1 whole sweet potato, peeled and cut into 1/2 inch chunk

1 whole russet potato, peeled and cut into 1/2 inch chunk

2 whole zucchini, cut into 3/4 inch slices

2 whole yellow squash, cut into 3/4 inch slices

1 whole eggplant, cubed

1 whole head of garlic, unpeeled and broken into cloves

2 whole yellow onions, cut into 8 wedges each

1 whole fennel bulb, trimmed and sliced into wedges

1 whole red pepper, seeded and cut into 1/2 inch strips

1/2 cup extra-virgin olive oil

1 pinch salt

1 pinch pepper

1 tablespoon dried rosemary or 2 fresh springs