Since sizes and amounts of vegetables will vary, the submitter and her recipe cannot be faulted for "too much lemon" or "too much spice" since it's impossible to make the measurements a "one size fits all." That said, I grabbed what was in my fridge, zucchini, yellow squash, cherry tomatoes, baby eggplant, bell peppers, sweet onion and mushrooms, and used the directed seasonings to taste. While the seasonings were quite tasty and a good mix, I did not care for the texture of the roasted vegetables, and I only had them in the oven 35 minutes. I think tender vegetables like this require far less cooking time. While some might call the texture creamy, I would call it mushy. Either I just don't care for roasted vegetables or the cooking time is way off.
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