Italian Roasted Vegetables
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 Yellow Peppers sliced
2 Red Bell Peppers sliced
2 Green Peppers sliced
3 Zucchini Sliced Lengthwise
2 Japanese Eggplant Sliced
24 spears Asparagus Whole, trimmed
1 pound Baby New Potatoes Sliced thin
8 ounces Mushrooms Halved or whole
1 sprig  Fresh Rosemary Chopped
12 cloves Garlic Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper To taste

Preparation

1 Preheat oven to 400. 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 30-45 minutes, or until fork- tender.

About


NOTES : Serve hot or at room temp. with fresh Italian bread.