Italian Roasted Vegetables

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982. From "Catsrecipes Y-Group"

Ingredients

• 2 yellow peppers cut into chunks
• 2 red bell peppers cut into chunks
• 2 green peppers cut into chunks
• 3 zucchini sliced lengthwise
• 2 bunches green onions trimmed
• 2 Japanese eggplant sliced
• 24 whole asparagus spears trimmed
• 1 pound baby new potatoes sliced thin
• 8 ounces mushrooms halved or whole
• 1 bunch fresh rosemary chopped
• 12 cloves garlic chopped
• ¼ cup extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Procedures

1. Preheat oven to 500°F.
2. Place vegetables in roasting pan and toss with rosemary, chopped garlic, salt, pepper and just enough olive oil to coat then roast for 45 minutes

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