Recipe: Red and Green Roasted Vegetables

Red and Green Roasted Vegetables

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 cup extra virgin olive oil
salt to taste
freshly ground black pepper, to taste
4 cloves garlic, crushed
1 (16 oz) pkg. mozzarella cheese, shredded

Preheat oven to 350F.

Place vegetables on aluminum foil 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.