-
1
Preheat an oven to 450 degrees F.
-
2
Peel and trim the asparagus.
-
3
Trim off the base from the radicchio but leave the core intact.
-
4
Cut the head lengthwise into 4 wedges.
-
5
Likewise, trim off the base of the endives and slice them in half lengthwise.
-
6
Trim and cut round or oval vegetablestomatoes, eggplants, zucchini, fennel bulbsin half or in quarters lengthwise, depending upon their size (baby zucchini can be roasted whole).
-
7
Remove excess paper from the whole garlic heads.
-
8
Using a sharp knife, slice off about 1/2 inch from the top of each garlic head to expose most of cloves.
-
9
Place the garlic heads in a small pan with water to cover.
-
10
Bring to a boil, then reduce the heat to low and simmer gently, uncovered, for 10 minutes.
-
11
Drain well, then brush whole garlic heads with olive oil and wrap tightly in aluminum foil.
-
12
Trim off the roots and the dark green tops of the leeks and discard them.
-
13
Slice them in half lengthwise and spread open the sheaths under cold running water to wash out any sand that is lodged between them.
-
14
Brush the vegetables generously with olive oil on both sides.
-
15
Place the vegetables on 2 or 3 baking sheets, being sure that there is plenty of room around each piece so that they will color nicely instead of steaming.
-
16
Place the baking sheets on the middle rack of the oven.
-
17
Baking time will depend upon the vegetables.
-
18
They are cooked when they are tender but firm, in approximately these times: tomatoes in 15 to 20 minutes; asparagus in 20 to 30 minutes, depending upon their thickness; radicchio, Belgian endives, and zucchini in 30 to 35 minutes; eggplant in 30 to 35 minutes; leeks and fennel in 40 to 45 minutes.
-
19
Remove the cooked vegetables from the oven.
-
20
Unwrap the garlic heads and arrange them and all the remaining vegetables in an attractive way on a platter.
-
21
Except for the whole garlic heads, drizzle the vegetables with additional extra-virgin olive oil and sprinkle to taste with salt and pepper.
-
22
If desired, sprinkle with parsley.
-
23
Serve hot, warm, or at room temperature.
