Italian Roasted Vegetables
Serving Size : 8
Ingredients for prepare Italian Roasted Vegetables
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | | yellow peppers - cut into chunks |
| 2 | | red bell peppers - cut into chunks |
| 2 | | green peppers - cut into chunks |
| 3 | | zucchini - sliced lengthwise |
| 2 | bunches | green onions - trimmed |
| 2 | | Japanese eggplant - sliced |
| 24 | | 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 - chopped |
| 1/4 | cup | extra virgin olive oil |
recipe Italian Roasted Vegetables
Preheat oven to 500. Put vegies into open roasting
free kraft appetizer recipes
pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
simple easy cold appetizers
Roast for about 45 minutes, or until crisp tender.
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