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Italian roasted vegetables
Artist: _
Categories: Appetizers, Italian, Roasted, Vegetables, Western European
Yield: 8
Rating: 0
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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 bunchGreen onions, trimmed
2 Japanese eggplant, sliced
24 Asparagus, whole, trimmed
1 lbsBaby new potatoes, sliced th
-in
8 ozMushrooms, halved or whole
1 bunchFresh rosemary, chopped
12 clGarlic, chopped
1/4 cupExtra virgin olive oil
Salt and pepper, to taste
Procedures:
1Recipe by: jeffrey maurer preparation time: 1:00 preheat oven to 500.
2Put vegies into open roasting pan.
3Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
4Roast for about 45 minutes, or until crisp tender.
 
 
 
 

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