This colourful dish has the perfect blend of veggies. It is simple to prepare and can be served as a side dish, salad or light meal. Feel free to use whatever vegetables and herbs you have on hand.
I think roasted vegetables are the best! Here's the variety I used: sweet potato, white potato, red onion, carrot, zucchini. I tossed the first four vegetables in a large bowl until coated with the olive oil and then placed in the baking pan. Roasted them about 20 minutes and then added the zucchini chunks that were marinated in a small amount of balsamic vinegar, s&p and basil. Roasted about 20 minutes more. - 19 Dec 2009 (Review from Allrecipes US | Canada)
This recipe turned out very well. We made it as an accompaniment to salmon, and the combo was delicious. We especially loved the roasted yams. Everything fit on a single baking sheet, so we just used the one. Our vegetables started burning pretty early, so I reduced the temp to 400 degrees and stirred the veggies, and that worked for us. After cooking we couldn't wait to try it, so we skipped the 30 minutes of cooling time. We wanted to eat the veggies hot, so that worked for us. We'll definitely make this one again. Would live to try it on the grill like everyone else did. - 04 Oct 2008 (Review from Allrecipes US | Canada)
Fantastic! I used the vegetables that I had on hand and I marinated them for a couple of hours and placed them on the grill instead of roasting them - wonderful! so good! - 02 Oct 2008 (Review from Allrecipes US | Canada)