The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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/
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Apr. 4, 2012
Super yummy. Everyone loved it, even the kids! It is also good with grilled chicken added and a little spicey!
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