Recipe: Roasted Spring Vegetables

ROASTED SPRING VEGETABLES

1/2 lb. shiitake mushrooms, cut into bite-size pieces
2 cups fresh spring peas (or sugar snap peas)
1 cup fresh broccoli florets, broken into bite-size pieces
1/2 pint cherry tomatoes
2 sliced leeks
2 tbsp. olive oil
2 tbsp. butter, melted
Salt and freshly ground black pepper, to taste
2 tbsp. chopped Italian parsley

Preheat oven to 400 degrees F.

Place the spring vegetables in large baking dish or baking sheet with sides. Drizzle with the olive oil and butter; season with salt and pepper. Add parsley. Toss to coat and then spread evenly in pan.

Roast for 15 to 18 minutes until the tomatoes are soft.

Serve warm.

Serves 4 to 6
Source: Red Stick Farmers' Market