This recipe came out GREAT! I doubled it for 12 people and I added some chicken to it. I also replaced half of the tomatoes with broccoli because one of my guests love broccoli. Very simple to make and the flavors blended very well together.

Just delicious!! I used 3 yellow crookneck,2 pale green patti pan, 3 zucchini,1 eggplant, a whole pint of grape tomatoes, red pepper flakes and reduced the olive oil to 1 tablespoon when roasting the veggies. I cooked the carrot , which I had preshredded stuff, with the onion and garlic on the stovetop. I left out the butter and used vegetable stock to saute the onion mixture. I served this with whole wheat pasta and used freshly grated Romano cheese. Wonderful, light and tasty! This is going into permanent dinner rotation.

This recipe was great! I made the following changes: omitted pasta, aluminum foil, Romano cheese, lemon zest and butter; substituted diced Japanese eggplant for the asparagus; used 4 teaspoons of olive oil to roast vegetables instead of 2 tablespoons (which is 6 teaspoons); and a whole green pepper instead of 1/2 a red pepper. I think next time I'll just put the onion and garlic in the mixture and toss in the parsley and basil after roasting. I used a metal 9x13" pan because I mixed the vegetables and seasonings in the pan before and after roasting. I liked this recipe because the cooking time is less than some other baked vegetable recipes. There was a lot of chopping and cutting, but well worth it. Thanks.