Oil-Roasted Summer Vegetables
|Baby zucchini||6 (About 3 Inches Long)|
|Baby eggplants||6 (About 3 Inches Long)|
|Fresh green beans||1 Pound, cleaned and tipped|
|New potatoes||6 , scrubbed|
|Olive oil||1⁄3 Cup (5.33 tbs) (Use Best Quality, Measure Is Approximate)|
|Coarse salt||2 Tablespoon (Measure Is Approximate)|
Preheat oven to 375Â°F.
Wash and dry vegetables, leaving stems intact, and arrange them in a shallow baking dish just large enough to hold them in a single layer.
Drizzle with the olive oil, then sprinkle coarse salt over all.
Set the baking dish in the center of the oven and bake until brown and slightly shriveled.
Vegetables will not all cook at the same rate.
Zucchini and eggplant will be done in 30 minutes or so; potatoes can take an hour.
Remove individual vegetables as they become tender and arrange them on a serving plate.