Roasted Mediterranean Vegetables

Ingredients

• 3/4 pound carrots, cut into 3-inch pieces
• 1 large red bell pepper, cut into 1/2-inch-wide pieces
• 1 large yellow bell pepper, cut into 1/2-inch-wide pieces
• 1 red onion, cut into eighths
• 1 head garlic, divided into unpeeled cloves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 5 tablespoons olive oil
• salt and black pepper
• 2 small zucchini, cut into 1-inch rounds
• 2 small japanese eggplant, unpeeled, cut into 1-inch chunks

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