Italian Roasted Vegetables
Try this Italian Roasted Vegetables recipe, or contribute your own. "Asparagus" and "Appetizers" are two of the tags cooks chose for Italian Roasted Vegetables.
Yield: 8 Ready in 1 hours
favorite of 23 people 12 people want to try
Verified by stevemur
|salt and pepper; to taste|
|1 lbBaby new potatoes; sliced|
|1/4 cExtra Virgin Olive Oil|
|2 Red bell peppers; cut into|
|2 bnGreen onions; trimmed|
|8 ozMushrooms, fresh; halved or whole|
|1 bnFresh rosemary; chopped|
|2 Green peppers; cut into|
|2 Japanese eggplant; sliced|
|24 spearsWhole asparagus; woody end snapped off|
|2 Yellow peppers; cut into|
|3 Zucchini; sliced lengthwise|
|12 Garlic; chopped|
Italian Roasted Vegetables Preparation
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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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