Reviewed: Oct. 21, 2009

This was good however, the zuchini was overcooked. I also added a chopped sweet potato since I had it on hand. I will make again

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MCMAGGI

Living In: Columbia, Missouri, USA

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Reviewed: Oct. 17, 2009

I didn't really care for these. They took way longer to cook than the recipe said and I thought the spices were overpowering.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Aug. 17, 2009

We liked the taste of this, but it cooked a LONG time. I realized my potato chunks were too big, but even so, it baked for just over an hour, and that was using my new convection oven. The other veggies were done well before the potatoes were. My kids turned up their noses at the sight of this, but they actually did eat it once it was on their plates. DICE your potatoes, and this will probably cook in about 40 minutes.

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COOKINGFOR7

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Reviewed: Jul. 28, 2009

Thank you for a delicious recipe. This is so versatile that you can pretty much add whatever vegetables you like. Even the kids eat this without complaint, which is a real accomplishment in our house!

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Apr. 24, 2009

This recipe was very good. I enjoyed making and eating these veggies. It is very close to the way my mom makes veggies, tasty.

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Novice72

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Nov. 5, 2008

very, very yummy. I tried using other combinations of veggies and for some reason this is the best tasting combination.

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Hcat

Cooking Level: Expert

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Reviewed: Oct. 12, 2008

This was easy to make and great flavor. You can change up the vegies and spices for a little different twist.

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Oct. 8, 2008

Just tried this tonight for dinner..i had all the veggies on hand and it was wonderful...family loved it....different taste than regular roasted vegetables..will make again!!!

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micki

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Reviewed: Oct. 1, 2008

Great vegetable recipe. If I don't have something on hand I just use something else. And I always throw extra potatoes in. Nice, colorful side dish too.

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Cheryl

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Mead, Washington, USA

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Reviewed: Sep. 16, 2008

I have tried roasted veggie recipes & haven't quite found "the one".....until now! I used a red, yellow, & orange bell pepper, onion, mushrooms, a sliced zucchini, a sliced yellow squash....and added 2 T balsamic vinegar to the dressing.......WOW!!! I also sprinkled Parmesan cheese on top to serve. Yum!!!

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ARMYWIFE99

Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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Reviewed: May 26, 2008

Good, but I still feel I need to tweak this recipe a bit due to personal taste!! It was tasty though! :D

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New cook

Cooking Level: Beginning

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Reviewed: May 13, 2008

so simple, and so yummy! I use baby red potatoes, and also add yellow squash. A great compliment to so many dishes.

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Arilyn

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Reviewed: Apr. 13, 2008

It was good but I would suggest using 1/3 to 1/2 the amount of spices recommended. They were too overpowering and drowned out the taste of the vegetables.

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Rodney

Cooking Level: Intermediate

Home Town: Cicero, New York, USA

Living In: Fallon, Nevada, USA

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Reviewed: Feb. 23, 2008

So versatile! I switched the roasted red peppers for sun-dried tomatoes with success. The only problem I ran into was that I cut the zucchini too small and it became mushy. Such an American, I covered the whole thing with low-fat shredded cheese in the last 5 minutes to make it extra special.

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Feb. 18, 2008

I loved this recipe! My family loved this! I also added a squash to the recipe and it turned out great!

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Mrs. Childs

Cooking Level: Beginning

Home Town: Fairfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 11, 2008

This is a great way to use up the 'odds and ends' of vegetables that end up leftover in your fridge. Went great with roast chicken. I would serve this to company for sure.

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L. Johnson

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 9, 2008

Yummy. I made it with different vegetables , but it tasted great.

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quarter

Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 22, 2008

Yum Oh! Great way to make veggies, I didn't change a thing, even my kids liked them. My only suggestion...make more, I made a serving of 8 for 8 people (4 were kids) and they were gone with people wanting more.

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Heidi

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

I made the mixture to pour on the vegetables and it smelled great. I baked all of the veggies in the mixture, they were perfectly tender, but had little taste. They were quite bland which was suprising. I would bake them again as directed, but I would add more seasoning and maybe add some seasonings with stronger flavors.

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Chisco34

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Reviewed: Jan. 2, 2008

My wife & I made this recipe and it turned out great. However, the cooking time was significantly longer than stated on the directions. We also used fresh basil which was a nice twist...will cook this again, but allow for more time.

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Court & E

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