italian roasted vegetables
(1 rating)
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.
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For italian roasted vegetables
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2yellow bell peppers, cut into chunks
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2red bell peppers, cut into chunks
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2green bell peppers, cut into chunks
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3zucchini, sliced lengthwise
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2 bunchgreen onions, trimmed
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2japanese eggplant, sliced
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24whole asparagus spears, trimmed
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1 lbbaby new potatoes, thinly sliced
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8 ozmushrooms, whole or halved
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1 bunchfresh rosemary, chopped
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12 clovegarlic, chopped
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1/4 cextra virgin olive oil
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salt and pepper, to taste
How To Make italian roasted vegetables
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1Preheat oven to 500.
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2Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
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3Roast for about 45 minutes, or until crisp tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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