fine paste. I didn't have fresh thyme so I used a little mrs. dash and white pepper. During the last 5 minutes of roasting, I oiled some pita bread, salt and peppered it and threw it in the oven. We stuffed the pita bread with the roasted veggies and devoured it. It came out delish!! Thanks for the ideas!

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Beatlejn

Reviewed: Sep. 17, 2011

Fabulous! I wouldn't call it a salad. With some brown rice on the side it was a great meatless meal.

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kat

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Cypress, Texas, USA

Reviewed: Apr. 17, 2011

I think it's a 5-star if you adjust to your taste; I left out eggplant, added fresh CORN at the same time as cherry tomatoes, used more potatoes cut into quarters instead of halves, used WILD ARUGULA instead of spinach, and added FETA. Yum! This is good warm or cold.

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jmob

Reviewed: Apr. 16, 2011

love this recipe! Great for brunch or lunch guests ... I just use whatever veggies I have for roasting, then follow directions for the recipe. delicious!

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whibsweb

Reviewed: Feb. 28, 2011

This was really good! I made it to bring to a friends house. I was asked to bring a salad, but didn't want to bring a traditional lettuce tomato cucumber bla boring salad. It's a cold snowy February day, I wanted something roasted and hearty. Wah-La! I Omitted the tomatoes, they are terrible this time of year in MA. I also opted to skip the pine nuts. I am not a huge fan, and I was on a budget. I used mini yukon potatoes cut in half. The person who submitted this recipe also rated it to add some suggestions. She is right, you will need to nuke the potatoes for about 8-10 mins so they are just fork tender. 3 mins is not enough. Also, I took some of the roasted garlic out and mashed it into the vinegar like she also suggested, and tossed everything together. O man was it tastey! I tossed in sliced mushrooms to roast with the other veggies cus I had them and i LOVE them. YUM YUM YUM! and really healthy! My husband and I are eating the left overs tossed with chicken tonight for dinner. Can't wait! Thank you for sharing this recipe. It was exactly what I was looking for!

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Tami Baity

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Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Harvard, Massachusetts, USA

Reviewed: Feb. 8, 2011

I know some people chose to go with frozen spinach but I thought the fresh wilted quite nicely. I threw some oregano on top of the veggies after adding the tomatoes and I served it with some feta on top and a crusty bread. Loved it!

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so_we_beat_on

Reviewed: Oct. 27, 2010

Didn't change a thing. Great for a main dish salad. Hearty and satisfying.

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beth

Reviewed: Oct. 12, 2010

ONE OF MY FAVORITE SALADS! I love this recipe and have made it many different ways! That is the best part that you can use almost any vegetable that you have on hand. I also like to add a dash of crushed red pepper flake. I get compliments every time I make it and it always makes the house smell lovely! Works great if you throw the veggies on the grill instead of oven as well!!!

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Camilla

Reviewed: May 27, 2010

Firstly, I only roughly followed this recipe. (I don't care too much for RULES) But I really loved it! I did the veggies in a clear glass pan, and they didn't take nearly as long as the recipe indicated. I would just keep an eye on them until everything is cooked. I served this cold, over spinach leaves with balsamic vinegar, but it also tasted great alone hot!

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