While I prepared this with the ingredients as listed, using olive oil, it is the WAY I cooked it, I believe, that made this a 5-star dish. Rather than enclosing it in foil, which surely would have "stewed" the vegetables, I put them in a shallow baking dish and roasted them at 425 degrees, for about 20 minutes, until crisp tender. The olives were a tasty addition, the seasoning was right on, and my roasting method gave this dish a beautiful color and texture.
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