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Well, this was a masterpiece. Everyone was very impressed when this appeared on the table this Thanksgiving. We are vegetarian, and I searched all over for a veggie main dish. This was a really big hit. Thanks for this recommendation! Fantastic blend of flavors. I did leave out the tomatoes, simply because I'd added everything else and didn't see how they would fit!! I will make this many times. Thank you!! UPDATE! I've made this many, many times since Thanksgiving and have started to play around with it some. Tonight (see picture) I used sweet potatoes and added halved big button mushrooms. Also added a few leeks I needed to use up. Also, instead of just zucchini, I used some yellow squash. TERRIFIC recipe, I can't recommend this enough! I felt so sick today and this was all that sounded good to me---such a healthy, healing meal!
Absolutely Delicous. I used tomatoes,kohlrabi, kabocha squash, green bell peppers, red bell peppers, carrots, and sweet potatoes. I only roasted for 1 hour and the texture of these vegetables was perfect. I skipped the cheese since I did not have it on hand. Will add the cheese the next time around. I love it and will use this regularly. Thank you for sharing this recipe.
What a great recipe!!! Evelyn this is fantastic! I really enjoyed how the veggies cooked down like you said and even though I made this for 2 people, we very much enjoyed the leftovers, just like you say! Made for ZWT - A Seasoned Sailor and his Sassy Sirens.
Exquisite texture! The vegetables softened and blended together really well. I was totally full, even though we halved the oil. Cheese melted down to just a hint of taste. I'm not normally fond of zucchini, but loved it in this dish. Thought it could have used one more tomato maybe? This was our main veggie entree. Will be making again. Only drawback was that it takes a while, not good for a weeknight recipe.
This was excellent - I have made it a few times. I omitted the cheese and used a 28 ounce can of peeled plum tomatoes with juice in place of the 2 large tomatoes and water. I also doubled the amount of mint. Great recipe Evelyn!
I forgot the stars...sorry.
Wow! Who knew vegetables could be so good. I had to use parmesan for the cheese, but it turned out great. It tastes even better when it has time to sit and the flavors blend. My kids loved it and they are not usually fans of zucchini. Thanks Evelyn!
I halved the recipe, and on that amount used 3 courgettes/zuchini, I still had a very full baking tray as you can imagine. I used Kefaloteri cheese and that was a good choice, whilst roasting it disapeared in the juices and it gave the dish an authentic Greek flavor without overpowerng. Made it as aside dish for a Mediterranean dinner party and was clever enough not to serve everything and keep some apart, I just tasted the (cold) left overs and it tastes even better then the night before. A great dish for the summer season with picnics and barbecue. I prepared all the vegetables in the morning to the point of the herbs, oil and water. I mixed all that in a jug, poured over the vegetables that were in a large bowl, mixed it with my hands and transfered it to the roastng tray, it took about an 1 hour plus for this amount. Easy and no fuss, I know I will make this often!!!
I had this last week at Cat Cora's restaurant, and this is just as good! I omitted the potatoes and used feta, mozzarella, and ricotta in the last 15 minutes. Awesome!
Boy is this good!! I used zucchini, potatoes, eggplant and sweet potatoes and pecorino cheese, and it was terrific. We couldn't stop eating this, what more can I say :) Can't wait to make it again! Thanks for this wonderful keeper.