I love roasted vegetables and this dressing is delicious! I think the recipe was supposed to instruct you to toss the vegetables in olive oil before putting them in the oven as 1/4 cup olive oil is listed in the ingredients (in addition to the oil for the dressing) and I have never roasted vegetables without tossing them in oil first. Great recipe Emily! Read More
I love roasted vegetables and this dressing is delicious! I think the recipe was supposed to instruct you to toss the vegetables in olive oil before putting them in the oven as 1/4 cup olive oil is listed in the ingredients (in addition to the oil for the dressing) and I have never roasted vegetables without tossing them in oil first. Great recipe Emily! Read More
This was pretty good. Next time I will adjust the dressing to better suit my tastes. Also I used zuchini because there was no yellow squash at the store and that worked great. I will roast the eggplant and zuchini a little less next time before adding the rest of the vegetables as i found they were a bit over done and the rest were a bit under cooked. Overall this is a good basic recipie that I will make again just with a few tweaks. Read More
I enjoyed the recipe. I used eggplant some homegrown squash..not sure of what kind zucchini garlic red bell pepper red onion and tomatoes as the vegetables in this dish. I liked the sauce quite a bit but didn't really care for this served cold. I heated it up the next time and prefer that to it being served cold. Read More
This recipe worked out great for us! I served this at a Holiday meal and it was a great success! I also used green zuchini instead of yellow and it was delicous. One thing I would leave out next time is the basil and oregano in the dressing it did not fit with my tastebuds. Thanks Emily! Read More
Good recipe but it really depends if you like vinegar or not. My family does and this was gobbled right up. I'm only giving it three stars because if you follow it exactly the veggies get a bit overcooked and there's too much dressing. But it definitely has potential! Read More
I thought it was too vinegary I cut vidalia onions into large peices zucchini squash peppers any vegetables you want to use. I then use olive oil lots of oregano parsley adobo pepper and some lemon juice to marinade for about 30 minutes. I just grill or put on my inside grill and they are so delish! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I love roasted vegetables and this dressing is delicious! I think the recipe was supposed to instruct you to toss the vegetables in olive oil before putting them in the oven as 1/4 cup olive oil is listed in the ingredients (in addition to the oil for the dressing) and I have never roasted vegetables without tossing them in oil first. Great recipe Emily!
This was pretty good. Next time I will adjust the dressing to better suit my tastes. Also I used zuchini because there was no yellow squash at the store and that worked great. I will roast the eggplant and zuchini a little less next time before adding the rest of the vegetables as i found they were a bit over done and the rest were a bit under cooked. Overall this is a good basic recipie that I will make again just with a few tweaks.
I enjoyed the recipe. I used eggplant some homegrown squash..not sure of what kind zucchini garlic red bell pepper red onion and tomatoes as the vegetables in this dish. I liked the sauce quite a bit but didn't really care for this served cold. I heated it up the next time and prefer that to it being served cold.
This recipe worked out great for us! I served this at a Holiday meal and it was a great success! I also used green zuchini instead of yellow and it was delicous. One thing I would leave out next time is the basil and oregano in the dressing it did not fit with my tastebuds. Thanks Emily!
Good recipe but it really depends if you like vinegar or not. My family does and this was gobbled right up. I'm only giving it three stars because if you follow it exactly the veggies get a bit overcooked and there's too much dressing. But it definitely has potential!
I thought it was too vinegary I cut vidalia onions into large peices zucchini squash peppers any vegetables you want to use. I then use olive oil lots of oregano parsley adobo pepper and some lemon juice to marinade for about 30 minutes. I just grill or put on my inside grill and they are so delish!
