Roasted New Vegetables

1 pound (about 34) tiny new potatoes
4 ounces (8 to 10) small zucchini
1/2 pound (about 4) small turnips, peeled and quartered
4 ounces (16 to 18) baby carrots
4 ounces (about 8) baby leeks, trimmed and left whole
1/4 cup olive oil
Salt and pepper to taste.

1. Heat oven to 425 degrees.

2. In a large bowl, toss potatoes, zucchini, turnips, carrots and leeks with olive oil,
salt and pepper.

3. Arrange vegetables in a pan large enough so they are in a single layer. Roast for
about 45 minutes, turning if needed, until vegetables are tender inside and crisped
and browned, in parts, on top.

Yield: 6 servings.