Roasted Vegetables

[Lissa]

Roasted Vegetables are excellent as a side dish or add to rice, lasagna, or linguine with freshly grated Parmesan to make it a meal!

Ingredients:
8 stalks asparagus, cut into 1 inch long pieces
2 zucchini, cut into 1/2 inch rounds (skin left on!)
2 red peppers, cut into strips
6 roma tomatoes, quartered and insides scraped out
1 cup eggplant, cubed (skin left on!)
1 cup broccoli florets
2 garlic cloves- minced
3 tablespoon Bertolli extra virgin olive oil
sprig of rosemary, broken up
1/2 teaspoon dried basil
pinch of salt
fresh ground pepper to taste

Step 1:
Preheat oven to 275 degrees F.

Step 2:
Take all cut vegetables and minced garlic and place in large mixing bowl. Drizzle 3 tablespoon Bertolli extra virgin olive oil over the vegetables and lightly toss until well coated with the olive oil.

Step 3:
Place coated vegetables into a roasting pan. Sprinkle with salt, pepper, rosemary, and basil.

Step 4:
Roast in oven for approximately 2 1/2 to 3 hours, or until vegetables are tender and bursting with flavor, but not blackened.

Enjoy!