Reviewed: Dec. 1, 2008

This was really good, but mine was nowhere near done after 40 minutes! Maybe my roasting pan was not big enough, as I used a deep pan and it was fairly full. After the first 40 minutes I added foil and left them in for another 20 minutes without stirring, then took the foil off and left them in another 10 minutes. The vegetables had good flavor but I think I will need some time to perfect this recipe. Only change was that I used garlic infused olive oil for extra flavor. I've also made this with sweet potatoes, yams, parnips, zucchini, brussels sprouts, shallots, and whole cloves of garlic - yum!

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Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Nov. 30, 2008

I make this several times a year and it always turns out delicious. The key is the fresh herbs...don't substitute dried!! Also, cut the peppers into thick strips, don't chop or dice. You must stir it every 10 minutes so it doesn't burn!! It's worth the work!!

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stac

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 30, 2008

I don't like squash, so I substituted mushrooms and Japanese eggplant, and it turned out great. I precooked the cubed potatoes (covered in plastic wrap) in the microwave for 10 minutes prior to roasting. The fresh herbs totally make this dish. I thought about skipping the vinegar, because I'm not usually fond of it, but I'm very glad I didn't. It combines with the olive oil and herbs to create a wonderful flavor.

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greyhound989

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: Nov. 23, 2008

You've gotta try this. I've never been big on veggies, sad to say, but I've been eating quite a bit lately, thanks to this recipe. Onions and carrots turn out sweet, and mushrooms are succulent. Easy, cheap, delicious and healthy.

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JOHNHEAV

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Reviewed: Nov. 16, 2008

I make this often in the cooler seasons. If I don't, my husband will remind me! I like to serve it as a vegetarian main course on top of various grains (if you can find whole (not pearled/processed) barley, that's a great combination of flavors!).

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Peach McDouall

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Reviewed: Nov. 9, 2008

This is an excellent dish for Fall, especially when guests are arriving. The fresh herbs fill the house with a welcoming aroma.

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LaManisera

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Nov. 9, 2008

Very good recipe, as is.

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DIONA88

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Reviewed: Nov. 8, 2008

Not bad! I bought some pre-chopped roasting veggies (about 4 cups) at the grocery store (red, orange, yellow and green bell peppers, red onion, zuccini) and left it at that. As I have never made roasted veggies and didn't have much time to spare I used the first one I looked at (this one!). It was quick because all the chopping was done for me! I only had dry spices but reduced the amount I put in but forgot to reduce the oil! oops! Will try again with same veggies andmaybe sweet and yukon potato and fresh herbs and less oil!! Cooking time was 20 minutes for my veggies and was perfect. If I decide to add potato I will definitely parboil them so the quick cooking vegetables don't get overcooked!

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Erin

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Welland, Ontario, Canada

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Reviewed: Nov. 1, 2008

This dish is wonderful. Made exactly as stated. I would like to say something concerning ratings though. If a cook deviates significantly from a recipe and then finds that it is horrible, they should not be able to rate! You are not rating this recipe, you're rating your own version. Some deviation is normal, but significant changes the recipe totally and your rating is nill.

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TAMARKIE

Cooking Level: Expert

Home Town: Hackett, Arkansas, USA

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Reviewed: Nov. 1, 2008

This was SO good! Followed the recipe as is and it is perfect. Presentation was beautiful - great Fall colors! Make sure you do use fresh herbs though - it's a must!

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Kendra

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Oct. 31, 2008

I have to agree with the previous reviewer--Patti. The recipe clearly calls for fresh herbs. Somebody substitutes dried herbs and then rates down the recipe??? Please don't do this. It's misleading and unfair and defeats the purpose of having a rating system for the recipes. I'm not saying that we shouldn't experiment with recipes. I have made changes to recipes in the past and then had them not turn out well, but in that case, I just don't rate them.

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CAMPPJPATTY

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 30, 2008

Oh wow! This is so incredibly easy and equally delicious. The aroma in the house while this was baking was almost more than we could stand. It goes great along side of roasted pork or chicken. Don't change a thing, it's perfect. Where I live fresh herbs are not readily available so use dried herbs and cut the quantity in half.

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B. Bailey

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Reviewed: Oct. 28, 2008

wonderful recipe!!

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CAFERREN

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Reviewed: Oct. 27, 2008

I made this recipe using butternut squash, red pepper, red onion, carrots, mushrooms, fresh thyme and rosemary. My dinner guests thought it was amazing. As a little extra I sprinked goat cheese over it before serving. This one's a keeper!

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aba7227

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

Delicious and easy! The only changes I made were that I used regular potatoes instead of Yukon Gold and the only squash I had was butternut so that was all I used and I used a good amount; the BF loves squash!

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Oct. 24, 2008

These were simply amazing!!!!! Thank you so very much!

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lschlotter

Cooking Level: Expert

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Reviewed: Oct. 21, 2008

Excellent, easy recipe that yields outstanding results. I made this for my family and my parents visiting from out of town. They loved it!

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Gabriellyn

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 20, 2008

I loved this recipe. What a great, tastey, easy way to eat all of your veggies!!

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Nicky

Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA

Living In: Valders, Wisconsin, USA

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Reviewed: Oct. 20, 2008

Again, I have to echo other reviewers' sentiments stating that you must use FRESH rosemary and thyme for best results. Also, I found the the variety of veg listed in this recipe to be a bit high -- so I used only half the amount of potatoes (I used small red potatoes cut in halves, smaller than other veg pieces since potatoes cook slower than other veg), mushroom, red onion, zucchini, yellow squash, butternut squash, baby carrots. This turned out to be a favorite among my friends when I served at a dinner party. I think the balsamic vinegar really brings the flavor together. Highly recommend!

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pipedreamMD

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Reviewed: Oct. 19, 2008

I made this for Christmas last year and it was delicious. Thanks for the recipe!

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MAHONEY72

Cooking Level: Intermediate

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