Mediterranean Roast Vegetables

"The flavor of this dish is nice, but if I made it again I would cut way back on the oil and the vinegar. It called for far too much and the veggies were drowning. Also, the recipe will easily work for..." See more 6 people. It's a large recipe for four."

"I took the submitter's suggestion and used vegetables I had on hand. I used sweet red pepper, zucchini, and vidalia onion. I chose not to use potatoes as I was already serving rice with my meal. I dri..." See morezzled on just enough oil to coat the veggies before roasting. I used white balsamic vinegar, but only used a small amount. Even that amount threatened to overpower the vegetables. I halved this recipe AND skipped the potatoes and this still made a good bit - more than two servings. Because I was roasting a chicken, I needed to roast these veggies at 350 F. After one hour mine were done perfectly at that temperature."

"Like anonymous suggested I used what I had, which was 1 fennel bulb, 1 potato (about to sprout), 3 half used onions (I kept forgetting I had already started one), 3/4 of a red bell pepper, a half bunc..." See moreh of asparagus (slightly wilted), 1 zucchini, 8 cloves of garlic and 6 cherry tomatoes that had seen better days. I used just enough oil to coat, then before serving drizzled just a touch more and sprinkled with sea salt & a squeeze of lemon instead of the balsamic vinegar. This was a great way to clean out that veggie drawer! Even with only 1 potato my veggies served 4 with plenty leftover for tomorrow's lunch. Yum. (oh, baked at 400 for 45 minutes)"