Reviewed: Feb. 8, 2011

Nice change from standard vegetables. I followed the recipe except I did not add the garlic. Will definitely make this again.

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Reviewer:

RUSTICHOME

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Dowagiac, Michigan, USA

Reviewed: Dec. 5, 2009

I followed this recipe using the olive oil and enjoyed it! It was a great side dish to our pepper and onion sausages. Thanks for sharing

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Reviewer:

TurtleLove

Reviewed: Aug. 7, 2009

This had a very "off" taste. Neither my husband or I liked it at all. It smelled great while cooking. I wish I had stopped after sauteeing everything and just added a little salt and pepper instead of the soy sauce and spices.

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Reviewer:

JOSEPHINE

Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA

Living In: Aurora, Illinois, USA

Reviewed: Mar. 22, 2009

We thought it was interesting...but not good enough to make again.

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Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

Reviewed: Apr. 10, 2007

I loved the flavor combination of sweet and savory. Presentation is beautiful with all the colors. Used red, yellow, and green peppers, and when you toss in the red of the onion, it is just beautiful. Used a large braeburn and subbed Tuscan blend seasoning for the basil. This would be wonderful with fresh basil and rosemary. I would love to try subbing out the herbs with curry powder, as I love the flavor combo of apple and curry. I did add some salt and cracked pepper. Wonderful sidedish that honestly, I could eat all on its own. Thanks for this super quick and easy recipe that looks so pretty on the table.

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