Grilled Herbed Vegetables

From: WiGal

On Sep 5, 2009

Loved it! Versatile, attractive, and easy. The only thing I would do differently next time is bake it longer -30 minutes instead of 25. I did have them in foil but switched it to a casserole so the photo would look the way I wanted it to. I have some leftovers so tomorrow for lunch I plan on making a pizza-crust from Healthy Italian Bread Sticks or Pizza Crust, pesto, leftover veggies, and cheese.

From: Chef #509942

On Jul 6, 2008

I tried this recipe both ways. The first time I followed the recipe to the letter, except I used olive oil cooking spray instead of olive oil, just because to reduce the calories. The first time I baked the veggies and they turned out great. The second time, the only other change outside of the cookins spray was that I used dry Italian seasoning because I was out of basil. I grilled the veggies on my George Foreman grill that second time and it turned out delicious! I'll be cooking this again! Both times I used Zucchini, yellow squash and yellow peppers.

From: juniperwoman

On Apr 30, 2007

This is such an amazingly simple and good recipe. I did 5 cups of vegetables--a red and a yellow pepper, an onion, and a small head of broccoli. I also used a whole bunch of herbs and spices, including lots of pepper... and the results were fantastic! I will be making this all summer. Thanks, Jess! UPDATE: I did this in the oven with broccolini and it came out great. I just eyeballed some olive oil and sea salt, and did at the suggested 350 for forty minutes. Excellent.

From: BestTeenChef

On Apr 23, 2006

This was great! I used frozen veggies(not thawed) and it still only took 20 minute(exactly!) This made a great side dish with pork chops. Thanks for the recipe!