*  Exported from  MasterCook  *
 
                         Italian Roasted Vegetables
 
 Recipe By     : Jeffrey Maurer
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Appetizers                       Italian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      each          Yellow Peppers -- Cut into Chunks
    2      each          Red Bell Peppers -- Cut into Chunks
    2      each          Green Peppers -- Cut into Chunks
    3      each          Zucchini -- Sliced Lengthwise
    2      bunches       Green Onions -- Trimmed
    2      each          Japanese Eggplant -- Sliced
   24      spears        Asparagus -- Whole, trimmed
    1      pound         Baby New Potatoes -- Sliced thin
    8      ounces        Mushrooms -- Halved or whole
    1      bunch         Fresh Rosemary -- Chopped
   12      cloves        Garlic -- Chopped
      1/4  cup           Extra Virgin olive oil
                         Salt and pepper -- To taste
 
 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.
 Serve hot or at room temp. with fresh Italian bread, not toasted. 
 
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 Enjoy,   Kim in FLA

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