Italian Roasted Vegetables

Course : Vegetables
Serves: 8
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Ingredients:

2 medium yellow peppers -- cut into chunks
2 medium red bell peppers -- cut into chunks
2 medium green peppers -- cut into chunks
3 medium zucchini sliced lengthwise
2 bunches green onions -- trimmed
2 medium japanese eggplant -- sliced
24 medium 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
1/4 cup extra virgin olive oil
1 teaspoon salt and pepper -- to taste
 

Preparation / Directions:

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.


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