2 bulbs fennel (approximately 1 1/4 lbs.)
1 1/2 lbs. sm. new red potatoes
1 1/2 lbs. haricots verts (green beans)
2/3 c. olive oil
1/2 tsp. coarse salt
Freshly ground black pepper to taste

Preheat oven to 425 degrees. Cut the tops off of fennel and then cut bulbs into quarters. Thinly slice the unpeeled potatoes. Snap the ends off the haricots verts. Toss the fennel and potatoes with the olive and lay out on a baking sheet. Sprinkle with salt and bake for 30 minutes. Remove baking sheet from oven. Toss haricots verts with other vegetables and olive oil. Bake an additional 10 to 15 minutes until lightly browned. Sprinkle with black pepper. Serve hot or at room temperature.