Italian Roasted Vegetables


2 each Yellow Peppers – Cut into Chunks
2 each Red Bell Peppers – Cut into Chunks
2 each Green Peppers – Cut into Chunks
3 each Zucchini – Sliced Lengthwise
2 bunches Green Onions – Trimmed
2 each Japanese Eggplant – Sliced
24 spears Asparagus – Whole, trimmed
1 poundBaby New Potatoes – Sliced thin
8 ounces Mushrooms – Halved or whole
1 bunchFresh Rosemary – Chopped
12 cloves Garlic – Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper – To taste

How to prepare

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

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