RCI-MT.001.0069.001

Italian Roasted Vegetables

Name: Italian Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 2 unit yellow peppers cut into chunks; 2 unit red bell peppers cut into chunks; 2 unit green peppers cut into chunks; 3 unit zucchini sliced lengthwise; 2 bunches green onions trimmed; 2 unit Japanese eggplant sliced; 24 whole asparagus spears trimmed; 1 pound baby new potatoes sliced thin; 8 ounces mushrooms halved or whole; 1 unit bunch fresh rosemary chopped; 12 cloves garlic chopped; ¼ cup extra virgin olive oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

This recipe came from an estate sale. I obtained it when I purchased the family collection from the

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

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

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Italian Roasted Vegetables

Ingredients

Method

What Makes This Variant Distinct