Great recipe. Each time I made it I used small red potatoes, zucchini, a large sweet potato, about a third of a spaghetti squash (with the flesh pulled out into its signature "strings," not the rind or anything--gave it great texture), lots of garlic (gave each clove a good bang with the broad side of a big knife to get the juices going first), oyster mushrooms, onion (I think I used about half an onion as I am not an onion girl), and carrot. Also added tofu cubes (extra firm, fried a little in a skillet first) onceThis was great with Lipton's Savory Herb with Garlic soup mix. I didn't measure out my quantities and did bake it at 450° half the time. All in all, this seems pretty fool-proof. Definitely not a recipe you have to measure or time at all.
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Great recipe. Each time I made it I used small red potatoes, zucchini, a large sweet potato,...