Oil Roasted Summer Vegetables - cooking recipe

Ingredients

6 baby zucchini (about 3 inches long)
6 baby eggplant (about 3 inches long)
1 lb. fresh green beans, cleaned and tipped
6 new potatoes, scrubbed
1/3 c. best quality olive oil (approximately)
2 Tbsp. coarse salt (approximately)

Preparation

Preheat oven to 375\u00b0.
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.
Drizzle with the olive oil, then sprinkle coarse salt over all.
(While it is possible to oversalt the dish, it can stand more salt than you think.)
Bake until brown and slightly shriveled.
Vegetables will not all cook at the same rate.
Zucchini and eggplant will be done in 30 minutes or so, potatoes an hour.