Roasted Vegetables

4 zucchini, cut lengthwise
1 head cauliflower, broken into florets
1 red pepper, cut into large strips
1 yellow pepper, cut into large strips
1 orange pepper, cut into large strips
1 red onion, sliced
2 scallions, sliced lengthwise
1 pound mushrooms, sliced
8 whole garlic cloves
2 – 4 tablespoons olive oil
1 – 2 teaspoons kosher salt
½ teaspoon pepper
½ teaspoon rosemary, if desired

Preheat oven to 400 degrees.  Combine all or some of these vegetables with oil and spices and place in a large roasting pan. You will need to gauge the amount of oil and spices to the amount of vegetables you use (if you use all of them, use the full amount).  Rosemary is a strong herb; I happen to like it but many others don’t so consider your audience before using!  Roast for 1 – ½ hours, stirring every 20 minutes.