Recipe - Italian Roasted Vegetables

2 Yellow peppers; cut into
chunks
2 Red bell peppers; cut into
chunks
2 Green peppers; cut into
chunks
3 Zucchini; cut or sliced up lengthwise
2 bn Green onions; trimmed
2 Japanese eggplant; cut or sliced up
24 Whole asparagus spears;
trimmed
1 pound Baby new potatoes; cut or sliced up
thin
8 ounce Mushrooms; halved or whole
1 bn Fresh rosemary; chopped
12 Cloves garlic; chopped
One fourth cup Extra virgin olive oil
Salt and pepper; to taste

Date: Tue, 12 Mar 1996 15:56:02 EST

From: YQYM81A@prodigy.com (MS KIMBERLY J MENDOZA)

Recipe By: Jeffrey Maurer

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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