Name: Italian Roasted Vegetables
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 bn Green onions; trimmed; 2 Japanese eggplant; sliced; 24 Whole asparagus spears; trimmed; 1 lb Baby new potatoes; sliced thin; 8 oz Mushrooms; halved or whole; 1 bn Fresh rosemary; chopped; 12 Cloves garlic; chopped; 1/4 c Extra virgin olive oil; Salt and pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	Appetizer	8	Servings

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	bn	Green onions; trimmed
2		Japanese eggplant; sliced
24		Whole asparagus spears; trimmed
1	lb	Baby new potatoes; sliced thin
8	oz	Mushrooms; halved or whole
1	bn	Fresh rosemary; chopped
12		Cloves garlic; chopped
1/4	c	Extra virgin olive oil
		Salt and pepper; to taste

INSTRUCTIONS

Date: Tue, 12 Mar 1996 15:56:02 EST
From: YQYM81A@prodigy.com (MS KIMBERLY J MENDOZA)
Recipe By: Jeffrey Maurer
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.  Serve hot or at room temp. with fresh Italian bread, not toasted.
MC-RECIPE@MASTERCOOK.COM
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From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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