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Italian Roasted Vegetables
Ingredients
2 each Yellow Peppers -- Cut into Chunks
2 each Red Bell Peppers -- Cut into Chunks
2 each Green Peppers -- Cut into Chunks
3 each Zucchini -- Sliced Lengthwise
2 bunches Green Onions -- Trimmed
2 each Japanese Eggplant -- Sliced
24 spears Asparagus -- Whole, trimmed
1 pound Baby New Potatoes -- Sliced thin
8 ounces Mushrooms -- Halved or whole
1 bunch Fresh Rosemary -- Chopped
12 cloves Garlic -- Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper -- To taste
Method
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. | 
