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Ingredients
| green bell pepper (chopped): 1/2 cup |
| carrots: 2 |
| zucchini squash: 2 whole squashes |
| yellow squash: 2 |
| onions: 1 |
| russet potatoes: 1 whole potato |
| broccoli (chopped): 1 cup |
| cauliflower heads: 1 cup |
| parsley: 1/3 cup (fresh) |
| garlic: 2 cloves |
| olive oil: 1/4 cup |
| fresh rosemary: 2 Tbl |
| white mushrooms: 1 cup |
Roasted Vegetables
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
7 serving(s)
Tags
- Cut vegetables into large chunks and put into a large baking pan. Drizzle with olive oil and garlic. Sprinkle with fresh rosemary.
- Bake 35 minutes at 400 degrees. Watch closely, so edges don't get too crispy.
- These are wonderful on the grill as well -- .