Roasted Ratatouille

Name: Roasted Ratatouille
Ingredients: 1 large onion, cut into 12 wedges; 12 garlic cloves, peeled; 3⁄4 lb eggplant, cut in chunks; 1⁄2 lb zucchini, cut into 1/2 inch rounds; 1 lb plum tomato, cut into 4 wedges; 1 fennel bulb, trimmed and cut in 12 wedges; 1⁄4 lb mushroom, cut in quarters; 1 sweet red pepper, cut in strips; 1 yellow sweet pepper, cut in strips; 1 tablespoon chopped fresh thyme or 1⁄2 teaspoon dried thyme; 1 tablespoon chopped fresh rosemary or 1⁄2 teaspoon dried rosemary; 1⁄2 teaspoon salt; 1⁄2 teaspoon pepper; 1⁄4 cup shredded fresh basil or 1⁄4 cup chopped fresh parsley; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar