Reviewer:

Reviewed: Jun. 13, 2012

Nice and easy to make, but some of the vegetables burnt a little; this could be due to me having to use an unfamiliar oven.

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1 user found this review helpful

Reviewer:

cowpens

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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22 users found this review helpful

Reviewer:

daphne

Reviewed: Nov. 11, 2008

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

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2 users found this review helpful

Reviewer:

CASHNIC

Cooking Level: Expert

Home Town: Gilmer, Texas, USA

Living In: Pearland, Texas, USA

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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2 users found this review helpful

Reviewer:

Hannah

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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11 users found this review helpful

Reviewer:

Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: Mulberry, Florida, USA

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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2 users found this review helpful

Reviewer:

mamat5kdz

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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28 users found this review helpful

Reviewer:

mdelduke

Reviewed: Sep. 19, 2005

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

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2 users found this review helpful

Reviewer:

JADEZANO

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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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3 users found this review helpful