Italian Roasted Vegetables

Vegetable

Ingredients

  • 2 Yellow Peppers, Cut into Chunks
  • 2 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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Submitted 6/13/05.
Source: Jeffrey Maurer
Submitted By: Marlen
matchlessm@aol.com
Italian Roasted Vegetables