Ingredients:

• 1 large onion, cut into 12 sections or wedges
• 1 large eggplant cut into chunks
• 1 medium zucchini cut into 1/4 inch rounds
• 2-3 tomatoes cut into wedges
• 1 cup sliced mushrooms
• 1 red pepper cut into strips
• 1 yellow pepper cut into strips
• 1 fennel bulb trimmed and cut into wedges
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 4 tablespoons olive oil + olive oil for greasing pan
• 4 tablespoons balsamic vinegar

Instructions:

1. Spread the vegetables in a single layer on cookie sheets brushed with olive oil.
2. Blend the spices with the olive oil and the balsamic vinegar, then, lightly brush the mixture over the vegetables.
3. Bake the vegetables at 350 F. for approximately 1 hour or until the vegetables are roasted.
4. Scrape the vegetables, including any juices, from the cookie sheets into a serving bowl and toss together.