Roasted Garden Vegetables with Garlic and Rosemary
Ingredients
- 2 Tbsp. olive oil
- 2 very huge minced cloves of garlic
- 10 – 15 red potatoes cut into wedges
- 1 each of green red, and orange bell peppers, stems and seeds removed, cut into small 1/2″ pieces
- 1/2 an onion I used red simply because that’s what I had on hand, chopped
- 3 Tbsp. freshly snipped and finely chopped rosemary
- Generously amounts of sea salt and freshly ground black pepper.
Instructions
- Place oil and garlic in a large mixing bowl.
- Toss in all of the ingredients and mix well for everything to be thoroughly covered with oil, garlic, rosemary, salt and pepper.
- Put everything in a medium baking dish.
- Bake on 375 degrees for 40 minutes, or until a fork can easily be inserted.
- Turn oven to “Broil”, with a watchful eye, brown the veggies for about 5 – 10 minutes, stirring once, and then brown for another 5 – 10 minutes.
- Do not let these burn under the broiler.