Recipe for Italian Roasted Vegetables

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Yield:

Ingredients:

Amount	Ingredient
2 x	Yellow Peppers Cut into Chunks
2 x	Red Bell Peppers Cut into Chunks
2 x	Green Peppers Cut into Chunks
3 x	Zucchini Sliced Lengthwise
2 bn	Green Onions Trimmed
2 x	Japanese Eggplant Sliced
24 x	spears Asparagus Whole, trimmed
1 lb	Baby New Potatoes Sliced thin
8 oz	Mushrooms Halved or whole
1 bn	Fresh Rosemary Chopped
12 x	cloves Garlic Chopped
1/4 cup	Extra Virgin olive oil

Instructions:

Instructions: 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.

NOTES : Serve hot or at room temp. with fresh Italian bread, not toasted.

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