Author :: ArielRose
Category :: Appetizer Recipes
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 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
Italian Roasted Vegetables
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.
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