Roasted Vegetables

Ingredients

• 1 pound asparagus
• 1 head radicchio
• 4 heads Belgian endive
• 4 small tomatoes
• 2 small zucchini
• 2 small eggplants
• 2 bulbs fennel, stalks and fronds removed
• 2 whole heads garlic
• 2 medium-sized or large leeks
• Extra virgin olive oil for brushing on vegetables, basting, and drizzling
• Sea salt
• Freshly milled black pepper
• Chopped fresh Italian parsley for sprinkling on vegetables (optional)

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