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Italian Roasted Vegetables

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

Preheat oven to 500.
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 and tender.
Serve hot or at room temp. with fresh Italian bread, not toasted.

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This entry was posted on Thursday, June 5th, 2008 at 12:30 am and is filed under Appetizers, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

2 free 5 gal bottles + 1 case .5 liter bottles

4 Responses to “Italian Roasted Vegetables”

  1. The Italians eat a lot of vegetables and also like to assort all the food types :)

  2. oh my gosh Val, that sounds SO good! I had no idea you could roast green onions! I just wish I could convince the men in this house that things like green peppers and eggplant are actually FOOD- lol

    Elizabeths last blog post..Fruit and Potato Crisps Giveaway

  3. Yum! That has all of me favorites, plus a couple I’ve never cooked myself. I like the variety!

    I’ve tagged you for a meme

    Lynnes last blog post..Spell Sewing Mom in Japanese - a Meme

  4. Fudge - your CountryFudgeDOTcom site made me so hungry. Would you consider sending me a sample to review and a sample to giveaway in a contest?

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