1. Cook peppers separately or the flavor will overwhelm the other vegetables. 

2. Slice all of the vegetables into quarters, depending on size (more slices for large vegetables such as eggplant)

3. Place vegetables in a large mixing bowl and drizzle with olive oil.

4. With your hands, toss vegetable to make sure all are covered evenly.

5. Sprinkle with rosemary, salt and pepper.

6. Place vegetables in a cast iron skillet.

7. Do not overcrowd; use more than one skillet or prepare in batches if necessary.

8. Bake at 400°F degrees for about 50 minutes.

9. Turning from time to time.

CHEF’S NOTE:   Cook 1 potato, ½ zucchini, ½ turnip, ½ parsnip, ½  eggplant, ½ pepper or ½ carrot and ¼ onion and garlic per person. Make sure that vegetables are ripe but very firm.