Roasted Ratatouille

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 lb plum tomatoes, each cut in 4 wedges
• 1 fennel bulb, trimmed and cut in 12 wedges
• 1/4 lb mushrooms, cut in quarters
• 1 sweet red pepper, cut in strips
• 1 sweet yellow pepper, cut in strips
• 1 tbsp chopped fresh thyme or 1/2 tsp dried thyme, or to taste
• 1 tbsp chopped fresh rosemary or 1/2 tsp dried rosemary, or to taste
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup shredded fresh basil or chopped fresh parsley
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar