Roasted Italian Vegetables

By nekmor

This combination is great, but practically anything can be added or deleted! Excellent side dish for Marsala etc. when you want to stay away from the carbs (if you remove the potatoes).

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 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

Preparation

Step 1

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.