Italian recipes

Italian Roasted Vegetables

Course : Italian
Source: Jeffrey Maurer
Serves: 8

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

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.

Italian Roasted Vegetables

Ingredients:

Preparation / Directions:

More Italian Recipes