This recipe was great! I made the following changes: omitted pasta, aluminum foil, Romano cheese, lemon zest and butter; substituted diced Japanese eggplant for the asparagus; used 4 teaspoons of olive oil to roast vegetables instead of 2 tablespoons (which is 6 teaspoons); and a whole green pepper instead of 1/2 a red pepper. I think next time I'll just put the onion and garlic in the mixture and toss in the parsley and basil after roasting. I used a metal 9x13" pan because I mixed the vegetables and seasonings in the pan before and after roasting. I liked this recipe because the cooking time is less than some other baked vegetable recipes. There was a lot of chopping and cutting, but well worth it. Thanks.
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This recipe was great! I made the following changes: omitted pasta, aluminum foil, Romano...