Italian Roasted Vegetables Recipe
3 pcs. Zucchini, cut lengthwise
1/4 cup of Extra Virgin olive oil
2 pcs. Sliced Japanese Eggplant
2 pcs. Yellow Peppers, sliced in chunks
8 ozs. whole or halved Mushrooms
2 pcs. Red Bell Peppers, sliced in chunks
12 chopped cloves of Garlic
2 pcs. Green Peppers, sliced in chunks
24 spears of whole Asparagus, trimmed
1 lb. thinly sliced Baby New Potatoes
A bunch chopped Rosemary (fresh)
Pepper & salt for seasoning
2 bunches trimmed green Onions
Oven should be preheated to around 500′ F. Place the vegetable slices in an open pan for roasting then mix it together with pepper, salt, garlic and rosemary and together with some olive oil for coating the vegetables.
Cook it in the oven, roasting the vegetables for 45 mins. or just until they are soft and crisp.
