Mediterranean Roasted Vegetables With Herbs

• 1 eggplant, cut into 1 inch wide fingers
• 3 zucchini, cut into 1/2 inch wide slices
• 3 onions, cut into wedges
• 3 carrots, cut into 1 inch pieces
• 6 sun-dried tomatoes, chopped
• 3 summer squash, cut into chunks
• 1 red bell pepper, cored,seeded,and cut into chunks
• 1 celery rib, coarsely chopped
• 1 cup fresh green beans, trimmed and chopped
• 1/3 cup oil cured pitted black olives
• 1/2 cup fresh basil leaf
• 1/3 cup fresh marjoram leaves
• 3 -4 sprigs fresh rosemary
• 3 -4 sprigs fresh thyme
• 3 tablespoons olive oil
• salt
• fresh ground black pepper
• 5 cloves garlic, sliced
• 3 cups grape tomatoes, pierced with a toothpick

1. Preheat oven to 450 degrees.
2. Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
3. Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
4. Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
5. Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.

eggplant, zucchini, onions, carrots, tomatoes, summer, red bell pepper, celery, fresh green beans, oil cured, fresh basil leaf, fresh marjoram, olive oil, salt, fresh ground black pepper, garlic, grape tomatoes

Taken from www.food.com/recipe/mediterranean-roasted-vegetables-with-herbs-32545 (may not work)