Oven-roasted Vegetable Dinner

I preheated the oven to 425 degrees and baked the vegetables in this order:

At 30 minutes:

Baby red potatoes 

At 20 minutes:

Leeks and bell peppers

At 10 minutes:

Asparagus

Recipe for Baby red potatoes:

Approx 1lb Baby Red Potatoes
2Tbsp Extra Virgin Olive Oil (EVOO)
1Tsp Salt
1Tsp Pepper
2Tbsp Onion Powder
2Tbsp Garlic Powder 
1Tbsp Four

5 1-cup Servings

1. Pre-heat oven to 425 degrees
2. Wash and halfpotatoes (leave skin on) and place on cookie sheet.
3. Coat potatoes with EVOO, salt, pepper, onion powder, garlic powder and flour. Toss gently.
4. Cook potatoes for about 30 minutes or until done. (fork will go through when done)

Number of Servings: 4

Classic Leeks Vinaigrette

for the leeks
4 leeks, trimmed, halved and washed thoroughly
2 tablespoons olive oil
salt

for the vinaigrette
2 teaspoons dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
salt and pepper to taste

Preheat oven to 450 degrees (I left the oven on 425 and this came out fine). Prep the leeks, coat with oil and spread out evenly on a cookie sheet. Sprinkle with salt. Roast for 20 minutes until the leeks are tender, not mushy, and the edges have browned.

In a bowl, combine the mustard and red wine. Slowly whisk in the olive oil and add salt and pepper to taste.

Serve immediately by placing the leeks on a small plate and drizzling with the vinaigrette.

For the Bell pepper and asparagus, I had left these marinating in seseme-ginger dressing for two days.  WONDERFUL full flavor.  Excellent meal.