Italian Roasted Vegetables

Serves: 8

Dovetailing Tip: Save any leftover roasted vegetables to use in Bubble and Squeak on Day 4.

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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 500ยบF.
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.


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