Reviewed: Mar. 28, 2009

I admit: I hardly follow a recipe once I've mastered it, often adding a little bit of this and that to make it better. I often make roasted veges, using this as my base recipe. I omit the lemon juice and use a lot of dried herbs instead (oregano, basil and sometimes, paprika to add some spice). I also like to mix the veges in the herb oil mixture before spreading them on the roasting pan, just to make sure that the veges are evenly coated. Yummy roasted veges!!

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daphne

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Reviewed: Nov. 11, 2008

I just make this with olive oil and some type of steak seasoning. delish and easy.

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CASHNIC

Cooking Level: Expert

Home Town: Gilmer, Texas, USA

Living In: Pearland, Texas, USA

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Reviewed: Oct. 28, 2008

I really loved this! I agree that I found the timing off when it comes to the potatos and carrots, so had to do them for a bit longer. I would also recommend that you add some chicken strips/pieces to this dish (make extra of the oil and marinate first) as it compliments the dish really well.

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Hannah

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Reviewed: Aug. 24, 2008

I have made these 3 times in the last two weeks. They are easy and so tasty. I left out the eggplant (personal preference) and didn't miss it a bit.

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Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: Mulberry, Florida, USA

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Reviewed: Mar. 11, 2007

Excellent for low sodium, low fat diets. The only improvement would be for each person to add their own favs!!! ME: I use Mrs. Dash!!!

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mamat5kdz

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Reviewed: Jan. 29, 2007

This was good. I boiled the potatoes and carrots (because of other reviews stating that the the potatoes were under done) for about 10 minutes, then followed the specified roasting times. The dish came out great. I also added about a cup of diced celery too.

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mdelduke

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Reviewed: Sep. 19, 2005

Great recipe. Although I'd probably cook the potatoes a bit first. It took SO long.

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JADEZANO

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Feb. 2, 2005

I don't know if it's because I have a regular oven, but some of the vegetables took WAY longer than indicated in the recipe. Despite the fact I boiled the baby carrots for 5 mins before roasting them, they were virtually raw, as were the potatoes which I had diced small. This was after over an hour in the oven. I will try this again with less rosemary, more garlic, and DEFINITELY no eggplant - I have decided once and for all that I hate it any shape or form. Thanks, Maryanne!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 28, 2005

This was delicious! I didn't have eggplant or red pepper so I used cauliflower instead and threw in a couple garlic cloves whole. Before serving I drizzled a little balsamic vinnegar over the veggies. Thank you for sharing!

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mary jane

Cooking Level: Expert

Home Town: Bartlett, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 22, 2004

I think the timing is off on this one. I put my carrots only in the oven first for a half an hour and then added the rest of the vegies. In the end, the carrots were still crispy and the rest of the vegies were over done. Maybe I should have par-boiled the carrots first.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 1, 2004

This dish is wonderful. It went will with a roast turkey I made! I added all of the vegetables at the same time before tossing with the marinade, they cooked up really nice.

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2Busy2Cook

Cooking Level: Professional

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Reviewed: Mar. 9, 2003

This was okay. A tad more oil than I would have prefered and my BF thought it had too much garlic. I love garlic so I didn't really agree with that. Also, I used a regular oven and didn't see until afterwards that the recipe recommends a convection oven. My vegetables were still very firm. I'm sure it would have tasted much better had I cooked it longer.

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