Roasted Seasonal Vegetables
| Yield: | 1 Servings |
| Categories: |
| 1 | lg | Eggplant; unpeeled, cut into 1-inch chunks |
| 3 | Carrots; peeled and cut into 1-inch chunks | |
| 2 | Zucchini; cut into 1-inch chunks | |
| 1 | Leek; white and light green parts only, cleaned and sliced | |
| 1 | lb | Baby new potatoes; quartered |
| 5 | Garlic cloves; peeled but left whole | |
| 3 | tb | Olive oil |
| 1 | ts | Finely chopped fresh thyme |
| Salt and freshly ground black pepper | ||
| GARNISH | ||
| 2 | tb | Finely chopped parsley |
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