VEGETABLES: This is another recipe that has never failed to give good result.

OVEN-ROASTED VEGETABLES:

 

 

3 large baking potatoes                                               

1 lb. baby carrots

3 large onions                                                             

2 each red & yellow sweet peppers                                        

1 large eggplant

1 lb. asparagus                                                            

5 tbsp. extra virgin olive oil

3 tbsp. fresh rosemary                                                

2 large sweet potatoes

coarse salt and freshly ground pepper                        

5 whole garlic cloves, peeled

 

 

 

Preheat oven to 400 degrees F. Lightly grease a large baking pan.

 

Wash and drain carrots. Peel and quarter potatoes and sweet potatoes and cut into large chunks.  Half the peppers, seed and cut into large chunks. Trim eggplant and cut into large pieces. Peel asparagus, removing tough ends and breaking the spears in halves.

 

Transfer prepared vegetables, except asparagus, into baking pan. Sprinkle with salt and pepper and rosemary, and toss with 4 tbsp. olive oil. Drizzle extra oil on top. Bake for 25 minutes; then add asparagus and mix in well. Cook 20 minutes more.