Italian Roasted Vegetables

• 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

1. Preheat oven to 500u0b0F.
2. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
3. Roast for about 45 minutes, or until crisp tende.

yellow bell peppers, red bell peppers, green bell peppers, zucchini, green onions, japanese eggplants, new potato, mushrooms, fresh rosemary, garlic, extra virgin olive oil, salt

Taken from www.food.com/recipe/italian-roasted-vegetables-179864 (may not work)