My favourite way to have vegetables! I used zucchini, bell pepper, eggplant and carrots because that's what I had on hand. Cook time was on the spot in my oven!<br/>Made for CQ 2014
Used all the veggies called for except for the potatoes as I was also making a pasta dish and did not want more carbs. Oven-roasting vegetables is one of my favourite ways of preparing them, and this was a fab combo of flavours. I did throw in a generous amount of dried oregano and basil to provide an herbal note.
This was amazing! I took it to a holiday party in an insulated pyrex portable and got tons of complements on it. I can't wait to have it fresh out of the oven. Definitely making it again. And, it is super easy!
Loved these tasty veggies!! The rosemary and garlic combined with the roasting gives these veggies a phenomenal flavor. Had to make a little change in that had to use regular eggplant as the Japanese eggplant was not available nor was the zucchini so left that out and left out the potatoes, other than that made as written and will be making again. This is a keeper that will be made again and again. Thanks for the post.
This was amazing! I used a combination of red peppers, zucchini, summer squash, eggplant and portabellas. I also added fresh oregano and basil after roasting the veggies. These were great the first day. The next day, I pulled the veggies out of the fridge and let them come to room temperature, then drizzled them with a bit of aged balsamic and garlic infused olive oil....oh my! These veggies were SUPERB the second day! Thanks, lazyme, for a terrific (and for me, make ahead) side dish that was great for our Memorial Day cookout!
It was too cold to go out grocery shopping so I used what I had home:potatoes,red and white onion,garlic,one scallion,carrots. I'll make this a lot,especially in summer when all the veggies are available. I used a salt with rosemary in it.Thanks for sharing.
Very yummy! Did recipe as posted, but halved the recipe. Veggie hating hubby went back for seconds and I loved the way it tasted and the combination of so many different veggies. I'm glad I found this, thank you, it's a keeper!
WONDERFUL! I tossed everything in a bowl before spreading out on a baking pan. I used whole small sweet peppers (red, orange and yellow), zucchini and another kind of summer squash, eggplant, long beans, purple and red potatoes, small fresh picked red onions with the tops, fresh picked green onions and added coarse salt. The fresh ground black pepper and rosemary are fabulous spice combo. Made for the ZWT4.
I beleive all veggies are better roasted, it really brings out the flavor, this recipe has a great combo of veggies, I made as stated only omitted the green onion and used sweet onions instead but increased the garlic cloves, just delicious, thanks for sharing hon!...Kitten:)
Wonderful recipe with lots of color and flavor. I did not have asparagus and look forward to trying again with all ingredients.