Cover baking sheets with parchment paper.
Preheat oven the 425° F.
Cut onions, bell peppers, and zuchinni into 1½" chunks.
Peel and coarsely slice 1 head of garlic.
Placed these ingredients in large bowl and mix with enough olive oil to lightly coat ingredients.
Spread ingredients evenly over 2 baking sheets.
Add salt and pepper.
Place in hot oven and roast 45 minutes, until slightly shriveled and brown, stirring 1-2 times.
Chop tomatoes into large chunks.
To tomatoes, add more coarsely sliced garlic, chopped rosemary, salt, and pepper.
Mix together and cost lightly with olive oil.
Once veggies in oven have roasted approx. 45 minutes, add tomatoes.
Roast another 20-30 minutes. Veggies should hold their form but be brown, tender, and fragrant.
Scrape all the roasted veggies and their juices into a serving bowl.
Mix with fresh thinly sliced basil (chiffonade).
Serve over ravioli or polenta, with a red Cote du Rhone.
Á votre santé et bon appetit!
