The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 15, 2009
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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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 18, 2009
I followed the recipe exactly and it was a disaster. No portion was salvageable and I had to compost the entire dish. What a waste of money!
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Home Town: Muscle Shoals, Alabama, USA
Living In: Lake Charles, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 30, 2009
This was super good, though the cooking time was a bit too long for us. Next time I will reduce the cooking time a bit. Loved the rosemary in it. Watch out for those cherry tomatoes...they're hot and can explode...ouch. Thanks for the recipe :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 14, 2009
This is a fantastic recipe! I made this after I came back from a trip and found that my vegetables needed to be used fast. So I threw what I could salvage into this recipe and made a giant pan of it. It lasted for days, and reheats well. The only thing I didn't like was the bay leaves - the little bits were annoying, and I don't know if bay leaves add much to this dish anyway. So next time I'm going to leave them out. I've been eating the roasted vegetables in place of rice and as a snack. I just finished the last of it and now I'm sad it's all gone :( Will definitely make again!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 22, 2009
I like the idea that this recipe would be easily adaptable to many different vegetables but it didn't work well for us. The flavors just seemed "off."
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 19, 2009
This is a great recipe - but it makes a HUGE amount.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 1, 2009
The serving size on this recipe is extremely generous. One "serving" was enough to feed my family of 4 as a side dish at dinner. This is a delicious recipe, and one I will certainly make again.
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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 24, 2008
I scaled the recipe for 6 servings, and my family loved it. The grated orange peel really does give it that "something special."
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 7, 2008
Very nice recipe. I like how the veggies are seasoned but you can still very much taste the veggies' natural flavor. I made this tonight for dinner guests who also liked it quite a lot. A note though...if you make the amount of veggies the recipe calls for you will have WAY more than 4 servings. I did about a third of the recipe and it fed the 4 of us nicely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 17, 2008
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
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Cooking Level: Intermediate

Home Town: Winlock, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 21, 2008
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.
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Cooking Level: Intermediate

Home Town: Valley Forge, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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Reviewed: 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!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 21, 2008
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.
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Cooking Level: Expert

Home Town: Ramona, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 6, 2007
very good - easy!
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Cooking Level: Expert

Home Town: Bay Point, California, USA
Living In: Lathrop, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 2, 2007
Awesome!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 10, 2007
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.
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Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA
Living In: Camp Hill, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 25, 2007
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.
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Cooking Level: Intermediate

Home Town: Tonganoxie, Kansas, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 30, 2007
The eggplant picked up all the oil and was cooked way before the other veggies. The marinade was bland.
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Cooking Level: Expert

Home Town: Buffalo, New York, USA
Living In: Waterloo, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 29, 2007
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.
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Cooking Level: Intermediate

Home Town: Burnt Hills, New York, USA
Living In: Ballston Lake, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 6, 2007
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.
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