Reviewed: May 8, 2012

Outstanding! I made this exactly as intended and it was fabulous The perfect amount of spice. I did use a smaller baking dish so I had to stir the veggies and increase the baking time. I will make this over and over in the summer!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Mar. 26, 2012

very good

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Reviewer:

bibwest

Reviewed: Feb. 4, 2012

This was delicious!! My husband and I loved it. I used grape tomatoes and quartered them because I don't like big chunks of tomatoes. Great flavor with a little kick from the crushed red pepper.

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Reviewer:

Terri

Reviewed: Feb. 1, 2012

Good idea for veggies! We didn't care much for the red pepper, and I think I'll cut back on the olive oil ... a little too greasy for my tastes. Also, I only used a sprinkling of shredded parmesan. I can't imagine using a whole 1/2 cup of the grated stuff, yuck! Fresh basil is a must. Thanks!

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Reviewer:

Sina85

Cooking Level: Intermediate

Living In: Manhattan, Kansas, USA

Reviewed: Jan. 24, 2012

Sorry, I tried this dish exactly, except I added some yellow squash to the mix. There was ZERO flavor!! Very sad. I will have to keep looking for a veggie recipe.

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Reviewer:

katie-face

Reviewed: Jan. 23, 2012

Nice recipe, thanks! I definitely enjoyed the taste of the roasted veggies. Switched out the tomatoes for 10 grape tomatoes (could have added more), halved and added about 5 mins before the end of the roasting time. Also added in 8 oz. mushrooms with the zucchini.

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Reviewer:

SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Navarre, Florida, USA

Reviewed: Jan. 14, 2012

Great side, used some of the vegetables in a sandwich the next day. Tasty

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Reviewer:

PanFishWife

Reviewed: Dec. 7, 2011

loved this! super tastey, was great tossed with chicken!

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Reviewer:

rayla123

Reviewed: Nov. 10, 2011

Very tasty, I chopped up the garlic and used sea salt, loved the pepper flakes! After the ten minutes in the oven I did five under the broiler. Served with a hunk of mozzarella cheese sprinkled with parsley and a sprinkle of evoo that I had browned in the high heat oven until it the sides were browning and sizzling.

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