Oil Roasted Summer Vegetables

1. 1

   Preheat oven to 375u00b0.

2. 2

   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.

3. 3

   Drizzle with the olive oil, then sprinkle coarse salt over all.

4. 4

   (While it is possible to oversalt the dish, it can stand more salt than you think.)

5. 5

   Bake until brown and slightly shriveled.

6. 6

   Vegetables will not all cook at the same rate.

7. 7

   Zucchini and eggplant will be done in 30 minutes or so, potatoes an hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.