Italian Roasted Vegetables - cooking recipe

Ingredients

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

Preparation

Preheat oven to 500\u00b0F.
Put veggies 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 tende.