Caramelized Roasted Vegetables

Caramelized Roasted Vegetables

1 medium eggplant, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1/2-inch slices
2 large baking potatoes, peeled and cut into 1/2-inch slices
1 head garlic, unpeeled and broken into cloves
2 medium yellow onions, peeled and cut into 4 wedges each
1 fennel bulb, trimmed and sliced into wedges
2 medium-large red bell peppers, seeded and cut into 1/2-inch strips
1/2 cup olive oil, divided
Salt and freshly ground black pepper to taste
2 fresh rosemary sprigs or 1 tablespoon dried rosemary
2 medium zucchini cut into 1-inch chunks

* Heat oven to 400 degrees.
* While you are cutting up the other vegetables, sprinkle the eggplant cubes well with salt and place them in a colander to drain for 30 minutes. Pat the cubes dry with paper towels.
* Distribute all the vegetables except the zucchini evenly among two large-rimmed baking sheets. Drizzle each sheet with 1/4 cup olive oil, salt and pepper and half the rosemary. Mix well with your hands until all the vegetables are coated and then arrange in a single layer. Roast, shaking pans every 15 minutes, until vegetables are brown and tender, about 45 minutes. Switch the pans halfway through the roasting process for even browning.
* About 20 minutes before the vegetables are done, distribute the zucchini chunks among the baking sheets. Serve roasted vegetables warm or at room temperature.
Makes 8 side or 4 main dishes.