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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Rosemary Roasted Vegetables Recipe

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This recipe for Rosemary Roasted Vegetables is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
1 tbsp chopped fresh rosemary (or ½ tbsp dried rosemary)
¾ tsp salt
¼ tsp pepper
1 green pepper
1 red pepper
1 yellow pepper
1 onion, cut in 8ths
½ lb mushrooms
Directions:
Directions:
Place vegetables in a plastic bag or bowl with a top. Mix oil, rosemary, salt and pepper together and pour over the vegetables. Seal container and keep tossing until vegetables are lightly covered. Let sit for a minimum of 20 minutes.

You can either roast them on the grill until al dente, about 4 to 10 minutes,

OR Heat oven to 425 degrees. Grease a 13x9x2 inch pan and put coated vegetables on the pan. Roast, stirring occasionally 15 minutes or until al-dente.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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