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As other reviewers have noted this is a wonderful vegetable dish. The vegetables were roasted earlier in the day and then simmered with the stock at meal time. The dish was served as a main course over Oven Baked White Rice, Perfect Every Time!.

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PaulaG July 28, 2011

This fits the bill when you want something healthy and delicious. The temp has dropped and it's been raining off and on all day so the roasting was comfortably done. The flavors are marvelous and the rice mentioned by the other reviewers was just a natural side kick and must have. I couldn't have ask for a nicer dinner this evening.

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Annacia July 22, 2011

This is an excellent vegetable dish! I made it as a main meal and served it over brown rice. Delish! I cut the recipe in half and made just as directed. The half recipe of vegetables took 30 minutes to roast. Thanks for sharing, Pets! Made and enjoyed for your May 2010 LiveStrong cookathon.

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**Tinkerbell** May 04, 2010

Wonderful combination of vegetables. Had a real nice texture to it, and quite filling. I did not bother to peel tomatoes and peppers and thought that 1 cup of vegetable stock and 2 tablespoons of oil was plenty. Also, I should have roasted it longer (I confused boiling time with roasting time). It still turned out great. I served over rice and sprinkled with parmesan cheese. Feta would have been very good too. Had leftovers as a side of veggies the next day. At first I wondered whether it needed more seasoning but BF thought it was fine as is and it did have this terrific texture to it so I have to give this recipe 5 stars. Next time I will roast for a full 35 minutes at least. Great recipe idea.

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Kumquat the Cat's friend July 11, 2005
Roasted Vegetables With Chickpeas