Reviewed: Sep. 6, 2008

Excellent recipe--the dressing/sauce was phenomenal. I omitted the squash and added carrots, eggplants, zucchini, and mushrooms. As suggested, I put the potatoes (and carrots) in first for about 30 minutes, then added the rest of the veggies. I made this for a dinner and was surprised by how many people asked me for the recipe.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Sep. 5, 2008

I love roasted veggies. I also add chopped carrots and zucchini. A good twist on these is to add a little horseradish sauce to the mix. It really adds a zest!

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Emma

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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Reviewed: Sep. 4, 2008

Excellent! I used red, yellow and green peppers, red onion, zucchini & carrots. Everything I needed to use up in the refrigerator. The fresh herbs were great- I also used sea salt and garlic salt. Roasted at 425 for 15 min- flipped the veggies and baked another 15 min. I think the basalmic made this- don't forget to use it.Wow- what a wonderful aroma in the whole house!

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MAW7815

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Aug. 24, 2008

This was verrrrry good! I made this for my MIL whjo is a HUGE food snob, and actually, she complimented me on this dish. I didnt have squash, but I did have a few carrots so i used them instead. I also didnt have rosemary so I left that out all together but seasoned heavily with salt and pepper. This wasnt hard to make and the end result was delcious. I will make this again real soon!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 22, 2008

This recipe is so easy and colorful. A great accompaniment to roasted chicken.

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Denise

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Reviewed: Aug. 12, 2008

I used this recipe as a template (used potatoes, sweet potatoes, onions, carrots, and garlic cloves, yum!), since roasting veggies is a really flexible affair. I loved the addition of the balsamic vinegar - subtle but worth it! The one thing I will say is that this will NOT be ready after 40 min in the oven. I cut my potatoes very small, about 3/4- to 1/2-in. cubes, and they still take more than an hour to be cooked through and not crunchy. Just plan accordingly, though, and you'll enjoy the results of this recipe! Having this is like Thanksgiving whenever I want :) Thanks!

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 6, 2008

Great on the grill! I sometimes add a bit of dried onion soup mix to get a little extra flavor if my veggie mix is heavy on potatoes or something. Otherwise, it's great as it is.

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AWORKINPROGRESS

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Reviewed: Aug. 3, 2008

I used different vegetables - this recipe is so versitile and delicious! I make a delicious appitizer with this recipe - I spread chummus on rectangular wraps, then spread some of these roasted vegetables down the middle and fold it up (the chummus acts like a glue and keeps the wrap from opening. I stick 4 tooth picks inside and cut the wrap on a slant into 4 pieces! What a great recipe!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Aug. 2, 2008

Perfection! This was everything I expected it to be. I used sweet potatoes, red potatoes, onion, mushrooms, and green peppers and used a combination of dried and fresh herbs. Don't be afraid to liberally sprinkle more seasonings to your taste; I found I had to add more s & p and a touch of garlic powder. Oh, and I also added a splash of lemon juice. I opted to turn the heat down to around 430 and roast the potatoes and onion first, then after about 35 minutes, I added the mushrooms and peppers. Very very good! Thank you for posting this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jul. 26, 2008

This recipe is a great jumping off point for roasting any vegetables. I used summer vegetables and took this to a potluck bar-b-que. I cooked the veggies most of the way, then took it to the hostess' house and put it in her oven on warm until we were ready to eat. It was soooooo delicious! I got lots of compliments, too. Thanks for help when I didn't know where to start.

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CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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Reviewed: Jul. 15, 2008

This recipe is a healthy way to use squash and sweet potatoes and still be really tasty. I didn't have the fresh herbs so I used dried--but cut the amount in half. It turned out wonderful.

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Jul. 14, 2008

We love this recipe.

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PATRICIAELAINE

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Reviewed: Jul. 13, 2008

Perfect!

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Kimby

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Reviewed: Jul. 11, 2008

I love veggies and am always trying to find new recipes. I just had to give this one a try! I didn't have all the veggies listed, so I used the ones I had. I also added a bit more balsamic vinegar. Loved It! I plan to make again, with the ingredients listed. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Jul. 10, 2008

Haven't tried this yet but looks and sounds amazing. Just responding to previous comments complaints of the potatoes not being done while the veggies get overdone/mushy. I recently read a tip that sounds like it might work well for this situation. Before mixing all the veggies up, microwave your potatoes whole for just 2-3 minutes a piece in the microwave. This might help balance out the time differences and let the taters get crispy faster along with the veg.

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SnowyTater

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Reviewed: Jul. 5, 2008

This was very good. The only reason I gave it 4 stars is I needed to season it alot more to help bring out the flavors more. More salt and pepper when roasting is needed. I did this out on our gas grill in a saute pan. I would make this again. You have to appreciate sweet potatoes and squash. The oinon really added alot.

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DEB

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jul. 5, 2008

My husband isn't a big vegetable eater. He's out of town, so I took the opportunity to try out this recipe. The sweet potatoes were my favorite. I could have eaten an entire bowl of the roasted sweet potatoes. I kept the veggies in the oven for the full 40 minutes and that was a tad too long. I'll have to try and come up with some ingredients that I think I can get my husband to eat and try this again when he's home.

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tennprincess

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Jul. 5, 2008

Very simple and very easy to make. I normally just throw in whatever veggies I get at the market

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monika076

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Reviewed: Jun. 13, 2008

Makes great soup with leftovers

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PREDESTOGO

Cooking Level: Expert

Home Town: Windber, Pennsylvania, USA

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Jun. 12, 2008

I made the "mistake" of making this for a family dinner last Christmas and it went down so well, I get requested to make it every time now!! I add carrots and parsnips to it. Delicious. The only drawback ius the amount of prep time. I wish someone wold come up with a tool that peels and slices vegetables for you.

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