Reviews 23

November 17, 2010
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By: EatingWell User
Very quick and a good healthy recipe. I decided to go with the full Tablespoon Oregeno and was glad I did. Didn't find it overpowering; on the contrary I would think it a bit bland otherwise. Served over brown rice and made for a great meal. Reheated well the next day.
August 29, 2010
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By: EatingWell User
I added eggplant and used balsamic vinegar instead of the red wine. I topped it with kalamata olives and feta cheese. What a hit!
August 10, 2010
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By: Jessica Icard
Served it over brown rice. It was *SO* good. I didn't have any Parm so I used Monterrey Jack instead. AWESOME. <3 I can't wait to have my leftovers and I can't wait to make it again!
July 28, 2010
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By: EatingWell User
It was DELICIOUS!!!! It was very easy to prepare! Made it as a side dish w/out the rice....my family loved it! Will definitely make it again :-)
July 27, 2010
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By: lolo410
A quick and tasty meal with brown rice! A little too much oregano for my taste so next time I'll reduce the amount. A definite keeper for summer!
July 26, 2010
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By: EatingWell User
I added a teaspoon of sugar at the end because that's what I always do when cooking beans and vegetables. This recipe is delicious!! Serve as a side dish to a meat entree!
July 25, 2010
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By: EatingWell User
Fresh, colorful, and delicious!!! I questioned the vinegar, but it was exactly what the veggies needed!! No left-overs here! Brenda
July 22, 2010
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By: EatingWell User
I made this last night and was so pleased with the result! Flavorful, colorful and very different. What a way to use up extra garden bounty! I picked the oregano out of my herb garden, used zucchini, summer squash and tomatoes from a friend's garden, and used microwaveable brown rice. I highly recommend this one!!
July 20, 2010
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By: EatingWell User
I made this for dinner tonight. I thought is was very good and very filling. I served it over some brown rice. I didn't feel there was too much oregano. I plan to enjoy left overs for lunch tomorrow.
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