Difference between revisions of "Italian Roasted Vegetables"
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* 1 teaspoon freshly ground [[black pepper]] | * 1 teaspoon freshly ground [[black pepper]] | ||
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# Preheat oven to 500°F. | # Preheat oven to 500°F. | ||
# 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 | # 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 | ||
Latest revision as of 17:04, 16 July 2012
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"[1]
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
- Preheat oven to 500°F.
- 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
.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
