Recipes From the Garden:

Italian Vegetables With Fresh Rosemary

Rosemary thrives in Memphis, hardy enough to winter well. As a fresh herb, rosemary adds a distinctive, refreshing flavor in this delicious recipe, modified by John Baur from Giuliano Hazen’s cookbook, “Every Night Italian.”

A Little Rosemary Goes A Long Way

As you’ll see in the list of ingredients, it doesn’t take much rosemary to jazz up this vegetable dish:

  • 2 medium sized potatoes, diced
  • 1 red pepper, cubed
  • 1 yellow pepper, cube
  • 1/2 lb. fresh mushrooms, quartered
  • 1/2 fresh green beans, blanched for 3-5 minutes
  • 3-4 cloves garlic, minced
  • 1-2 tablespoons freshly-harvested rosemary, cleaned minced
  • 1-2 tablespoons fresh virgin olive oil
  • salt/pepper to taste

Blanch the green beans for 3-5 minutes and run under cold water to stop the cooking.  Cut all of the vegetables and mix in a Pyrex roasting pan.  Add the fresh garlic, rosemary, salt/pepper and olive oil.  Mix thoroughly.  Then cook in a 350 degree oven for 45 minutes to an hour. Serve hot.

Roasted Rosemary Italian Veggies: Great Leftovers!

Since this recipe will serve 8-10 adults, it easily stretches from a buffet dinner party or plated servings, to leftovers accompanying a sandwich. Its rainbow of colors and flavors yields requests for more of this nutritious dish.  And best off all, it’s easy to prepare.  We predict that roasted Italian vegetables with rosemary will become a new family favorite!