What do you do when all you have in the kitchen is olive oil, salt, and fourteen pounds of CSA produce? Kick that oven up to 400 and roast away! We dispatched three leeks, an eggplant, a zucchini, three potatoes, and five beets last night. I found it helped to divide everything into smaller pans (pizza pans in my case), and put the "harder" stuff like the potatoes in earlier to give it more time to cook. Also, the beets got their own pan so they would not dye everything else red. Extra bonus side dish: roasted kale "chips"—said in the blogosphere to rival potato chips. I would not go that far, but I appreciated another kale option in what is turning into the Summer of Kale.