4 Reviews

Russ and I both really enjoyed this thanks awalde. I used 1 eggplant, 2 small zuccs and the equivalent of 1 capsicum (mixed a few strips each of red, green and yellow) and about half the dressing as I have heaps of parsley growing right now (have quite a bit left over so am going to freeze it). I can imagine this as part of an antipasto platter, as a salad or a side. It's so easy to make and to eat that I can't wait to do it again soon. Have posted a photo but it seems to be lost in space ;-)

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JustJanS November 21, 2011

I love roasted veggies - these were great and the dressing was a very nice touch. I used eggplant and zucchini. Went nice with the pork tenderloin I prepared. We did eat it while it was still warm, I imagine it would be great cold also.

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morgainegeiser June 05, 2013

I tried this as a delicious sauce for roasted sweet potatoes, Yukon gold potatoes, red potatoes and carrots! Yum! Used cilantro leaves and stems. Threw everything into the blender and this sauce was so easy to make. Will prepare again soon! Reviewed for NA*ME tag/November.

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COOKGIRl November 06, 2012

Delicious!!! I'm the only one who tried it! I used small light green zucchini, red bell pepper, the eggplant, freshly squeezed lemon juice, cold pressed extra virgin olive oil, sea salt, freshly ground black pepper, plus the rest of the ingredients. I recommend this! Made for March 2012 NA/ME Tag!

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UmmBinat March 11, 2012
Roasted Vegetables Plate With Cilantro Parsley Dressing