Italian roasted vegetables

Yield: 8 Servings

Measure Ingredient
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 pounds Baby new potatoes; sliced thin
8 ounces Mushrooms; halved or whole
1 bunch Fresh rosemary; chopped
12 Cloves garlic; chopped
¼ cup Extra virgin olive oil
Salt and pepper; to taste

Date: Tue, 12 Mar 1996 15:56:02 EST From: YQYM81A@... (MS KIMBERLY J MENDOZA) Recipe By: Jeffrey Maurer

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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