Ingredients

• 1 large onion, cut into 12 wedges
• 12 garlic cloves, peeled
• 3/4 lb eggplant, cut in chunks
• 1/2 lb zucchini, cut into 1/2 inch rounds
• 1 fennel bulb, trimmed and cut in 12 wedges
• 1 sweet red pepper, cut in strips
• 1 yellow sweet pepper, cut in strips
• 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 lb mushroom, cut in quarters
• 1 lb plum tomato, cut into 4 wedges