Italian Roasted Vegetables
| Yield: | 8 Servings |
| Categories: | Appetizers |
| 2 | Yellow peppers; cut into chunks | |
| 2 | Red bell peppers; cut into chunks | |
| 2 | Green peppers; cut into chunks | |
| 3 | Zucchini; sliced lengthwise | |
| 2 | bn | Green onions; trimmed |
| 2 | Japanese eggplant; sliced | |
| 24 | Whole asparagus spears; trimmed | |
| 1 | lb | Baby new potatoes; sliced thin |
| 8 | oz | Mushrooms; halved or whole |
| 1 | bn | Fresh rosemary; chopped |
| 12 | Cloves garlic; chopped | |
| 1/4 | c | Extra virgin olive oil |
| Salt and pepper; to taste |
Advertisement