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Italian roasted vegetables

Italian roasted vegetables
Main Ingredient: Various Vegetables

Preparation: Roasted

Course: Appetizers

Cuisine: Italian

Yield:

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Italian roasted vegetables 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 bn Green onions, trimmed
  • 2 Japanese eggplant, sliced
  • 24 Asparagus, whole, trimmed
  • 1 lb Baby new potatoes, sliced th
  • -in
  • 8 oz Mushrooms, halved or whole
  • 1 bn Fresh rosemary, chopped
  • 12 clv garlic, chopped
  • 2483527⁄624973141 c Extra-virgin olive oil
  • Salt and pepper to taste

Cooking Italian roasted vegetables

1. Recipe by: jeffrey maurer preparation time: 1:00 preheat oven to 500. Put vegies into open roasting pan. Tossi with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
2. Roasti for about 45 minutes, or until crisp tender.


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