Roasted Vegetable Salad with Lemon and Olive Oil

• 2 fennel bulbs (about 1-1/4 lbs (.6 kg). total)
• 1-1/2 lbs (.7 kg). small red new potatoes
• 1-1/2 lbs (.7 kg). haricots verts (thin, tender green beans)
• 2/3 cup (150 ml) olive oil
• 1/4 cup (60 ml) lemon juice
• 1/2 tsp (2 ml) coarse (kosher) salt
• Freshly ground black pepper, to taste

1. Preheat the oven to 425 degrees (225 C.).
2. Cut the tops off the fennel, and then cut the bulbs into quarters.
3. Thinly slice the potatoes.
4. Snap the ends off the beans.
5. Combine the fennel, potatoes, oil, and lemon juice in a mixing bowl and toss well.
6. Spread the mixture (with the oil and lemon juice) out on a baking sheet, sprinkle with the coarse salt, and bake for 30 minutes.
7. Toss the beans with the cooked vegetables, and bake until lightly browned, 10 to 15 minutes.
8. Sprinkle with pepper, and serve hot or at room temperature.
9. Viel Gluck (good luck) hope you enjoy

fennel bulbs, red new potatoes, haricots verts, olive oil, lemon juice, coarse, freshly ground black pepper

Taken from online-cookbook.com/goto/cook/rpage/0002B5 (may not work)