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SERVES:8

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
  • 2 4 asparagus spears, trimmed
  • 1lb new potato, thinly sliced
  • 8 ounces mushrooms, halved
  • 1 bunch fresh rosemary, chopped
  • 12 garlic cloves, chopped
  • 14cup extra virgin olive oil
  • salt and pepper, to taste

DIRECTIONS

  • 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.
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