Oil Roasted Summer Vegetables

• 6 baby zucchini, about 3 inches long
• 6 baby eggplants, about 3 inches long
• 1 lb fresh green beans, cleaned and tipped (I haven't used green beans - but I'm certain they would be great)
• 6 scrubbed new potatoes
• bell peppers, cut into sixths (red, orange, yellow)
• baby pattypan squash and/or crooked neck squash
• fresh asparagus spears, ends broken off
• 1/3 cup fresh olive oil, approx.
• 2 tbsp coarse salt

1. Preheat oven to 375
2. Wash and dry vegetables, leaving stems intact. Arrange them in a shallow baking dish just large enough to hold them in a single layer.
3. Drizzle with olive oil, then sprinkle coarse salt over all. (while it is possible to oversalt the dish, it can stand more salt than you might think. We use about 2 tbsp.
4. Set the baking dish in the center of the over and bake until brown and slightly shriveled. Vegetables will not cook at the same rate. Zucchini and eggplant will be done in 30 minutes; potatoes can take longer. Remove individual vegetables as they become tender and arrange them on a serving plate.
5. Cook to room temp and serve

baby zucchini, baby eggplants, green beans, potatoes, bell peppers, baby pattypan, fresh asparagus, fresh olive oil, salt

Taken from www.epicurious.com/recipes/member/views/oil-roasted-summer-vegetables-1273057 (may not work)