Ingredients

• 2 Japanese or Asian eggplants
• 2 carrots
• 1 red onion
• 1 large bulb fennel
• 1 green zucchini
• 1 yellow zucchini or crookneck squash
• 2 red bell peppers, cored and seeded
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh sage
• 2 tsp minced garlic
• 1 tbsp olive oil
• 1 sheet parchment (in paper-goods aisle)

Instructions

1. Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.