Ingredients
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2 green bell peppers, cut into chunks
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3 zucchini, sliced lengthwise
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2 bunches green onions, trimmed
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2 Japanese eggplants, sliced
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24 asparagus spears, trimmed
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8 ounces mushrooms, halved
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1 bunch fresh rosemary, chopped
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12 garlic cloves, chopped
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1/4 cup extra virgin olive oil
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salt and pepper, to taste
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2 red bell peppers, cut into chunks
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2 yellow bell peppers, cut into chunks
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1 lb new potato, thinly sliced
Instructions
- 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 tende.