Reviewed: Dec. 25, 2008

This salad - as written is only OK - but I tweaked it a bit based on the reviews that there was too much vinegar... I used 2 tbsp. of red wine vinegar, and 2 tbsp. of balsamic vinegar and left out the lemon juice. I also served the hot roasted vegetables over a bed of lettuce and it was delicious! I love the combination of hot and cold in the salad!

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2 users found this review helpful

Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 4, 2008

I thought it was too vinegary, I cut vidalia onions into large peices, zucchini, squash, peppers, any vegetables you want to use. I then use olive oil, lots of oregano, parsley, adobo, pepper and some lemon juice to marinade for about 30 minutes. I just grill or put on my inside grill and they are so delish!

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7 users found this review helpful

Reviewer:

Maria

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Brooksville, Florida, USA

Reviewed: Feb. 5, 2008

Good recipe but it really depends if you like vinegar or not. My family does and this was gobbled right up. I'm only giving it three stars because if you follow it exactly the veggies get a bit overcooked and there's too much dressing. But it definitely has potential!

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9 users found this review helpful

Reviewer:

Charmed

Cooking Level: Expert

Reviewed: Apr. 14, 2007

This is an awesome recipe! I would decrease the lemon otherwise don't change a thing!

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5 users found this review helpful

Reviewer:

PAULA WOOD

Reviewed: Mar. 6, 2007

I LOVED the dressing. I love veggies but I did change it around a bit and it was still great. I would more then likey make this again.

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2 users found this review helpful

Reviewer:

Dana

Reviewed: Oct. 16, 2006

this wasn't very good. i'd suggest using less red wine vin, and not chilling it. i mixed it with pasta several times just so i wasn't wasting money, but i wanted to just throw it out.

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2 users found this review helpful

Reviewer:

tumbled

Cooking Level: Beginning

Living In: Knoxville, Tennessee, USA

Reviewed: Sep. 8, 2005

woah- waaaay too vinegary tasting. I had to trash the whole batch. The dressing just killed the roasted veggies.

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25 users found this review helpful

Reviewer:

mikita

Reviewed: Jun. 30, 2005

I enjoyed the recipe. I used eggplant, some homegrown squash..not sure of what kind, zucchini, garlic, red bell pepper, red onion and tomatoes as the vegetables in this dish. I liked the sauce quite a bit, but didn't really care for this served cold. I heated it up the next time and prefer that to it being served cold.

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19 users found this review helpful

Reviewer:

LindaT

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Jun. 16, 2005

This recipe worked out great for us! I served this at a Holiday meal and it was a great success! I also used green zuchini instead of yellow and it was delicous. One thing I would leave out next time is the basil and oregano in the dressing it did not fit with my tastebuds. Thanks Emily!

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14 users found this review helpful

Reviewer:

HEAVENLYCOOKING

Reviewed: Mar. 28, 2005

This was pretty good. Next time, I will adjust the dressing to better suit my tastes. Also, I used zuchini because there was no yellow squash at the store, and that worked great. I will roast the eggplant and zuchini a little less next time before adding the rest of the vegetables, as i found they were a bit over done, and the rest were a bit under cooked. Overall, this is a good basic recipie that I will make again, just with a few tweaks.

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22 users found this review helpful