Reviewed: Aug. 23, 2009

This recipe can be used with any roasting vegetables. My version today used peeled eggplant, squash, mushrooms and onions, which turned out quite good. In place of pepper, I stirred in some generous shakes of smoked paprika which gave the veggies a lovely color and restaurant flavor. (If you haven't tried smoked paprika, you should really get some. It isn't spicy, but more smokey and savory and great with vegetables or chicken.) The cooking time turned out to be a bit long for our tastes, but I suspect this has to do with individual ovens. I would say watch your veggies a bit more closely and take them out five or 10 minutes sooner. They can always go back in if they are not done enough. Good recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2009

Good recipe and very easy. I topped a salad with the Oven-Roasted Vegetables after they had cooled. Will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RAM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2009

Perfect for all those summer veggies!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ROCKSTIZZLE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

What a nice blend of flavors and so easy to prepare.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lgilli

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2009

Worth while, Family said fix it again ASAP!!!!!!!!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TOM LUSBY

Cooking Level: Intermediate

Home Town: Owenton, Kentucky, USA

Living In: Villa Hills, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

very simple and tasty. good with root veggies too. Such as: Sweet potatoes (cubed), red or yukon, butternut squash, carrots (they turn sweet) whole garlic cloves, parsnips, etc...

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

WRNASS

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2008

This turned out good and was simple. Even hubby ate it and he's not a veggie kinda guy... I didn't have oil on hand, but a coating of cooking spray on the pan and another coat on the veggies was just enough. I thought they were a little limp when they were done, so I stuck them under the broiler for about 1 minute to crisp the top. I then tossed with about 1/4 cup of pepper jack cheese and 1 cup of salsa. Delicious and filling!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dee Dee Mac

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2008

My dinner guests and my boyfriend loved the veggies. I did take the advice and cut all the veggies and put them in a bag with the olive oil and pepper the night before to save time. I think I will add some other spices next time. Thanks for the recipe

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DEANNA525

Cooking Level: Intermediate

Living In: Windsor, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

Very good recipe. The taste was fantastic! My b/f is not a veggie lover.... one taste of this and he was hoooked.. asking for seconds and thirds.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

may

Cooking Level: Intermediate

Living In: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

Delicious. I made for supper last night with Fruity Grilled Pork Tenderloin from this site. I did cook the vegetables a little too long so some of the them were a little too mushy for my taste but that was my fault and the taste was still wonderful. Thank you

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LESLEYfromWI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2008

I increased the vegetables by using 3 zucchini, 3 squash, no red or yellow peppers because I didn't have them on hand. A pound of asparagus, a large vandalia onion, more olive oil and sprinkled garlic powder, basil, salt and pepper. Everyone went nuts over these veggies. I will make this quite often. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2008

These roasted vegetables are GREAT! I followed the other reviewer by using the plastic bag and it works much better than combining ingredients in the roasting pan. I also only roasted my veggies 15 minutes. The taste is nutty and delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

PAMELAMCKEAN

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2008

Simple and good

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Court & E

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

I love this recipe! It's very easy to make, and tastes yummy. I discovered it in a diet book, but it's so good it doesn't need to be considered "diet food".

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa Allen

Cooking Level: Beginning

Home Town: Livonia, New York, USA

Living In: Las Cruces, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

This recipe is so easy, healthy and delicious! My husband ate it up and he is not a fan of squash. I also read this recipe in a diet book

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JoAnne Brooks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2007

Qick, easy and tasted great. What more could you ask for.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANOTHERKID

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boynton Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2007

Delicious taste! I used 2 Tbsp of olive oil and added 2 Tbsp of balsamic vinegar. I also used garlic salt instead of regular salt and I didn't measure it - just sprinkled a bunch on there. Same with the pepper. We roasted for 25 minutes and the veggies were soft but not mushy. Very nice recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2007

Awesome! This was absolutly fantastic. I did follow suggestion and add parmesan at the end. My kids and my husband loved them as well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2007

Delicious - I doubled the recipe and used baby carrots, yellow squash, red pepper and vidalia onion. They came out perfect in 30 minutes. Will definitely use again.

Was this review helpful? [ YES ]
3 users found this review helpful