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Italian Roasted Vegetables Recipe | |
Vegetable | |
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Ingredients:
2 Yellow Peppers, Cut into Chunks2 Red Bell Peppers, Cut into Chunks 2 Green Peppers, Cut into Chunks 3 Zucchini, Sliced Lengthwise 2 bunches Green Onions -- Trimmed 2 Japanese Eggplant, Sliced 24 spears Asparagus, Whole, trimmed 1 pund Baby New Potatoes, siced thin 8 ounces Mushrooms, halved or whole 1 bunch Fresh Rosemary, Chopped 12 cloves Garlic, Chopped 1/4 cup Extra Virgin olive oil Salt and pepper, to taste
Directions:
Preheat oven to 500. Put vegies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp tender.Serve hot or at room temp. with fresh Italian bread, not toasted. Serves 8
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