Italian Rollups
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
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
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.
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