Caramelized Roasted Vegetables | California Olive Ranch

Name: Caramelized Roasted Vegetables | California Olive Ranch
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

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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