*  Exported from  MasterCook  *

                        Italian Roasted Vegetables

Recipe By     : Jeffrey Maurer
Serving Size  : 8    Preparation Time :1:00
Categories    : Appetizers                       Italian
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Yellow Peppers -- Cut into Chunks
   2      each          Red Bell Peppers -- Cut into Chunks
   2      each          Green Peppers -- Cut into Chunks
   3      each          Zucchini -- Sliced Lengthwise
   2      bunches       Green Onions -- Trimmed
   2      each          Japanese Eggplant -- Sliced
  24      spears        Asparagus -- Whole, trimmed
   1      pound         Baby New Potatoes -- Sliced thin
   8      ounces        Mushrooms -- Halved or whole
   1      bunch         Fresh Rosemary -- Chopped
  12      cloves        Garlic -- Chopped
     1/4  cup           Extra Virgin olive oil
                        Salt and pepper -- To taste

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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Enjoy,   Kim in FLA