Reviewed: Jun. 12, 2012

I have been using this recipe for years. I use it as a base for whatever vegetables I am roasting. If you don't have potatoes, you can cut down the cooking time. Note that I usually use dried herbs. The reviewer who said that it does not work with dried herbs must have been doing a one-for-one substitution. If you substitute 1 teaspoon dried for a tablespoon fresh it works fine.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Luv2Cook501

Reviewed: Jun. 9, 2012

great recipe, roast some garbanzo beans until they are crunchy or really chewy to add a little protein.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kkellen

Reviewed: Jun. 4, 2012

Yum! The farmer market's selection of squash is phenomenal during this time! Add a variety of colors to the mix :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

andrealo

Reviewed: Jun. 1, 2012

good

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Keyur

Cooking Level: Beginning

Reviewed: May 23, 2012

A great new side for just about anything, the whole family loved it. I used what I had, veggies were red peppers, baby bella mushrooms, zucchini and yellow squash and red potatoes (cut small). Used dried thyme and fresh rosemary. I put spices, vinegar and oil in a ziploc and shook it, then placed potatoes on one baking sheet and other veggies on another. Sprinkled all with sea salt and black pepper. Cooked potatoes for 40 minutes and other veggies for 20 minutes. Simple and delicious, easily adaptable to what is in season. Thanks, in the regular rotation now!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JELLOB3P0

Reviewed: May 12, 2012

Family just loved it. Made a perfect addition to my lunch the next day.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Nadine

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

Reviewed: May 1, 2012

This was wonderful! I made it just like you said, except I cooked it at 400 degress and covered with foil and all veggies came out perfect. The family loved it. I will make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

korolko

Reviewed: Apr. 27, 2012

Overall, good but too much oil.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angela

Cooking Level: Intermediate

Living In: Lindenhurst, Illinois, USA

Reviewed: Apr. 26, 2012

These veggies are so delicious! However, they are tedious to make with having to chop all the veggies. And squash is not easy to cut! It all paid off in the end when I tasted these delicious veggies. I used russet potatoes and lemon juice instead of balsamic vinegar since I had those items on hand. I also used dried seasonings since I had those on hand also. I can imagine the taste would be even more delicious if using fresh seasonings. This recipe is definately a keeper!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

laceyv

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Reviewed: Apr. 26, 2012

Wonderful. I agree with some of the reviewers, toss in the onions, peppers a little later to keep their colour. I chose different vegetables, including celery, carrots, sweat peas and Jerusalem artichokes (so yummy!). Will redo this on a very regular basis--great to get the whole family to have a large portion of vegetables.

Was this review helpful? [ YES ]
2 users found this review helpful