Oven Roasted Vegetables

10 Small Red Potatoes
4 Small Leeks
4 Large Carrots, peeled and cut into large slices
1 Red Onion, peeled and cut into pieces
2 Red Peppers, cut into wide strips
8 oz Fresh Mushrooms
2 T. Olive Oil
1/2 tsp Thyme
1/2 tsp Salt
1/4 tsp Ground Pepper

Lightly coat a cookie sheet with olive oil. Scrub potatoes and steam in a small amount of water for 20 min, then drain well. Cut leeks in half and wash well to remove grit. Cut each potato in half. Arrange potatoes, leeks, carrots, onions, red peppers and mushrooms on cookie sheet. Drizzle 2 Tblspns olive oil over veggies and sprinkle with thyme, salt, and pepper. Roast at 400 degrees for 1 hour to 1 1/2 hours, until veggies are cooked and tender when pricked with a fork, basting about every 15 min with pan juices.