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Amy Yasbecks Red & Green Roasted Veggies




Source of Recipe


the web


List of Ingredients




1 lb Red bell peppers, halved/seeded
1 lb Green bell peppers, halved/seeded
1 lb Asparagus, trimmed
1 lb Zucchini, sliced
3 lb Plum tomatoes
3/4 cup Extra virgin olive oil
Salt to taste
Freshly ground black pepper, to taste
4 x Cloves garlic, crushed

Recipe



Preheat oven to 350 . Place vegetables on aluminum foi or metal pans; top with oil, salt, pepper and garlic. Place on oven rack. Roast 1 hour. Remove all vegetables except tomatoes and set aside. Pierce skin of tomatoes.

Roast 6 hours until most of the water has evaporated. Transfer vegetables to serving platter. Top with cheese. Serve at room temperature.