Reviewed: Apr. 27, 2012

I have been cooking dinner for 40 years and just recently discovered oven roasted vegetables. I'm in love! They are so beautiful, so tasty, so easy. It is my new dish to take to any pitch in, to make for any dinner party. I love making "too much" so that I have leftovers! They are good alone, or cooked with eggs and cheese for a quick lunch.

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Reviewer:

Indiana Peggy

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Martinsville, Indiana, USA

Reviewed: Apr. 15, 2012

I made this the other day. It was so good. I ate it all week. first day I had it as a side. Second time I had it mixed with scrambled eggs, and another time I had it as a topping on a pita pizza! If you don't like basil you won't like it. But if you do like basil you will love it. I didn't have asparagus. I used sweet pot., white pot., yellow squash, carrots, cauliflour, red peppers, and yellow peppers. Just anything I had on hand. Line the pan with foil!

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Reviewer:

cgp500

Reviewed: Mar. 26, 2012

Soooo yummy! I cooked the yams, parsnip and carrots at 400 degrees for 30 minutes and while that was cooking I tossed the rest of the veggies in olive oil, poured them on the pan and added the garlic and spices and it is sooo good!! Thanks for posting this recipe!!

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Reviewer:

jm30ish

Reviewed: Mar. 21, 2012

Fantastic....I used red onion, cauliflower, red peppers, zuchhini and white mushrooms as my veggies of choice. Great carmalization on these veggies and very flavorful, cant wait to eat the rest for lunch. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Jan. 23, 2012

This came out really well, although I think 60 minutes of cooking time is too long. 40 would probably be enough to caramelize the veggies.

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Reviewer:

Statlady

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Cooking Level: Intermediate

Reviewed: Jan. 6, 2012

Used all the veg's listed but added a yellow potato also. Made such a huge bowl that I thought we would be eating these for days--not so. Every bite was eaten at dinner. I did not use garlic at the request of one of my dinner guests and it still turned out great.

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Reviewer:

2busybee

Reviewed: Dec. 29, 2011

Very easy to put together and produces a nice smoky taste for the veggies. Really enjoyed this dish. I didn't have roasted peppers so i just threw in some green bell peppers to roast together with the rest of the veggies. Thanks for sharing the recipe!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Dec. 18, 2011

Delicious! But I'm only giving the recipe a 4 as I shortened the cooking time by about 15-20 minutes. We prefer our veggies a little less mushy than this would have been had I cooked as long as stated. Flavors all went very well together. For color I also added yellow squash to the mix and cut some mushrooms in half and threw in as well. Loved what the fresh basil did for this! We'll have these again for sure.

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Reviewer:

Mother Ann

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Nov. 7, 2011

Too much heat, too much time. Came out black.

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Reviewer:

Boomer's Wife

Cooking Level: Intermediate

Reviewed: Nov. 5, 2011

We all loved this veggie medley...a lot of prep but totally worth it! Even my boyfriend liked it a lot and suffice it to say he's not a veggie eater! (I made this with lamb chops with mint jelly, and the Wild Rice Casserole 1 and it went great together...rave reviews!)

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