Roasted Baby Vegetables with Rosemary

• 2 1/2 pounds total weight of mixed baby vegetables, your choice: tiny zucchini, halved lengthwise; pattypan squash, halved across; baby eggplant, cut into 1-inch wedges lengthwise; whole baby carrots with tops, trimmed, peeled, and halved lengthwise; cippolini baby onions
• 5 to 6 garlic cloves, smashed
• 1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
• 3 tablespoons finely chopped fresh rosemary (a handful of leaves)
• Salt and freshly ground black pepper

1. Preheat the oven to 500F.
2. Combine the veggies on a large baking sheet and toss with the garlic, EVOO, rosemary, salt, and pepper.
3. Roast for 15 minutes.
4. Remove from the oven.
5. Let stand for 5 minutes, then serve.

total weight, garlic, extravirgin olive oil, fresh rosemary, salt

Taken from www.epicurious.com/recipes/food/views/roasted-baby-vegetables-with-rosemary-374858 (may not work)