"Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish." — JRCROSBY31
Watch video tips and tricks
zucchini, peeled and chopped
eggplant, peeled and diced
red onions, sliced
red bell pepper, sliced
yellow bell pepper, sliced
bay leaves, crushed
fresh lemon juice
grated lemon zest
salt and pepper to taste
I always thought "toss vegetables in oil, rosemary... maybe a little balsamic vinegar" and you have roasted vegetables... until I tried THIS recipe! I don't know whether it's the lemon juice, the combination of herbs or the marinating before hand, but I will NEVER make roasted vegetables any other way. You could pretty much substitute any of your favourite veggies and this dish would be a success. My husband AND kids raved about these vegetables (especially the zucchini!) Thank-you for this recipe!
I reduced the cooking time for this significatly, as I tend to like my veggies less well-done. The lemon taste didn't blend well with the other flavors, but was nicer a day later on the leftovers. Also, the bits of bay leaf were unpleasant. If I make this again, I will reduce the lemon and oil (too rich for my tastes) and use whole bay leaves, which will be easier to remove. Overall, a decent dish, but not too exciting compared to simpler versions of roasted vegetable. (side note: for measuring simplification, 8 TPSP of olive oil is a half cup)
We liked this recipe because it adjusts easily to your favourite veggies. We used zuchinni, brocolli, mushrooms, red onion, red & green peppers, baby carrots, sweet potatoes and snow peas. The stated baking time was far too long though....everything but the carrots were done in under 40 minutes. Next time I will steam my carrots first and the roast them all for 30 minutes. I like to make a huge amount so there are leftovers. Great in a pita or wrap for lunch or mixed with scrambled eggs.
EXCELLENT!! I made this last minute, so I didn't have time to marinade for 2 hrs or roast x 1.5hrs. I put the marinaded veggies (only marinaded x 1hr) in the microwave for a few minutes to soften them, then roasted x 40 min. I also added the parmesan cheese. It came out great - and got lots of compliments.
I let the veggies, I used zucchini, eggplant, carrots, and onions marinate (added fresh garlic too) for about 2 hours before I cooked them. Also put a little grated parmesan on top. Made it for a party and everybody wants the recipe, especially after I told them it was easy to make too.
My dinner guests loved this on Christmas eve. It was an excellent accompaniment to saffron rice and roast turkey. The only change I will make will be to reduce the lemon. It was a tad overbearing. I also plan on using up my leftover fresh vegetables with this recipe. Thanks, Joanna!
In one word delicious. Left out the eggplant and added quarters of some large mushrooms. I cut the red onions in wedges then roughly separated. Think next time I might omit the carrots. I was hoping for leftovers but there weren't any. Definitely a regular dish in our house from now on. Thanks so much.
This turned out just how I was hoping - that equals 5 stars in my book! I used my favorite veggies... Thank you for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 43
See how to make a simple roasted vegetable casserole.
This hearty stew is fresh and flavorful, and makes a great comfort-food meal.
Learn how to roast seasoned root vegetables to bring out their earthy flavors.