Reviewed: May 22, 2012

This is one of our favorite dishes! What we love about it most is that it is so versatile - use whatever veggies you have on hand or pick your favorites. Our favorite version omits the sundried tomatoes and adds one cup of shredded carrots, 1 cup of mushrooms, and chicken. As others recommend, cut the butter down to 1/4 cup. Enjoy!

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

Reviewer:

Stephanie

Reviewed: May 4, 2012

Excellent! I cut back on the calories ...used 1/5 stick butter to sauté the garlic and left out the prosciutto. I used Hunt's Fire-Roasted Diced tomatoes instead of the sun dried. I used frozen chopped broccoli, 1 zucchini, and some cauliflower and asparagus that was starting to wilt. It still turned out great!

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

Reviewer:

mllecitron

Cooking Level: Expert

Reviewed: Apr. 27, 2012

My husband and I LOVE this dish. It will become one of our regular dishes. It's wonderful with chicken breasts on the side cooked in Italian dressing. Thanks for the recipe!

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

Reviewer:

AndreaT

Cooking Level: Intermediate

Reviewed: Apr. 24, 2012

I'm giving this 5 stars because even my 13 year old daughter loved this. She asked for seconds the night we ate it and even heated up the leftovers the next day. This usually NEVER happens in our house. Great recipe/

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

Reviewer:

C.Rodgers

Reviewed: Apr. 18, 2012

Super good but it did come out oily from the amount of butter. I left out the prosciutto by accident but the roasted vegetables kept the dish nice and flavorful

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

Reviewer:

Stormisamantha15

Cooking Level: Beginning

Reviewed: Apr. 9, 2012

A great meal I omitted the butter and used low cal Becel used stewed tomatoes (alymer accents) instead of sun dried in oil

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

Reviewer:

deniseanddonnie

Reviewed: Apr. 9, 2012

My family really enjoyed this. We didn't bake...I prepared everything - it was warm and ready to go. I melted the butter and added as necessary. Baking may require more butter due to it drying out....Will definitley make again - I used prosciutto for the first time, and no one noticed it either way - don't feel that it's a necessity.

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

Reviewer:

lauriec

Reviewed: Apr. 9, 2012

Loved this dish! The first time I made it, I used about 1/4 c butter, and I cooked up some bacon and added it to the last step instead of prosciutto because we had it on hand. I cooked it for 25 minutes covered, then 10 minutes uncovered and thought that was great, but I did want more veggies. The next time I made it, I doubled the veggies but kept everything else the same, and it's wonderful, love it!

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

Reviewer:

jen620

Reviewed: Apr. 6, 2012

This recipe was great but I changed a few things. Used about 1/3 cup butter and 1 TBSP olive oil. I increased the parmesan cheese a cup because I love PARMESAN! Roasted the veggies in the oven with cooking spray. Put parmesan cheese on top before baking. Everyone LOVED it!

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