This is really yummy! I've made it according to instruction and have also made it with other veggies like squash and potatoes. This is definitely a keeper. Thanks for sharing!
Wow! These vegetables turned out perfect! I used zucchini, red pepper, cubed red potates, mini carrots, sweet onions and broccoli all mixed together and it turned out beautifful and delicious. I really like that it didn't taste oily when cooked. I added some seasoned salt after taking it out of the oven and it was just right. This will be my go to recipe for roasted veggies. Thanks for posting!
These are my hubby's favorite roasted veggie recipe, we have enjoyed them several times and somehow I forgot to rate them! I love the versatility of this recipe and have subbed other veggies with success. Today, I used eggplant instead of zucchini because the store didn't have any, and it was delicious. We also like to sprinkle some parmesan on top after roasting. Thanks for posting!
Delicious!!!! Made this last night for Let's P-A-R-T-Y tag game 2009 and I did add some broccoli and cauliflower to the vegies to finish them up. Everything complimented each other and was so easy and the flavor from the spices and the oil were just right. Top it with some fresh grated parmesan cheese as another reviewer did (oh yeah). Served it with Herbed Pork Tenderloin#34335 and Tasty Scalloped Potatoes and Onions#146830. Will definately make this again and again. Thank you!
Fantastic vegetables!!! I love the Italian spices and the vegetables were cooked just right, not too disintigrated but had gotten soft but still with texture! The mushrooms were so good and I love the tomatoes. I used roma tomatoes because of the recipe title and they are always the best in flavor. I added a couple of anaheim peppers to the mix along with my green bell pepper and they were great!! I was rushing I suppose because I completely forgot the garlic and these still had wonderful flavor, I cannot imagine how good they will be with the fresh garlic!! I realized this and I sprinkled some garlic powder and a little more cracked black pepper and salt and roasted them for 5 more minutes to meld in those flavors. I will definitely make these again with fresh garlic!!!! Loved them, thanks!!!
Super yummy! Followed the recipe exactly (using both a green and red pepper for extra color) Served with Chicken Paillardes With Mustard Cream & Tarragon Sauce and Creamy Parmesan Risotto With Asparagus.
DH and I absolutely loved this recipe! We served it as a side dish to a roasted duck. I used a mixed assortment of mushrooms (oyster, cremini, etc) and added a little more olive oil. Other than that, I didnt change a thing. This is super easy and super delicious and I will definitely be making this again. Thanks so much for posting!
Thanks for posting this Pampered Chef recipe! I went to post it and found it already here. It's one of my favorites and the way I most often prepare zucchini in the summer. The flavor of this mix is amazing! Others suggest adding broccoli or cauliflower, but I think adding them would "over-power" the flavor of the other veggies in this recipe. Occasionally I add a moderate amount of grated parmesan cheese on top as soon as these come out of the oven.
I used what I had on hand and it made a very good roasted vege side dish. I used cauliflower & broccoli as suggested by Gapeach. I left out the zucchini and bell peppers as I didn't have any on hand. I placed everything into a plastic food bag and mixed carefully, then tipped onto the baking sheet lined with baking paper......easy clean up!. I also put the tomatoes into the bag to get the last of the oil etc before addding them. A dish I will certainly make again and will go into my keepers file :)
I made this recipe after searching for one that had similar ingredients as what I had on hand. I made mine with the addition of eggplant, and I cooked mine a lot longer to get that roasted, almost dehydrated taste. Very good combination.