Four-Veggie Roast

1. Preheat oven to 425 degrees F. Thoroughly wash vegetables. To trim and peel carrots, steady each carrot on a cutting board with one hand. Starting at about halfway, peel carrot using swivel vegetable peeler with sweeping movements away from the hand holding the carrot. Turn carrot around; peel other half. Cut carrots, on the bias, if desired, into slices not quite 1/2 inch thick.

2. Using kitchen scissors or a small paring knife, snip the tiny ends off green beans. Using hands, snap beans into pieces about 2 inches long. Using a small paring knife, cut new potatoes in half. Peel onion; cut into wedges. In large bowl combine olive oil, soy sauce, garlic, and ginger. Add all the vegetables. Stir gently to coat with seasonings. Spread coated vegetables evenly in a 9x9x2- or 8x8x2-inch baking pan. Sprinkle with pepper. Roast the vegetables, uncovered, for 20 to 25 minutes, or until just tender, stirring vegetables once or twice with long-handled wooden spoon. (Be careful when opening oven door as hot steam from pan may escape.) Test vegetables with fork to check doneness. Makes 3 or 4 servings.