Roasted Late Summer Veggies with Rosemary

I don't do much roasting during the summer - it's usually just too hot to turn the oven on. So I took advantage of the cooler weather we have been having (at least up until today - and I very glad to see the sun again!) and roasted up some eggplant, peppers, and tomatoes last night. I served this over risotto, but it would also work with pasta or on its own as a side dish.

8-10 whole cloves garlic, peeled and halved or quartered (if large)
1 medium eggplant, peeled and cubed
2 medium sweet peppers, seeded and chopped
5-6 Roma tomatoes (or similar), seeded and chopped in large pieces
1 1/2 Tbsp chopped fresh rosemary
3-4 Tbsp olive oil
Salt and pepper to taste

Preheat the oven to 375 degrees.

Toss all ingredients in a 9x13-inch baking dish (or similar). Make sure everything is well coated with oil. Roast for 40-45 minutes, stirring every two or three times, until the vegetables are all nicely tender.

Serve hot.

Serves 3-4.