Roasted Herbed Vegetables

1- to 1 1/4-pound eggplant, cut lengthwise into 8 wedges
2 medium-size zucchini, each cut lengthwise into 4 wedges
1 large sweet onion, cut in wedges
1 red bell pepper, cut into 1/2-inch-wide strips
10 large garlic cloves, unpeeled
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary


Preheat oven to 400°F. Arrange first 5 ingredients one a large,  heavy large baking sheet. Toss altogether in a bowl or brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Remove and discard peels from garlic.