Oven-Roasted Winter Vegetables

10 small red potatoes
4 small leeks
4 large carrots, peeled and cut into large pieces
1 red onion, peeled and cut into pieces
2 red peppers, cut in wide strips
8 oz. fresh mushrooms
2 tablespoons olive oil
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Lightly coat a 9"X13" baking dish with olive oil. Scrub potatoes and steam in a small amount of water for 20 minutes, then drain (I think Mom skipped this step and they were fine). Cut leeks in half and wash well to remove grit. Cut each potato in half. Arrange potatoes, leeks, carrots, onions, red peppers and mushrooms in baking dish. Drizzle 2 tablespoons olive oil over veggies and sprinkle on thyme, salt and pepper. Roast at 400 degrees for 1 hour to 1 1/2 hours, until vegetables are cooked and tender when pricked with a fork, basting about every 15 minutes with pan juices.

This is from the "Favorites" cookbook. It's a cult classic in Salt Lake created by the Ivory family. My Mom made this in St. George and we had it with grilled steaks. It was YUMMY!!!!