Great recipe! My family loves roasted vegetables. Almost any fresh vegetable works well. I tried whole green beans, onions, red, yellow & green bell peppers. After cutting up the onion and peppers, I placed everything in a large plastic food storage bag and added the olive oil, crushed basil, salt & pepper to the bag & mixed it up to coat evenly. Then I placed it in the refrigerator until ready to roast. Even those who don't care very much for vegetables gave raving reviews!
I've been making my version of this for a long time now (same technique, a couple of different vegetables). Very adaptable, great for those excess vegetables needing to be used up. Easy and fun to experiment with different Italian herbs & hot pepper. I frequently toss in chicken pieces to the mixture. This is a wonderful side or main dish. In the morning, I serve left-overs as a side with eggs.
This is the BEST side dish recipe I have come across in a long time. I did not use the eggplant. I also used green and yellow bell peppers as well as the red bell peppers. Easy, quick, delicious and nutritious. This is great for a weeknight but absolutely company worthy. I have shared this recipe with many of my friends. Love it!
This combination of vegetables and herbs is delicious! This has me wanting to put out a veggies and herb garden for sure with these specific vegetables for planting. This recipe is a keeper for sure. Thanks
Delicious!! Really really good. There's plenty of sweetness that even the picky children might like it and oh so many wonderful flavors - your grown-up tastebuds will love. This recipe is a new staple in my Thanksgiving menu.
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