Italian Roasted Vegetables |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish. Ingredients:
2 yellow bell peppers, cut into chunks |
2 red bell peppers, cut into chunks |
2 green bell peppers, cut into chunks |
3 zucchini, sliced lengthwise |
2 bunches green onions, trimmed |
2 japanese eggplants, sliced |
24 asparagus spears, trimmed |
1 lb new potato, thinly sliced |
8 ounces mushrooms, halved |
1 bunch fresh rosemary, chopped |
12 garlic cloves, chopped |
1/4 cup extra virgin olive oil |
salt and pepper, to taste |
Directions:
1. Preheat oven to 500ºF.
2. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
3. Roast for about 45 minutes, or until crisp tende.
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