Italian roasted vegetables
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.
MC-RECIPE@...
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