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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Reviewed: Oct. 15, 2008

incredibly easy, very tasty, very fall!

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Joanna

Cooking Level: Intermediate

Living In: Antioch, Illinois, USA

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Reviewed: Oct. 12, 2008

Delicious...I reduced the evoo...otherwise loved it!

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SLJ6

Cooking Level: Expert

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Reviewed: Oct. 5, 2008

this was amazing!.....So tasty and so easy to prepare.....thank you

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Sinderelli

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 3, 2008

This was delicious. I substituted three carrots for one of the red peppers, but otherwise followed the directions exactly, and it turned out wonderfully!

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VanillaRocks

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Reviewed: Sep. 30, 2008

YUM! I served this up last weekend to some guests and they loved them too. I changed the veggies to my faves: carrots, parsnips, red & orange peppers, red onion & corgette. Very tasty indeed. Thankyou! :)

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nodairyfairy

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2008

Perfect for the cooler weather. A variety of vegetables can be substituted but the balsamic vinegar is what makes the dish.

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Beas42luv

Cooking Level: Expert

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Reviewed: Sep. 25, 2008

Not bad at all. I agree that it's a good basic recipe and can be used with any combination of veggies. I didn't think I would like the sweet taste of the sweet potato, but it contrasted very nicely with the rest of the veggies. This has become my new "staple" recipe for dealing with odd and end veggies in the fridge.

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chocolate_frenzie

Cooking Level: Expert

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Reviewed: Sep. 22, 2008

It was delicious made it a few times, first time used fresh rosemary and thyme second time used dried but it was too powerful, third time used dried but I reduced it from Tbls sp to tsp sp and it was perfect. I learned from the advice section and equivalency chart that when you substitute dry for fresh herbs then you must use less dry then fresh.

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