After making this for years, and enjoying it, I started to get into vegetarian cooking and purchased Deborah Madison's "Vegetarian Cooking for Everyone". Imagine my surprise when I found this recipe, almost exactly as written, in that cookbook! However, the poster left out a step, which is to parboil the potatoes, already sliced (DM also recommend fingerling potatoes sliced in half, if available), for 10 minutes, before roasting with remaining veggies. At that point, you cover with foil, bake at 375 for 35 minutes, then uncover and bake another 15. Might help some of you crunchy potato people out.
Anyway, if you enjoyed this, I highly suggest the Madison cookbook mentioned. It is beyond phenomenal. I am not even a vegetarian, and it is by far my favorite cookbook.
And as a side note, please, never use dried cilantro or parsley as suggested by another reviewer. They have 0 flavor.
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After making this for years, and enjoying it, I started to get into vegetarian...