Italian Roasted Vegetables

by Jeffrey Maurer

This was a recipe in the UC Berkeley Searchable Online Archive of Recipes (SOAR) collection, one originated by Jeffrey Maurer, and contributed in 1996 to that collection by Kimberly J. Mendoza.

Yields: 8 servings

Time Required: 1 hr.

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 aka scallions, trimmed
• 2 Japanese eggplant, sliced
• 25 spears asparagus, whole, trimmed
• 1 lb. baby new potatoes, sliced thin
• 8 oz. mushrooms, halved or whole
• 1 bunch fresh rosemary, chopped
• 12 cloves garlic, chopped
• ¼ cup extra virgin olive oil
• salt & pepper, to taste

Preparation:

Preheat oven to 500°F. 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 mins., or until crisp tender.

Serve hot or at room temp. with fresh Italian bread, not toasted.

Cook's Notes:

Michael Paoli, who contributed this recipe for our collection, says he personally prefers non-green bell peppers, but that otherwise this recipe is a special favourite and go-to.

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This recipe was collected and re-published at http://linuxmafia.com/~rick/recipes/italian-roasted-vegetables.html by Rick Moen <rick@linuxmafia.com> on Mar. 20, 2024. Individual recipes are free from copyright. Share and enjoy!

(If I have any copyright title in my own very minor contributions to this page — not my intention — they were created in 2024 by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. I have thereby waived all copyright, compilation copyright, and related or neighbouring rights to this work. This work is published from: United States of America.)

Our thanks to Jeffrey Maurer and Kimberly J. Mendoza for their generosity, and to Michael Paoli for his own generosity and for the pointer.