Italian Roasted Vegetables
Dovetailing Tip: Save any leftover roasted vegetables to use in Bubble and Squeak on Day 4.
|2||yellow bell pepper, 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||asparagus spears, trimmed|
|1 pound||new potato, thinly sliced|
|8 ounces||mushrooms, halved|
|1 bunch||fresh rosemary, chopped|
|12||garlic cloves, chopped|
|1/4 cup||extra virgin olive oil|
|salt and pepper, to taste|
Preheat oven to 500ºF.
Put veggies 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.