ITALIAN ROASTED VEGETABLES

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Italian Roasted Vegetables image

I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish. Serve hot or at room temp. with fresh Italian bread.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 1h5m

Number Of Ingredients 13

2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunch green onions, trimmed
2 japanese eggplant, sliced
24 whole asparagus spears, trimmed
1 lb baby new potatoes, thinly sliced
8 oz mushrooms, whole or halved
1 bunch fresh rosemary, chopped
12 clove garlic, chopped
1/4 c extra virgin olive oil
salt and pepper, to taste

Steps:

  • 1. Preheat oven to 500.
  • 2. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
  • 3. Roast for about 45 minutes, or until crisp tender.

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