Amy Yasbeck's Red And Green Roasted Vegetable Recipe
Side Dish Recipes > Amy Yasbeck's Red And Green Roasted VegetableIngredients
- 1 Pound Red bell peppers; halved/seeded
- 1 Pound Green bell peppers; halved/seeded
- 1 Pound Asparagus; trimmed
- 1 Zucchini; sliced
- 3 Plum tomatoes
- 12 Tablespoon Extra virgin olive oil
- 4 Cloves garlic; crushed
- 16 Ounce Pkg. mozzarella cheese; shredded
How to make Amy Yasbeck's Red and Green Roasted Vegetable
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.
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