Roasted Vegetables

perfect

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!

Easy, fast, healthy, yummy!

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

Left out the beets, but otherwise a great side dish. Helathy and tasty.

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.