Roasted Vegetables

Recipe courtesy of akayf

• 2 tbsp olive oil 
• 1 fennel bulb, cut into wedges
• 2 red onions cut into wedges
• 2 tomatoes cut into wedges
• 1 eggplant, cut into thick slices
• 2 zucchinis cut into thick slices
• 1 yellow bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 orange bell pepper, cut into chunks
• 20 mushrooms, sliced
• 4 garlic cloves
• 4 fresh rosemary sprigs (I’ve just used dried rosemary if I’m out of fresh)
• Pepper to taste

Preheat the over to 400.   Brush a large baking dish with a little olive oil.  Arrange veggies in dish.    Tuck the garlic cloves and rosemary sprigs between them.   Drizzle with the remaining olive oil and season to taste with pepper.

Roast in oven for 10 minutes.   Remove dish from oven and turn over veggies with slotted spoon.   Remove from oven and roast for additional 10-15 minutes or until all veggies are tender and are starting to turn golden brown.