italian roasted vegetables

Name: Italian Roasted Vegetables
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 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(es) green onions, trimmed; 2 - japanese eggplant, sliced; 24 - whole asparagus spears, trimmed; 1 pound(s) baby new potatoes, thinly sliced; 8 ounce(s) mushrooms, whole or halved; 1 bunch(es) fresh rosemary, chopped; 12 clove(s) garlic, chopped; 1/4 cup(s) extra virgin olive oil; - salt and pepper, to taste

(1 RATING)

8 Pinches 1 Photo

Vicki Butts (lazyme)

Grapeview, WA

Updated on Dec 24, 2018

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.

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

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 bunches green onions, trimmed
2 - japanese eggplant, sliced
24 - whole asparagus spears, trimmed
1 pound baby new potatoes, thinly sliced
8 ounces mushrooms, whole or halved
1 bunch fresh rosemary, chopped
12 cloves garlic, chopped
1/4 cup extra virgin olive oil
- salt and pepper, to taste

How To Make italian roasted vegetables

Step 1

Preheat oven to 500.

Step 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.
Step 3

Roast for about 45 minutes, or until crisp tender.
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