Italian Roasted Vegetables

By draingal

Ingredients

• 2 yellow bell peppers, 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 eggplants, sliced
• 24 asparagus spears, trimmed
• 1 lb. new potatoes, thinly sliced
• 8 oz. mushrooms, halved
• 1 bunch fresh rosemary, chopped
• 12 garlic cloves, chopped
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

Preparation

Step 1

Preheat oven to 500 degrees.
Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and pepper and just enough olive oil to coat.
Roast for about 45 minutes, or until crisp tender.