Italian Roasted Vegetables

Name: Italian Roasted Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving(s)
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

(10)

Recipe by lazyme

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.

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READY IN: 1hr 5mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 500ºF.
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 45 minutes, or until crisp tende.

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