Caramelized Roasted Vegetables

Ingredients

• 1 sweet potato, peeled and cut into ½-inch-thick slices
• 1 unpeeled russet potato, cut into ½-inch-thick slices
• 2 green zucchini, cut into ¾-inch-thick slices
• 2 yellow zucchini or summer squash, cut into ¾-inch-thick slices
• 1 eggplant, cubed, salted, allowed to drain for 30 minutes in a colander, and patted dry
• 1 head garlic, broken into unpeeled cloves
• 2 yellow onions, cut into 9 wedges each
• 1 fennel bulb, trimmed and sliced into wedges
• 1 or more red bell peppers, seeded and cut lengthwise into ½-inch-wide strips
• ½ cup California Olive Ranch extra virgin olive oil
• Salt and freshly ground pepper to taste
• 2 fresh rosemary sprigs, or 1 tablespoon dried rosemary