Italian Roasted Vegetables

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 yellow peppers cut into chunks
 * 2 red bell peppers cut into chunks
 * 2 green peppers cut into chunks
 * 3 zucchini sliced lengthwise
 * 2 bunches green onions trimmed
 * 2 Japanese eggplant sliced
 * 24 whole asparagus spears trimmed
 * 1 pound baby new potatoes sliced thin
 * 8 ounces mushrooms halved or whole
 * 1 bunch fresh rosemary chopped
 * 12 cloves garlic chopped
 * ¼ cup extra virgin olive oil
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Preheat oven to 500°F.
 * 2) Place vegetables in roasting pan and toss with rosemary, chopped garlic, salt, pepper and just enough olive oil to coat then roast for 45 minutes.