Amy Yasbeck's Red And Green Roasted Vegetable
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Amy Yasbeck's Red And Green Roasted Vegetable
  Asparagus    Cheese    Peppers    Tomatoes    Greens    Vegetables  
Last updated 6/12/2012 1:03:51 AM. Recipe ID 28035. Report a problem with this recipe.
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      Title: Amy yasbeck's red and green roasted vegetable
 Categories: Asparagus, Cheese, Peppers, Side dishes, Tomatoes
      Yield: 8 Servings
 
      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 c  Extra virgin olive oil
           Salt to taste
           Freshly ground black pepper;
           -to taste
      4    Cloves garlic; crushed
     16 oz Pkg. mozzarella cheese;
           -shredded
 
  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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Recipe ID 28035 (Apr 03, 2005)

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