Italian Roasted Vegetables
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 whole asparagus spears — trimmed
1 pound baby new potatoes — sliced 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
Preheat oven to 500:. Put veggies 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.
NOTES : Serve hot or at room temp. with fresh Italian bread, not toasted.
Tags: asparagus spears, black pepper, bunches, chopped garlic, extra virgin olive oil, green onions, green peppers, italian bread, japanese eggplant, new potatoes, pound baby, red bell peppers, roasted vegetables, salt and pepper, yellow peppersRelated recipe posts
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