This was so good for a light meal. we had it over spinach raviolis from costco, and i had the left over veggies for my lunch the next day with feta sprinkled over it, sooo good

I always follow the recipe to a tee finding it crazy when I read a review that says it's a 5 star recipe but I added or I subtracted. Hello rate THIS recipe not yours. OK this one was pretty average. my opinion was that there were too many dried spices. The flavor wasn't too strong because of it, but I felt lesser and fresher herbs might have been better. LOVE ALLRECIPES.com and I use it all the time. Thanks.

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!

Marinating the vegetables was the big difference in the great flavor in this recipe. Overnight was perfect, and guests raved about these Roasted Vegetables at Christmas Dinner. I wouldn't change a thing....another great keeper from a great site.....Thanks to the submitter.

very good - easy!

Awesome!

This is a great way to merinate and serve fresh summer veggies. This makes a lot more than 4 servings as shown - for me it was more like twenty servings. I used exactly the amount of vegetables called for, but doubled the merinade because there was so much. Cooked them in a Smoker Bag in the oven rather than on the grill, and everything came out perfectly. Will make this again.

I had some eggplant that needed to be cooked, so I tried this. It may just be that I dont care much for eggplant (despite having it appear in the house occasonally), but I was a little disappointed at the taste of the whole thing after all the work of chopping all the veggies. I'm sure those who like all of the individual veggies will probably appreciate this more then we did though.

The eggplant picked up all the oil and was cooked way before the other veggies. The marinade was bland.

These were really yummy. I used zucchini, cauliflower, baby carrots, and diced russett potatoes. I roasted the veggies in a shallow pan at 400 for 40 minutes. I then gave them a quick blast under the broiler for 2 minutes each side to give them some nice color. We'll definitely be making this one again.

Yummy! I used zucchini and carrots. Very lovely flavours; the lemon really intensifies the sweetness of the carrots. Will definitely make again and again, and will try a variety of vegetables.

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.

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)

This was so delicious! Made it for a dinner party, had roasted potatoes and t-bone steak on the BBQ with it. Tasted wonderful, got rave reviews. Nice with a glass of red wine!!