Roasted Vegetables

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Most Helpful Positive Review

Feb 14, 2006

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!

—KAITCH

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Most Helpful Critical Review

Sep 11, 2006

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)

—AWO

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87 Ratings

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Dec 05, 2006

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.

—Susanna

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Mar 07, 2004

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.

—Christine

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Feb 03, 2004

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.

—JOLIVIA

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Jan 17, 2004

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!

—JLMICHALS

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Apr 03, 2006

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.

—KEZ

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Feb 15, 2008

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!

—SunnyByrd

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Nutrition

Calories
72 kcal
4%

Carbohydrates
7.3 g
2%

Cholesterol
0 mg
0%

Fat
4.7 g
7%

Fiber
2.3 g
9%

Protein
1.5 g
3%

Sodium
11 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Vegetables

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 72
Calories from Fat: 43

% Daily Value *
Total Fat 4.7g 7 %
Saturated Fat 0.7g 3 %
Cholesterol 0mg 0 %
Sodium 11mg < 1 %
Potassium 326mg 9 %
Total Carbohydrates 7.3g 2 %
Dietary Fiber 2.3g 9 %
Protein 1.5g 3 %
** Sugars 3.6g
Vitamin A 109 %
Vitamin C 46 %
Calcium 3 %
Iron 7 %
** Thiamin < 1 %
Niacin 7 %
Vitamin B6 9 %
Magnesium 8 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.