Oil Roasted Summer Vegetables

By lawyks

can boil potatoes first then roast

Ingredients

• 6 baby zucchini - about 3 in. long
• 6 baby eggplant - 3 in. long
• 1 lb fresh green beans- cleaned & tipped
• 6 new potatoes, scrubbed
• 1/3 c. olive oil
• 2 tblsp coarse salt

Details

Servings 6

Preparation

Step 1

Preheat oven to 375
Wash & dry vegetables, leaving stems intact & arrange them in a shallow baking dish just large enough to hold them in a single layer
Drizzle with olive oil, then sprinkle with salt over all
Set the baking dish in the center of the oven and bake until brown & slightly shriveled
Zucchini & eggplant will be done in 30 min
Potatoes can take up to an hour
Remove vegetables as they come tender - arrange on a plater
Cool to room temp