Roasted Leeks, Peppers, Carrots and Zucchini

2 leeks, white parts, washed well and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

1 carrot, peeled and cut into matchstick sized pieces

1 zucchini, cut into matchstick sized pieces

4 roma tomatoes, quartered, and seeded

1/4 cup olive oil

1 teaspoon kosher salt

1/4 cup pine nuts, toasted

Preheat oven to 425 degrees and position rack in uppermost slot. Place vegetables in a baking pan and toss with oil. Sprinkle with salt, toss again and spread into a single layer. Roast in preheated oven for 30 to 40 minutes, stirring every 10 minutes until they begin to char. To serve, top with pine nuts.