Italian Roasted Vegetables

Name: Italian Roasted Vegetables
Prep time: 20 min
Cook time: 45 min
Yield: 8 servings
Ingredients: 24 asparagus spears, trimmed; 2 green bell peppers, cut into chunks; 2 red bell peppers, cut into chunks; 2 yellow bell peppers, cut into chunks; 1/4 cup extra virgin olive oil; 12 garlic cloves, chopped; 2 bunches green onions, trimmed; 2 Japanese eggplants, sliced; 8 ounces mushrooms, halved; 8 ounces mushrooms, halved; 1 lb new potato, thinly sliced; 1 bunch fresh rosemary, chopped; salt and pepper, to taste; 3 zucchini, sliced lengthwise

Cook: 45 min

Prep: 20 min

Ready: 65 min

Servings: 8 servings

Calories: 197.52

Ingredients

1 24 asparagus spears, trimmed
2 2 Japanese eggplants, sliced
3 1/4 cup extra virgin olive oil
4 1 bunch fresh rosemary, chopped
5 12 garlic cloves, chopped
6 2 green bell peppers, cut into chunks
7 2 bunches green onions, trimmed
8 8 ounces mushrooms, halved
9 8 ounces mushrooms, halved
10 1 lb new potato, thinly sliced
11 2 red bell peppers, cut into chunks
12 salt and pepper, to taste
13 2 yellow bell peppers, cut into chunks
14 3 zucchini, sliced lengthwise

Directions

1
1 Preheat oven to 500F. 2 Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. 3 Roast for about 45 minutes, or until crisp tende.

Nutrition per serving

197.52 Calories

29.72g Carbs

7.23g Protein

7.76g Fat

Allergens

milk egg wheat soy sesame

Italian Roasted Vegetables

Directions

Nutrition per serving

Tags

Allergens