this isn't much of a recipe as written; it's more of a technique explaining how to roast to a crisp vegetables. Changes I've made: I've lowered the temperature to 350F, as I agree with the other comment about it burning (why so hot??); cut the zucchini in half, as well as the one inch slices; after sprinkling the oil on the veggies, I tossed them in it, including the garlic. I've added herbes de provence instead of...well... nothing except for basil. You can also put in the roasted pepper for the last 10 min if you want to serve it as a warm side vegetable dish (which is basically how such a recipe is normally served, in my experience).
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this isn't much of a recipe as written; it's more of a technique explaining how to roast to a...