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2 whole Yellow Pepper
2 whole
2 whole Green Pepper
3 whole Zucchini
2 bunch Green Onion -- trimmed
2 whole Japanese Eggplant -- boned, cook & sliced
24 whole Asparagus
2 1/4 lb. Baby New Potato -- sliced thinly
1/4 oz. Mushroom
1 bunch Rosemary -- chopped
12 clove Garlic -- chopped
1/4 cup Extra Virgin Olive Oil
salt pepper
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.
2 whole
2 whole Green Pepper
3 whole Zucchini
2 bunch Green Onion -- trimmed
2 whole Japanese Eggplant -- boned, cook & sliced
24 whole Asparagus
2 1/4 lb. Baby New Potato -- sliced thinly
1/4 oz. Mushroom
1 bunch Rosemary -- chopped
12 clove Garlic -- chopped
1/4 cup Extra Virgin Olive Oil
salt pepper
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.
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